Snow Storm + Snow Day = Playing in the kitchen! : )

It started snowing Monday night and will continue to snow through to tomorrow night.  We will end up with about 8" of snow on top of the 4" already on the ground from this weekend.  It sure is pretty!!!  No way was I going to venture out on the roads today.  Our neighborhood didn't get plowed til after dark.  So it looks like I will be snowed in again tomorrow as well.  I ended up making a new recipe and teaching my youngest daughter Lauren, who is getting married in 6 months, how to make chicken and dumplings.  Today's new recipe was such a success, wonder what I can make for tomorrow!

My daughter Amber gave me "Ina Garten Barefoot Contessa PARTIES!" Cookbook as a graduation gift.... I already just absolutely LOVE it!!!!  This morning while I was bundled up and hunkered down watching the snow storm, I was reading through this new cookbook and found a recipe in it that sounded soooo good... I just HAD to give it a whirl.... and it turned out soooo much better than my already high expectations... I just HAD post it on my blog.

Sour Cream Coffee Cake... Ina claims this is the 'ultimate' breakfast treat.... and I agree!!!!  This recipe can also be made into muffins.

Sour Cream Coffee Cake

1 1/2 sticks - unsalted butter (room temperature)
1 1/2 cups - granulated sugar
3 - extra large eggs (room temperature)... if eggs are cold, place in bowl of warm water for 5 min.
1 1/2 tsp - pure vanilla extract
1 1/4 cup - sour cream
2 1/2 cups - cake flour (not self rising)
2 tsp - baking powder
1/2 tsp - baking soda
1/2 tsp kosher salt

Sour Cream Coffee Cake Streusel

3/4 cup - light brown sugar (packed)
1/2 cup - all purpose flour
1 1/2 tsp - ground cinnamon
1/4 tsp - kosher salt
3 tbsp - cold unsalted butter (cut into pieces)
3/4 cup - chopped walnuts (optional.... or can substitute with different nut)

Sour Cream Coffee Cake Glaze

1/2 cup - confectioners sugar
2 tbsp - real maple syrup (I just used 2 tbsp water)

Preheat oven to 350 F.  Grease and flour a 10" tube pan.

Cream the butter and sugar for 4 - 5 minutes, until light.  Add the eggs one 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 (or nuts of your choice), if desired.

Spoon half the batter into the pan and spread it out with a spoon.  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 50-60 minutes, until a cake tester comes out clean.

Let cool on a wire rack for a least 30 minutes.  Carefully transfer the cake, streusel-side up, onto a serving plate.  Whisk the confectioners sugar and maple syrup (or water) 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.

I know for sure you will love this cake.... it is very yummylious!!!!  I've had two slices tonight and can't wait for breakfast to have another!  It is very moist and rich and is like the Queen of Sheba cake, that even tho it is super rich, it melts in your mouth.