Thank God it’s Friday! This week has felt longer than usual and I am looking forward to relaxing this weekend. I’m talking about sleeping in late, binge-watching Netflix, and enjoying my favorite meal—brunch.
I have shared my love for brunch when I posted my blueberry muffins. So instead of rambling on about that, I will instead share with you my admiration for Ina Garten aka Barefoot Contessa. Sure, there are plenty of Food Network television personalities with good recipes, but Ina is the one who never lets me down. Her recipes are tried-and-true.
What makes Ina even more amazing? Her job is literally cooking whatever she wants while entertaining friends in her Hamptons home. I mean, come on. What food-lover wouldn’t want to do that?
While I may not be cooking from my imaginary Hamptons abode, I certainly serve a lovely brunch thanks to Ina (and my banging mimosas). Her coffee cake is undoubtedly the best I have ever made. Topped with a maple glaze, this cake is moist and full of cinnamon flavor—the perfect match for your morning coffee.
Coffee Cake with Maple Glaze Recipe
- 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
- 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
Maple Glaze Ingredients
- 1/2 cup confectioners’ sugar
- 2 tablespoons real maple syrup
- Preheat the oven to 350° F. Grease and flour a 10-inch bundt pan (or use my Miracle Pan Release—perfect for bundt pans).
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- 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. 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 prepared pan and spread it out with a knife. Sprinkle with the streusel. Spoon the rest of the batter in the pan, spread it out, and scatter any remaining streusel on top.* Bake for 50 to 60 minutes, or until a toothpick inserted in the center 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 spoon.
*Depending on what bundt pan you use. My pan requires sprinkling streusel on the bottom before adding any batter. When I remove the cake from my pan, the bottom will be on top. Make sense?
Recipe courtesy of Ina Garten.