Yes, indeed there were crumbs!!! Thanks, Ina Garten, for this great coffee cake recipe. It is really delicious. My granddaughter made it today. We used your recipe for the cake but Trisha Yearwood’s recipe for the glaze. We started our meal with a cranberry drink and ham and cheese omelets. We ended the meal with this cake. Terrific!!! Now all I need to do is buy and prepare some black eyed peas to make the holiday complete!!!

Sour Cream Crumb Cake
1 1/2 sticks unsalted butter
4 medium eggs
1 1/2 t. vanilla
1 1/4 c. sour cream
2 1/2 c. cake flour (If you don’t have this, you can make your own. For every 2 c. flour replace 2 T. of it with 2 T. cornstarch)
2 t. baking powder
1/2 t. baking soda
1/2 t. kosher salt
Cream butter and sugar until light. Add eggs one at a time then add vanilla and sour cream. Mix flour with baking powder, baking soda and salt. Add flour mixture to butter mixture and beat only until combined. Pour half into greased and floured 10″ tube pan. Make a streusel topping with:
1/4 c. brown sugar
1/2 c. flour
1 1/2 t. cinnamon
1/4 t. kosher salt
3 T. cold butter, cut into small pieces
3/4 c. chopped walnuts
Mix above ingredients in a bowl until it resembles coarse crumbs. Sprinkle 3/4 on batter then spoon the rest of the batter into the pan. Top with remaining crumbs.
Bake at 350 degrees F for approximately 50-60 minutes. Cool on rack then glaze with:
1 c. confectioners’ sugar
1 1/2 T. milk
1/2 t. vanilla
Mix above with extra milk if needed to form a pourable glaze. Allow glaze to run down sides of pan. Slice and serve.

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