We moved from the city to the suburbs when I was a kid. It was a really tough transition made easier by our friendly neighbors and the group called the Welcome Wagon. My dad had an important job in town and everyone wanted to make certain we felt like we fit in. As the years went on, my mother decided she wanted to pay it forward and joined the group. Everytime a new family would come to town she would whip up her Sour Cream Coffee Cake! I would race downstairs clamoring to get a bite, but alas the cake was always going to another family. I recently thought of this cake and asked my mom for the recipe. She sent it over in an instant and I made it even faster. Here is my take on her recipe - can't share an old family favorite ;).
Brown Butter Bourbon Sour Cream Coffee Cake
Ingredients:
1 Cup Sugar
1 Cup Sour Cream
2 Eggs
1 tsp Vanilla
2 Tbsp Bourbon
1/2 Cup Brown Butter
1 tsp Salt
2 Cups Flour
1 tsp Baking Powder
1 tsp Baking Soda
Crumble
1 1/2 Sticks Brown Butter - cool
1 Tbsp Bourbon
1 1/2 Cups All Purpose Flour
3/4 Cups Brown Sugar
1/4 Cup Granulated Sugar
1/2 tsp Ground Cinnamon
1/2 Cup Pecans - toasted
Directions:
Preheat oven to 350 degrees. Butter and flour a bundt pan and set aside. Really take your time on this step. The more careful you are, the more likely the cake will come out without issue.
Put the brown butter and sugar in the bowl of a mixer and mix, with a paddle attachment, until smooth and fluffy. Add the eggs, vanilla, and bourbon and mix on medium speed until well combined.
Add half of the dry ingredients to the wet and mix until combined.
Using a spatula, fold in the sour cream trying to keep the mixture light and fluffy. Set aside.
In a medium size bowl, combine all of the crumble ingredients: Brown Butter, Bourbon, Flour, Brown Sugar, Granulated Sugar, Cinnamon, and Pecans. Using your hands work the butter through the dry ingredients until it reaches a pebble-like consistency. Set Aside.
Spoon in half of the cake batter into the bottom of the bundt pan. Generously sprinkle the crumble over the cake batter - reserving 1/4 cup for the top of the finished cake.
Spoon the rest of the cake batter over the crumble and smooth out.
Place in the oven and bake for 45-50 minutes or until a toothpick comes out of the center cleanly.
Let the cake cool for 15-20 minutes and then carefully turn it out onto a cooling rack. Brush butter onto the cake with a pastry brush and sprinkle the remaining crumble on top of the cake. Cut and serve.
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