Wednesday, December 16, 2009
Boozed Out Sour Cream Coffee Cake
This is one of those recipes that just gets better with time. Please don't misunderstand. This cake is fabulous fresh but I just loved it so much more after a few days in the fridge. Please also don't judge too harshly on this next point; my son absolutely loves this cake! Every morning we get up, he asks for cake, we walk in the door at the end of the day and he would ask for this cake. Yes, I fed my son coffee cake with rum in it but the amount is miniscule and I have photographic evidence of me drinking red wine from a glass in my PJ's when I about his age. Two tablespoons of rum in a cake that serves a crowd is better than a 4 year old downing red wine straight. Hey, it was the 70's; a wonderful time of helmetless bike riding, coming home from the hospital in the arms of your parents rather than a car seat (there' s a photo of that one too), mustard yellow refrigerators, green shag carpets, bell bottoms, platform shoes and kids drinking alcohol straight up - groovy! Anyway, that's my justification and I am sticking with it. Please enjoy!
Recipe adapted and boozed out from Barefoot Contessa Parties
12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
4 large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 tablespoon dark rum
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 dark 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 or pecans, optional
For the glaze:
1/2 cup confectioners' sugar
2 tablespoons real maple syrup
1 tablespoon dark rum
Preheat the oven to 350 degrees F. Grease and flour a 10-inch bundt 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, rum 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, nutmeg, allspice, 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, rum 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.