An Inspired Cook

Happy Mother’s Day to every mom out there! I’ve been saving this recipe from Ina Garten for a special occasion and thought it would be perfect for Mothers Day. This is my first time trying it and it turned out so light and moist. The streusel with cinnamon and pecans add to the flavor and texture. It’s delicious and a bit sinful with all the butter and sugar but it’s Mother’s Day so I’m giving permission to indulge and enjoy a slice. It is the perfect companion to your morning coffee, afternoon tea or after dinner dessert. I wish you all a fun weekend and Happy Mother’s Day!

Cream the butter and sugar together with the paddle attachment of a stand mixer.

Beat until the mixture is light and creamy.

Add the eggs one at a time beating after each addition.

Add a splash of vanilla.

And the sour cream. Beat on low until well combined.

Mix together the cake flour, baking soda, baking powder and salt together in a bowl. Begin to add the flour mix into the batter, a little bit at a time, until you’ve incorporated all the flour.

Prep a tube pan with butter or cooking spray . Normally they are round pans but I found a square tube pan at a thrift store and thought it was cool. Take half the batter and pour into the pan. Spread it out with a spatula.

Make the cinnamon pecan streusel: Combine the brown sugar, flour, cinnamon and salt together in a small mixing bowl. Use a pastry cutter to cut the butter into the mix. When the butter pieces are no larger than pea size, add the chopped pecans.

Spread half of the streusel over the batter. Spread the remaining batter over top of the streusel, then sprinkle the last of the streusel over top. Place in a preheated 350 degree oven for 50 – 55 minutes. Toothpick test at 50 minutes, if it comes out clean it’s done. If need be, pop back in the oven for an additional 5 minutes or until toothpick tested.

Make a glaze with powdered sugar and maple syrup

If too thick, add a tablespoon or two of milk to thin it into a pourable glaze.

Allow the cake to cool for 30 minutes, then transfer to a serving plate.

Have a slice and enjoy!

Sour Cream Coffee Cake, adapted from Barefoot Contessa

12 tablespoons (1½ sticks) Unsalted Butter, at room temperature
1 1/2 cups Sugar
3 Large Eggs
1 1/2 teaspoons Vanilla
1 1/4 cups Sour Cream
2 1/2 cups Cake Flour
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon Salt

Cinnamon Pecan Streusel
1/4 cup Light Brown Sugar
1/2 cup Flour
1 1/2 teaspoon Cinnamon
1/4 teaspoon Salt
3 tablespoons Cold Unsalted Butter, cut into small pieces
3/4 cup Chopped Pecans

Maple Glaze
1/2 cup Powdered Sugar, sifted
2 tablespoons Maple Syrup
1 – 2 tablespoons Milk, if the glaze needs thinning

Preheat the oven to 350 degrees. Prep a 10 inch tube pan with butter or cooking spray.

Cream the butter and sugar in the bowl of an stand mixer fitted with the paddle attachment. Beat on low until the mixture becomes creamy. Add the eggs one at a time, beating after each addition. Add the vanilla and sour cream and beat until well combined. 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, a little bit at a time until all the flour has been incorporated.

Make the cinnamon pecan streusel: Combine the brown sugar, flour, cinnamon and salt together in a small mixing bowl. Cut in the butter with a pastry cutter. When the butter pieces are no larger than pea size, add the chopped pecans. Set aside.

Spoon half the batter into the pan and spread it out with a spatula or pastry knife. Sprinkle 3/4 cup of the streusel over top. Spoon the remaining batter in the pan, spread it out, and sprinkle the remaining streusel on top. Bake for 50 to 55 minutes, or until a toothpick comes out clean. Allow to cool for 30 minutes. Carefully transfer the cake, streusel-side up, onto a serving plate.

Whisk the confectioners’ sugar and maple syrup together. If the glaze is too thick, add a tablespoon or two of milk until the glaze is thin enough to drizzle over the cake.

Refrigerate or freeze any leftover cake.