Sour Cream Coffee Cake with Brown Butter Glaze.
Let’s talk about the best coffee cake I’ve ever had.
Especially because it’s Monday, and Monday deserves cake.
Especially because last night I made the MOST perfect skillet pizza (with bacon and tangy peppers) and then left it in the skillet for too long (instagram priorities… fail) and completely destroyed the entire thing rendering it inedible and burnt to a crisp.
Especially because after said skillet pizza disaster, I dumped an entire blender of my favorite soup on the kitchen floor.
Especially because after the floor soup and the scorched pizza, someone named Mitzi Benzai cracked their way in my paypal account and bought over $500 of Halloween masks on ebay. Awesome.
I was so done.
So basically, I started my Monday on Sunday evening. I deserve cake even if Monday doesn’t.
This cake. OMG this cake. It is from Joy’s new cookbook, Homemade Decadence – which comes out TOMORROW!, and is absolutely the best coffee cake that has ever come out of my kitchen – possibly the best coffee cake I’ve ever tasted in the history of, well… ever. It is seriously to die for.
The cake itself is incredibly soft and moist (nope… no other word works) and practically melts in your mouth if that can even be a thing. The streusel that’s laced inside is gooey and cinnamony and decadent and swirls perfectly into the batter.
The freaking glaze is made with BROWN BUTTER.
I barely have any other words – other than to say that we could not stop eating this cake. I made my mom come over specifically to eat this cake and sent her home with a huge hunk of it so I wouldn’t consume the entire thing myself.
It was breakfast and lunch one day. The same day, in fact.
It’s not wrong.
As a side note, I have a little extra love for this cake since it’s made in a bundt pan. I always feel like a massive success story when I make a bundt cake that works. Obviously I only think of my big fat Greek wedding. And plus, they are fun to eat. Easy to serve. Perfect for pouring way too much glaze (I may have tripled it for extra) over top.
Now here’s the thing about Joy’s book. If you can buy one cookbook this fall, this HAS to be it. I’ve laid eyes on many books in the last few months and still can’t tear my eyes away from hers. The photos are ridiculously fabulous. I’m not even exaggerating when I say I want to make all the things – literally everything – inside of this book. The design, the layout, the words… it is all just so… HER. Just can’t get enough.
Annnnd I’m totally going to make this coffee cake AGAIN… like today… like right now. Because I can’t even stand looking at it without eating it. That’s real.
- 1/2 cup packed light brown sugar
- 1/2 cup cake flour
- 2 teaspoons cinnamon
- 1 teaspoon unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/4 cup cold unsalted butter, cut into pieces
- 3 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 1 1/2 cups sugr
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups sour cream
- 3 tablespoons unsalted butter
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 tablespoon milk, if needed
- pinch of salt
- Preheat the oven to 350 degrees F. Butter and flour a 10-inch bundt cake pan and set aside. Butter and flour is KEY! Don’t use cooking spray.
- Whisk together the sugar, flour, cinnamon, cocoa and salt. Add the butter pieces and using your hands, mix together the flour and butter until the flour is incorporated and in tiny pieces. It’s okay if the mixture looks like SAND!
- In a small bowl, whisk together the flour, baking powder, soda and salt. In the bowl of your electric mixer, beat the butter on medium speed until creamy, then add the sugar and beat for 4 to 5 minutes on medium speed until fluffy, scraping down the sides if needed. Add the eggs one at a time, beating well for a minute or so after each addition. Add the vanilla and beat well. Beat in the sour cream, again scraping down the sides if needed.
- Gradually add the dry ingredients with the mix on low speed. But until they are just incorporated. Spoon half of the batter into the greased bundt pan, then sprinkle with two thirds of the streusel. Add the remaining batter on top then finish off with the remaining streusel and swirl it into the batter with a knife. Bake until a wooden pick inserted into the cake comes out clean, about 45 to 55 minutes. My cake needed the full 55 and it was perfect. Remove the cake from the oven and allow to cool for 10 minutes. Invert the pan on a wire rack and allow the cake to cool completely. Don’t attempt to move it or it will break apart!
- Add the butter to a small saucepan over medium heat. Whisk constantly until the butter begins to bubble and as soon as brown bits start to appear in the bottom of the pan, remove it from the heat. This will take about 5 minutes. Add the brown butter to a bowl and whisk in the sugar and vanilla extract. If the mixture is too thick to drizzle, whisk in the milk if needed. Pour over the cake once it has cooled and serve!