Stressed spelled backwards is Desserts!

3 Aug

Vegetables are a must on a diet.  I suggest carrot cake, zucchini bread and pumpkin pie.  ~Jim Davis

So on the topic of getting your dailies… Yesterday I made a Blueberry Sour Cream Coffee Cake. It was made with all those things, blueberries (fruit), sour cream (dairy), sugar (uh…that’s good right?).

It’s IMG_0715amazing to me the effect that a dessert can make. I know that my mother-in-law loves blueberry cake. And since I was heading up there today I thought I’d make one. She makes a great version, but I didn’t have any fresh or frozen blueberries. What I did have was some homemade blueberry preserves. I decided to follow a Barefoot Contessa recipe for a starter. Instead of the streusel center and topping, I layered the blueberry preserves in the middle.

The other change was the pan. The recipe calls for using a tube pan. That’s the pan that is typically used for making Angel Food Cake. I, surprisingly, do not own a tube pan. So, I opted for the next best thing, a bundt. If you decide to make this recipe, keep in mind that a tube pan typically hold more by volume. I had a memory malfunction and forgot this before baking. Thankfully I remembered before the cake had erupted all over the oven. If you are concerned like I was, just put a cookie sheet under the bundt pan before baking. So enough suspense, here’s the recipe:

Sour Cream Coffee Cake – Ina Garten


  • 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 kosher 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

For the glaze:

  • 1/2 cup confectioners’ sugar
  • 2 tablespoons real maple syrup


Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. 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.

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.

Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners’ sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

Always thinking of the next meal,


One Response to “Stressed spelled backwards is Desserts!”

  1. Bonnie Gogolski August 5, 2009 at 11:50 am #

    Yumm…. I absolutely love coffee cake of any kind and this one looks extra yummy as I love blueberries too! I’ll have to try this recipe the next time I have to bake something extra special.

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