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.