Patisserie Tuesday No. 2
I've been all through my computer looking for the photos for this cake but still can't find them.... eek! OK, so next best thing is to bring you a video of it from the chef who created the cake, Ina Garten. I can't tell you how many times I used this cake base and tweaked it for my particular needs.
I will give you the recipe just below the video but know that my favorite ingredients in addition to using regular unbleached flour rather than cake flour was to add instead a splash of orange liqueur, real orange extract, fresh orange peel and semi-sweet chocolate bits. This cake lends itself quite well to playing with the additional ingredients list; blueberries and lemon juice and pecans instead of walnuts; chocolate or white chocolate chips and cranberries with almond extract in addition to a splash of vanilla... well, you get the idea)
Total Time: 1 hr 40 min
Prep 30 min; Cook 1 hr +/-
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 pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising) (I use regular unbleached flour - your choice)
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
For the glaze:
1/2 cup confectioners' sugar
2 tablespoons real maple syrup (or use 1 - 2 tbsp. fresh squeezed orange juice if you are making my orange chocolate chip version)
Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan (I use a heavy duty angel food cake pan, which makes it easier to get the cake out of the 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 (The timing is going to depend upon your oven, use an oven thermometer to check the accuracy of your ovens' temperature; N.B. I generally bake cakes at a lower temperature (325 degrees) and for a longer period of time - (you always have to check the cake continually as humidity or lack of will make a difference in the timing - I use shish-kabob skewers to test the cakes' doneness)although not an issue as much for this cake because of the sour cream lower temperatures tend to dry out the cake less).
Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon. (If you are making my version use confectioners' sugar and freshly squeezed orange juice, or orange liqueur, or orange extract)