Remember when I got all excited about coffee cake last year? And I said I had a great idea for a variation on coffee cake that I just couldn't wait to make?
Ten months later, here it is: Sour cream-banana toffee coffee cake!
I know the nearly yearlong wait makes me seem lazy, and I'm perfectly OK with that, because I am what I am, you know?
But this is actually a great time for me to debut this coffee cake, because National Banana Bread Day is Feb. 23. And banana cake is just like banana bread, except it's extra delicious!
For this coffee cake, I used the same recipe that I used last time — the one by Ina Garten — but added a little mashed banana, just enough to give the cake a nice banana flavor that isn't overwhelming. (Even an avowed banana-in-baked-goods hater took a piece, although to be honest, I didn't witness her eating it, so she may have just been being polite.)
I also decided to add toffee to the topping after stumbling upon a Food & Wine recipe for, well, banana coffee cake with toffee on top. I just happened to have about a cup of toffee bits leftover from those yummy blondies I made a few weeks ago, so that worked out great.
When I brought this cake into work — all 9-by-13 inches of it — everyone was like, "Whoa, that's a lot of cake." I actually wasn't sure it'd all get eaten.
Then a couple hours later, after several people had come back for seconds, the amount of cake no longer seemed so insurmountable. In fact, it seemed … almost gone!
Recipe: Sour cream-banana toffee coffee cake
- 1½ sticks unsalted butter at room temperature
- 1½ cups granulated sugar
- 3 large eggs at room temperature
- 1½ teaspoons pure vanilla extract
- 1 cup sour cream
- ½ cup banana, mashed (about 2 bananas)
- 2½ cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
For the streusel
- 1 cup light brown sugar, packed
- 1 cup all-purpose flour
- 3 teaspoons ground cinnamon
- ½ teaspoon kosher salt
- 1 stick cold unsalted butter, cut into pieces
- 1 cup toffee bits
- Confectioners' sugar, for dusting
- Preheat your oven to 350˚F. Grease and flour a 9-by-13-inch pan.
- Using an electric mixer fitted with the paddle attachment, cream the butter and sugar for 4 to 5 minutes, until light in color. Add one egg at a time, mixing well after each addition, then mix in the vanilla, sour cream and banana.
- In a separate bowl, sift together the last four cake ingredients: flour, baking powder, baking soda and salt. With the mixer on low speed, pour the flour mixture into the batter and mix until just combined. Finish stirring the batter by hand. Don't overmix!
- To make the streusel, stir together the brown sugar, flour, cinnamon and salt in a bowl. Add the butter chunks, and combine by using a pastry blender or pinching with your fingers until the mixture forms coarse crumbs. Stir in the toffee bits.
- Spoon half the batter into the pan and spread it evenly with a spatula. Sprinkle about a third of the streusel over the batter. Spoon the rest of the batter over the streusel, carefully spread it out, and pour the rest of the streusel on top. Bake for 40 to 45 minutes, or until a cake tester comes out clean.
- Let cool on a wire rack for at least 30 minutes, and then dust the top of the cake with confectioners' sugar.
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