I made this cake with my son (5 years old). It was easy and fun.
Kids can measure ingredients, pour dry ingredients, sift the dry ingredients, crack the eggs, and make the streusel, turn the mixer on/off – they love that! – but you need to make the rules and explain about safety, stand next to them, and watch them! If they like a little mess, and you don’t mind it either, let them prepare the pan with butter and flour.
Enjoy the weekend,
Sour Cream Coffee Cake
From Barefoot Contessa Parties! also found on the food network web site.
My comment on the recipe: I omitted the sugary glaze topping. I always think of that topping as unnecessary. It doesn’t add any flavor really, and it’s like eating sugar, which is not my “thing” (as well as consuming more unwanted calories.)
For the cake:
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 vanilla extract
1 1/4 cups sour cream
2 1/4 cups all purpose flour
1/4 cup cornstarch
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
Preheat the oven to 350 degrees F. Grease and flour a 10-inch Bundt/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.