Friday, September 17, 2010

Weekend Fare & Foodie Fridays

It's that time of week again! What are you planning for this weekend? I'd like to make soup, homemade bread, and an apple pie. Maybe some of that will happen but I will also be taking boys to their soccer game, finalizing details for the charity walk, and planning the menu, & school plan for next week. I think I'll do the latter two over a cup of coffee or a pumpkin spice latte. Mmm...fall.

I think I've mentioned before my love of brunch. It's the perfect weekend meal, in my opinion. Anyway, here's a delicious coffee cake recipe that I made recently for a family gathering. It turned out beautifully and while I think I would have baked it just a couple of minutes less, we enjoyed anyway! The recipe is from one of my favorite celebrity chefs...Ina Garten. Most all of her recipes that I have made had been delicious!



SOUR CREAM COFFE CAKE (Ina Garten)
Print This Recipe

12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

For the streusel:

1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional

For the glaze:

1/2 cup confectioners' sugar
2 tablespoons real maple syrup


Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.

Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

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FOODIE FRIDAYS!


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