Ina garten's refreshed sour cream coffee cake recipe: a classic upgrade

Ina garten's refreshed sour cream coffee cake recipe: a classic upgrade

Renowned chef and TV personality Ina Garten has updated her iconic Sour Cream Coffee Cake recipe, and it's a game-changer.

About the recipe

Ina's Sour Cream Coffee Cake was a staple at her Hamptons shop and first appeared in her 2001 cookbook Barefoot Contessa Parties!. The original recipe has garnered rave reviews, with fans praising its moist texture, ease of preparation, and delicious flavor.

Ina recently acknowledged that even her most trusted recipes sometimes need a refresh. For this beloved coffee cake, she decided to boost the streusel topping with more brown sugar, flour, butter, and a nutty twist by swapping walnuts for pecans.

How to make ina's updated sour cream coffee cake

Follow these steps to prepare Ina's mouthwatering coffee cake:

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• Prepare the cake batter by creaming room temperature butter and sugar, then adding eggs, vanilla, and heavy cream.
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• Sift together cake flour, baking powder, baking soda, and salt, then slowly incorporate into the wet mixture.
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• Make the streusel topping by pulsing brown sugar, flour, cinnamon, and cold butter in a food processor until finely ground, then fold in chopped pecans.
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• Assemble the cake by alternating layers of batter and streusel in a greased and floured 10-inch tube pan.
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• Bake at 350°F for 50-60 minutes or until a toothpick tests clean.
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• Allow the cake to cool, then drizzle with a maple syrup glaze before serving.
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Tips for making the best coffee cake

Based on Ina's advice and fan feedback, here are some helpful tips to ensure your coffee cake turns out perfect:

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• Use cornstarch to make a DIY cake flour substitute.
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• Quickly warm cold eggs and butter for the streusel topping.
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• Swap sour cream for Greek yogurt if you prefer.
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• Omit nuts if you dislike them or prefer a nut-free option.
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• Use a Bundt pan for an elegant presentation.
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• Prepare your pan with a