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 Barefoot Contessas Sour Cream Coffee Cake Australian recipe Pasta- LateChef.com
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Australian Recipe

Dessert

1 Serving
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Short Description

This Recipe Comes from Barefoot Contessa Parties! 2001.


Ingredients
1 2 3
    3 extra-large eggs, at room temperature
4 5 6 7 8 9 10
    For the streusel:
11 12 13 14 15 16 17 18 19
Cooking Procedure
1 Preheat the oven to 350 degrees. 2 Grease and flour a 10-inch tube pan. 3 Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. 4 Add the eggs one at a time, then add the vanilla and sour cream. 5 In a separate bowl, sift together the flour, baking powder, baking soda, and salt. 6 With the mixer on low, add the flour mixture to the batter until just combined. 7 Finish stirring with a spatula to be sure the batter is completely mixed. 8 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. 9 Mix in the walnuts, if desired. 10 Spoon half the batter into the pan and spread it out with a knife. 11 Sprinkle with 3/4 cup streusel. 12 Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. 13 Bake for 50 to 60 minutes, until a cake tester comes out clean. 14 Let cool on a wire rack for at least 30 minutes. 15 Carefully transfer the cake, streusel-side up, onto a serving plate. 16 Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. 17 Drizzle as much as you like over the cake with a fork or spoon. 19 Cook time does not include cooling the cake for 30 minutes on wire rack.


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