LiveBakeLove has been M.I.A recently, but we're finally back with a new post! We've been feeling guilty about neglecting the blog, but we've had good reason. Just to catch you up on what we've been up to recently....
I spent 8 whirlwind days in China on a work trip, right in the middle of the bird flu outbreak, an earthquake and some of the worst pollution Shanghai has seen, but I did manage to sneak in some time to go to the Forbidden City....
Shop at the Ladies Market in Hong Kong....
We participated in one of my favorite events, the San Diego Food Blogger's Bake Sale which raises money for the Share Our Strength No Kid Hungry campaign to end childhood hunger in America.....
We catered a Cinco de Mayo Party for 70 people!!!
** Sorry, no photos available **
Spent Mother's Day with my beautiful, amazing Mom..........
And now Yvonne is on a business trip to China and India.....
So needless to say, life has been a little crazy for us lately...
Now that things have settled down (for the moment), I have more time to devote to my favorite past time - baking! This past Friday morning was a cloudy one here in San Diego, so I was in the mood for a comforting morning treat, something that went well with a nice, hot cup of coffee so naturally I thought of Coffee Cake! Coffee Cake often gets a bad rap for being dry, this Coffee Cake is far from that, it's moist with a tender crumb and a has a delicious cinnamon-walnut streusel running throughout. The Maple Vanilla Bean Glaze puts it over the top.
I hope you give this recipe a try whenever you want a delicious morning sweet treat.
2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 stick unsalted butter , softened to room temperature
1 cup granulated sugar
2 large eggs, room temperature
1 tablespoon vanilla extract
1 1/2 cups sour cream
1/4 cup brown sugar
1 cup chopped, toasted walnuts
1/4 cup granulated sugar
1/4 cup light brown sugar
1 1/4 teaspoon cinnamon
1 cup powdered sugar
2 tablespoons real maple syrup
1 tsp milk, half & half or cream
1/2 teaspoon vanilla bean paste
Generously spray a bundt pan with nonstick cooking spray and lightly dust with flour.
Preheat oven to 350f
Mix the flour, baking soda and salt together in a small bowl and set aside.
Mix the streusel ingredients together in another small bowl and set aside.
In the bowl of your stand mixer fitted with the paddle attachment (or in a large bowl using your electric hand mixer), cream together the butter and sugar until light and fluffy (approx 2 minutes).
Add eggs one at a time, beating well after each addition and scraping down the bowl with a rubber spatula.
Mix in the vanilla extract just until mixed in.
Mix in the dry ingredients alternating with the sour cream (begin and end with the dry ingredients) mixing just until combined. Do not overmix. You will wind up with a thick batter.
Dollop 1/3 of the batter into the bottom of the prepared bundt pan and spread batter.
Top batter with half of the streusel mixture.
Dollop another 1/3 of the batter on top of the streusel mixture and carefully spread the batter as much as possible.
Top batter with the remaining streusel mixture.
Dollop the remaining batter on top and carefully spread as much as possible.
Place the bundt pan on a rimmed baking sheet, place in the oven and bake at 350 for approx 40 minutes or until a toothpick inserted in the middles comes out clear. Do not overbake.
Place the pan on a cooling rack and cool for approx 15 minutes.
Carefully run a sharp knife around the edges and invert the cake onto a platter.
Allow to cool until just barely warm then drizzle with the glaze.
To Make the Glaze:
Place the ingredients in a medium size bowl and whisk to combine. Adjust to desired consistency - if too thin, add more powdered sugar. If too thick add a little more milk/cream a little at a time stirring after each addition until desired consistency is reached. You want to glaze to be on the thick side. If it's too thin it will run off the of cake.
Store cake tightly covered at room temperature for us to 3 days.