Sour Cream Coffee Cake

I’m a huge fan of Ina Garten’s of the Food Network . I saw her making this Sour Cream Coffee Cake on TV last week and I just had to make it. The recipe calls for quite a bit of butter but I reduced the amount and also replace the regular sour cream with the low fat one.

While baking this coffee cake the whole kitchen smell like cinnamon, vanilla, and sugar. Oooh, and the longer the cake sits, the better it taste.

Ingredients :

12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

For the streusel:

1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional

1. Preheat the oven to 350 degrees F. Grease and flour a baking pan.
2. Cream the butter and sugar for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream.
3. 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 until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
4. 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. Mix in the walnuts, if desired.
5. Spoon half the batter into the pan and spread it out with a knife. Sprinkle with the streusel. Spoon the rest of the batter in the pan, spread it out.
6. Bake for 50 to 60 minutes, until a cake tester comes out clean.

Note : I reduced the butter to 1 stick ( 1/2 cup) and I used low fat sour cream.