To Try Tuesday - Sour Cream Coffee Cake with Maple Glaze

Well, it is To Try Tuesday and I have to say I am exhausted.  Not because of making a cake, but because I have just I have just returned from the Ironman World Championships in Kailua-Kona, Hawaii.  No, I did not do the race, but my husband did.  This is a race that takes extreme mental and physical stamina, and I am so very proud of him.  Not only did he complete the race in 9:43:15, but also achieved a Personal Record.  I am just exhausted as a spectator.  It is a long day and I was determined that I would get some good shot of him during the race.

Mark running along Kuakini in Kona

OK, now back to your regularly scheduled post.  I have had this printed out and ready to try since I first saw it posted and it received rave reviews. This recipe, Sour Cream Coffee Cake with Maple Glaze, originally came from The Tasty Kitchen, and was posted by Leonard on the Cooking Light Forum. I had all the ingredients on hand which was an added bonus.

Since it had excellent reviews I didn't really change very much at all.  I thought the cake batter looked a little dry so I added another 1/4 cup of sour cream, and in addition to the cinnamon, I added 1/2 teaspoon of Penzeys Baking Spice to both the crumb mixture and the batter for a little bit of a spice kick.  I also only made three layers rather than the four mentioned in the recipe. 

The Maple Glaze was just the right consistency, although a little sweet for me.  I guess I like more of a crumb topping on my coffee cakes, but that didn't stop the rest of the family from devouring it.  I thought the cake portion of the cake was the perfect texture.

 

Sour Cream Coffee Cake with Maple Glaze

Ingredients

• ¾ cups granulated sugar 
• 6 tablespoons butter, softened 
• 1 egg 
• ¾ teaspoons vanilla extract 
• 1-½ cup flour 
• ¾ teaspoons baking powder
• ¾ teaspoons baking soda 
• ¼ teaspoons kosher salt
• 1 teaspoon baking spice, separated
• 1-¼ cups sour cream 
• ⅓ cup brown sugar 
• 1 teaspoon cinnamon

Glaze

• ⅓ cups Pure Maple Syrup 
• 1 cup Powdered Sugar

Preparation

1. Preheat the oven to 350 degrees and grease a 9×5″ loaf pan. 
2. Cream the sugar and butter together in a medium bowl, and then beat in the egg and vanilla.
   Whisk together the flour, baking powder, baking soda, 1/2 teaspoon baking spice, and salt. 
3. Beat into the butter mixture alternately with the sour cream just until combined.
4. Whisk together the brown sugar, 1/2 teaspoon baking spice, and cinnamon in a small bowl. 
5. Spread a third of the batter into the loaf pan and sprinkle with 1/4 of the cinnamon-sugar mixture. Repeat the layers 2 more times. 
6. Bake 45-50 minutes or until a toothpick inserted into the center comes out clean. 

While the cake is cooling in the pan, make the glaze. 

1. Stir the maple syrup into the powdered sugar gradually until the glaze is thick and smooth. (You can add additional maple syrup if the glaze is too thick, or some maple extract if you want more of a maple flavor.)
2. Remove the cake from the pan and let cool on a rack. 
3. Drizzle with the glaze while still warm, and then again once cooled completely.

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