Summertime....
It's time to go barefoot. Or, in the foodie world...time to go "Barefoot Contessa!" Who knew the goodness could be packaged up....
I think I prefer to do it "long hand"....If you can open a box, you can make a delicious coffee cake.
That's all it takes with this cake mix from the Barefoot Contessa, Ina Garten, who folks know from her cookbooks and Food Network show.
The sour cream coffee cake mix is a real hit. Every home baker knows the tasting process begins with the kid licking the spoon and bowl. Right away he gave it a thumbs up.
From that point the aroma of brown sugar and butter wafting through the house certainly whet the appetite.
The end product delivered. The cake mix was moist, tasty and, most important, the easiest cake I have ever made. - Chicago Sun Times
Barefoot Contessa's Sour Cream Coffee Cake
12 T. Butter (1 1/2 sticks)
1 1/2 C. Sugar
3 XL Eggs
1 1/2 t. vanilla
1 1/4 C. sour cream
2 1/2 C. Cake Flour
2 t. baking powder
1/2 t. baking soda
1/2 t. kosher salt
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Streusel
3/4 C. light brown sugar, packed
1/2 C. all purpose flour
1 1/2 t. cinnamon
1/4 t. kosher salt
3 T. butter
3/4 C. walnuts or pecans
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Preheat 350*.
Use a 10 inch tube pan.
Cream butter and sugar 4-5 minutes.
Add eggs one at a time...add vanilla and sour cream.
Sift flour, baking powder, baking soda, salt.
Mix together with wet ingredients.
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Make Streusel
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Spoon 1/2 into the pan...Sprinkle 3/4 c. streusel on to that...
Spoon on the rest of the batter...scatter the remaining streusel on top.
Bake 350* for 50-60 min.
