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Thursday, 14 August 2008

Sour Cream Coffee Cake with Maple Drizzle Icing



I really adore the American coffee cake, combinations of fruits/nuts/ spices /streusel toppings appear endless, and what joy this brings to be able to ring changes in flavours and this cake is simply baked off in a tube or bundt pan. Although this cake doesn’t contain coffee, it is named as such due to its pairing whilst drinking coffee, perfect at breakfast or anytime time of day!

Showing the seam of filling at the top and the scrummy maple syrup mmm...


This time around I baked my coffee cake in a normal 20cm (8 in) springform cake tin instead of the usual tube/ bundt cake shape. I have to tell you that this coffee cake has a moist crumb texture from the sour cream with a homemade apricot preserve, walnuts, soft brown sugar & cinnamon scrumptious filling, completed with a gorgeous maple syrup glaze – “oh boy this one scrumptious cake”, Mr R stated taking a second slice! *Giggle*.



Anyone for a taste of coffee cake?


Sour Cream Coffee Cake with Maple Drizzle Icing

Homemade Apricot Preserve

Ingredients
!00g (4 oz) dried apricots, ready to eat
120ml (approx 4 fl oz) water
!00g (4 oz) caster sugar
1 tbsp lemon juice

Method

In a microwave bowl add all the ingredients and stir thoroughly. Place on full power in a microwave stirring a few times until the apricots are soft for 10 minutes. **Warning please becareful as any splashes to the skin may burn as the syrup will be very hot**. Blitz all the ingredients in a food processor until smooth. Leave aside to cool in a dish.

The Filling Ingredients
50g (2 oz) soft brown sugar
100g (4 oz) Walnuts
1 tsp cinnamon
Apricot preserve, from recipe above - cooled

Place all the ingredients in a food processer and blitz 8 – 10 times making sure the mixture has a little crunchy texture from the nuts. Leave aside until later.

For The Sponge

225g (8 oz) plain flour
2½ tbsp cornflour
1 tbsp baking powder
1 tbsp baking soda
½ tsp salt
225g (8 oz) softened unsalted butter
225g (8 oz) caster sugar
3 large eggs at room temperature
1½ tsp vanilla extract
284ml (approx ½ pint) pot of sour cream
For The Maple Glaze
100g (4 oz) icing sugar, sifted
3 tbsp maple syrup

You will need a 2.25cm (10 in) bundt pan – greased well with butter and floured tipping the tin over and tapping the bottom to release the excess flour over the sink. You could also use a 20cm (8in) springform pan as I have, grease with butter and line the base with greaseproof paper.

Method

Preheat the oven to 180°C/fan160°C/350°F/Gas mark 4.

Sift the flour, cornflour, baking powder, baking soda and salt together into a large bowl and leave aside.

In a large mixing bowl cream the butter and sugar together until light and fluffy. Add 1 egg at a time and thoroughly mix between each addition, then add the vanilla extract and mix through. Add the sour cream in three batches and mix thoroughly until fully combined. Fold in gently the sifted flour mixture until all traces of flour are incorporated. Spoon half the mixture into the prepared tin and smooth the top with a spatula. With your fingers add the filling ingredients evenly around on top of the mixture. Lastly spoon the remaining sponge mixture over the top and level off with a spatula. Place into the preheated oven for 60 -65 minutes until fully baked or skewer inserted into the centre comes out clean. Leave in the tin to cool for 10 -15 minutes before turning the cake upside down to finish cooling. When cold place onto a serving plate.

To Make the Maple Syrup Glaze

In a small bowl add the sifted icing sugar and maple syrup and work through with a spoon until it makes a spoonable glaze. Taking a spoon drizzle the maple syrup glaze over the top and let it run down the sides of the sponge.

49 comments:

Beth said...

I love coffee cake. Never seen a recipe with sour cream in. Will have to give this one a try! x

Coby said...

That's an incredibly delicious and striking cake appearance-wise Rosie:) WOW:) I for one am not a fan of coffee-flavoured things, so I care not that there is no coffee within;) It'll just have to be a 'water-cake' to have with my glass of water;) You've gone to so much trouble with all the steps in that cake Rosie, it's obvious you love baking:)

Jeena said...

What a lovely rich coffe cake. :-D

Swati said...

Very delicious Rosie.. The maple syrup is yummy!!

Linda F said...

Rosie that cake looks absolutely delicious!!!!

Maria said...

Rosie another gorgeous cake and I love American Coffee Cakes!

Maria
x

Grace said...

i'm sorry, did you say maple drizzle icing? i almost didn't hear you over the waterfall of drool coming out of my mouth. :)
this is absolutely spectacular, rosie! :)

Lisa said...

Looks delicious! I would like a taste.

~Priscilla~ said...

that looks so good! yummy, and i love coffee cakes too.

Deborah said...

I love coffee cake!! I love the idea of a apricot filling - delicious!

Gloria (Canela) said...

Rosie This look wonderful!!!! absolutely!! xxxGloria

Ivy said...

This looks awesome. Lovely cake and presentation.

Anna said...

Rosie, that has to be the most moist and delicious looking cake I've ever seen! :-)
xx

Aparna said...

Looks lovely, Rosie.
Sour cream in a cake sounds interesting. Does it give the cake a tang?
Btw, I'm assuming the 120ml listed under "Apricot preserves" is water?

Dhanggit said...

i feel so sleepy and bored. good thing i smelled this delicious coffee cake freshly baked from your kitchen. would love to have a slice to perk me up :-) yum!! have a nice weekend dear!

Rosa's Yummy Yums said...

Oh my God! That cake looks terribly scrumptious!

Cheers,

Rosa

Margaret said...

Lovely, lovely cake Rosie. You know how much I adore coffee and this would be wonderful to eat alongside a good coffee!

Rosie said...

Thank you ladies SO very much for all your very kind comments: which I really do appreciate :D

Some of this cake (a good half) went with hubby to share around at work and someone enjoyed it so much they eat 3 slices hee hee as you may gather none left now but a few crumbs on a plate :D

Best wishes Rosie x

Cakespy said...

Perfection! Want to come to Seattle for brunch?!? :-)

nicisme said...

I'm up for a piece of this cake, it looks gorgeous!

Rosie said...

Hi cakespy, ah thanks sweetie, I'm on my way to Seattle for brunch-----> ;)

Hi Nic, thank you & you are most welcome to a slice a cake anytime sweetie :)

Best wishes Rosie x

Donna said...

This looks Great!!! Gotta make me some coffee to go With it!!hahaha..Happy weekend sweetie!hughugs

Ragdoll said...

This looks so nice I will have to make it. One question, under the ingredients for the apricot preserve, you have 120ml........ Is this supposed to be water Rosie?

Uma said...

Woooo! Delicious coffee cake. The drizzling icing looks so beautiful.

Emiline said...

That coffee cake looks yummy. I would drink the maple drizzle. No, I'm not joking. I would really do it.

Passionate About Baking said...

Wonderful & delicious. Lucky Mr R!! Now that you're asking, i might as well greedily ask for a slice...pretty please Rosie...i would just love one!

Jerri said...

Rosie, this looks and sounds delicious! Bravo!

Cakelaw said...

This looks gorgeous Rosie- very decadent.

J.Danger said...

Oh my goodness! Anything with the words "maple" and "Coffee" wins me over!

J.Danger said...

Oh my goodness! Anything with the words "maple" and "Coffee" wins me over!

tartasacher said...

Hello Rosie:Than you for your comments and visit.
Your cake is wonderful, very, very good. Bes and whises

Half Baked said...

great looking coffee cake!!

The Caked Crusader said...

Wow - that looks so moist it's positively juicy!
Love the stylish glaze too - very arty!

Kitchen Flavours said...

Wow Wow cake looks tempting.

Rosie said...

Thank you all SO VERY much for all your lovely comments & for taking the time to call by :D

Oooops what am I like Ragdoll!! Yes it is opposed to be water - thanks for letting me know *what am I like* I have now added to the apricot preserve list :)

Best wishes Rosie x

catering equipment said...

That looks amazing!

Lore said...

What a creative way of making apricot preserve. That maple icing looks incredible Rosie!

Rosie said...

Many thanks C. equipment and Lore :D

It's a great easy way of making apricot preserve and very quickly too Lore ;)

Best wishes Rosie x

Bellini Valli said...

Since Canada producxes 84% of the worlds maple syrup thsi would have to be called an American coffee cake with a Canadian drizzle...wink...wink...

Rosie said...

Hi Val, you are SO RIGHT the maple syrup I used came from Canada!! I should have named it "American coffee cake with a Canadian drizzle".

Best wishes Rosie x

Rhyleysgranny said...

Rosie this looks so good. I've printed off the recipe. My mouth is watering
xxx

Rosie said...

Hi Granny, awe thanks!! I Can't wait to view your cake when it's baked :) Enjoy....

best wishes Rosie x

Bridgett said...

oh wow, this is a gorgeous cake. I think eating a couple slices during your morning coffee is allowed, right? ;)

Kevin said...

That coffee cake looks so moist and good! I really like the sound of the apricot preserves and the maple glaze.

Cynthia said...

I like the idea of this coffee cake!

Rosie said...

Thank you Bridgett, Kevin & Cynthia! I do hope you will try this recipe sometime :)

With best wishes Rosie x

culinarytravelsofakitchengoddess said...

Oh that looks so good Rosie, I love cakes like this as they're so homely.

Rosie said...

Thank you George :)

Rosie x

Happy cook said...

Rosie i made this cake and it came out so well, it was so yummy delicious, thankyou for yet another delicious creation from your place.