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Genevieve’s Sour Cream Coffee Cake

Genevieve So is Padma and Pranesh’s daughter and a trained pastry chef and adept home baker. She often bakes on consignment at Christmas for margiis. This is one of her specialties, the beloved sour cream coffee cake with a spiced nut crumb filling. Coffee cakes rank among the most popular of comfort foods, welcomed at breakfast with a glass of milk, lunch, afternoon tea, or even dessert. A coffee cake batter is generally more liquid than a quick bread one and contains a bit more sugar, and as a result, the final product is lighter and more moist. On the other hand, coffee cakes tend to be less sweet than regular butter layer cakes. There are many versions of this streusel-topped crumb cake made with sour cream, as it is a very popular cake, and get ready for the fabulous heavenly aroma that fills the kitchen while this bakes.

Makes one 10-inch tube cake

Middle Swirl Crumbs

3/4 cup light brown sugar

1/2 cup all-purpose flour

1 1/2 teaspoons ground cinnamon

1/4 teaspoon salt

3 tablespoons cold butter, diced

3/4 cup chopped walnuts

Cake

2 1/2 cups cake flour (such as Soft-as-Silk)

2 teaspoons baking powder (non-aluminum, like Rumford)

1/2 teaspoon baking soda

1/2 teaspoon salt

3 teaspoons vegetarian egg replacer powder

12 tablespoons (1 1/2 sticks) soft butter

1 1/2 cups granulated sugar

3/4 cup milk

1 1/2 teaspoon vanilla extract

1 1/4 cups sour cream

Glaze (optional but tasty)

1/2 cup powdered sugar

2 tablespoons maple syrup

Preheat the oven to 350º. Grease and flour a 10-inch plain tube and set aside (this can also be made in 2 8-inch tube pans). To make the streusel topping: Combine the sugar, flour, and spices in a small bowl or the workbowl of a food processor. Cut in the butter with your fingers or process just until the mixture forms coarse crumbs. Add the walnuts and set aside.

In a medium bowl, combine the flour, sugar, baking powder, baking soda, salt, and dry egg replacer.

With an electric mixer, beat the butter and sugar until thick and creamy, about 2 minutes at high speed. On low, add the milk and vanilla slowly. Add the dry ingredients alternately with the sour cream and beat just until moistened and smooth, but thoroughly blended. Do not overmix, but there should be no lumps or dry spots.

Place one half of the batter in the prepared tube pan. Cover evenly with two-thirds of the streusel mixture and cover with the rest of the batter. Use a spatula to smooth the batter and sprinkle the top with the remaining streusel.

Bake in the center of the preheated oven 50 to 60 minutes, or until a cake tester inserted into the center comes out clean. Remove from the oven and cool in the pan on a rack about 1 hour before inverting onto a rack to cool completely before serving. If glazing, whisk together the powdered sugar and the maple syrup, adding a few drops milk or water if necessary to make a runny glaze. Drizzle over the warm cake after removing from the pan with a spoon and let stand to firm up. Securely wrapped, this cake freezes well for 3 months. Store, covered, for 2 days at room temperature.

Single-Layer Coffee Cake:

Spread all the batter in a 13-by-9-inch pan, sprinkle with all of the topping, and bake for 30 to 35 minutes.

Fruit-Filled Coffee Cake:
After adding the middle layer of streusel, top with 1 cup peeled, cored, and thinkly sliced cooking apples, 1 cup peeled, pitted, and sliced peaches, or 1 cup pitted cherries, blueberries, blackberries, or raspberries.

Cheese Coffee Cake:
Combine 8 ounces softened cream cheese, 1/4 cup sugar, and 1 teaspoon vanilla extract. Spread over the top of the batter, leaving a 1-inch border on all sides. If desired, spread 1/2 cup melted blueberry, cherry, raspberry, or strawberry preserves or pie filling over the cheese mixture. Sprinkle with the streusel.