Barefoot Contessa Sour Cream Muffin Coffee Cake Mix from Stonewall Kitchen tastes just like the coffee cake you remember from your mother’s kitchen. With sugar and spices swirled through the batter, this cake definitely helps improve morning moods. In minutes, with just a few eggs and butter, the aroma fresh coffee cake will fill the house--gently waking any remaining sleepy heads. Nothing tastes better first thing in the morning than a warm slice of Sour Cream Muffin Coffee Cake served with a piping-hot cup of fresh-brewed coffee. Pack of two 37.3-ounce boxes (total of 74.6 ounces) - Made with sour cream, brown sugar, and spices
- No preservatives
- Add eggs and butter; each box makes a 16-serving coffee cake
- Created for Stonewall Kitchen by Barefoot Contessa cookbook author Ina Gartner; made in the USA
Ingredients
Packet 1: Bleached Wheat Flour, Sugar, Sour Cream, Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Cornstarch, Monocalcium Phosphate), Natural Flavors, Baking Soda, Salt. Packet 2: Brown Sugar, Malted Wheat Flour, Spices, Salt. Packet 3: Powdered Sugar, Natural Flavor.
Directions
Serve 8 to 10. For the cake: 12 tablespoons (1 1/2 sticks) unsalted butter at room temperature; 3 eggs at room temperature. For streusel: 3 tablespoons cold unsalted butter, 1/2 inch diced. For the glaze: 1 tablespoon milk. Preheat oven to 350 degrees F. Butter and flour 10-inch tube pan. In the bowl of a mixer fitted with the paddle attachment (you can also use a hand mixer), mix butter with 1 cup of the cake mix (packet 1) on medium-low speed, until light and fluffy. With the mixer running, add the eggs one at a time until incorporated, then the remaining mix and 2/3 cup water, Mix on medium speed for 1 minute. For the streusel, place contents of packet 2 into a medium bowl. Add the butter and cut for 1 minute with a pastry blender. Squeeze the mixture between your fingers until you have large crumbs. Spoon half the cake batter into the prepared pan and spread it with a knife. Sprinkle pan and spread it with a knife. Sprinkle 3/4 inch of the streusel over the batter. Spoon remaining batter into pan, smooth the top, and sprinkle with remaining streusel. Bake 50 to 60 minutes, until a cake tester comes out clean. Allow to cook on a wire rack for 30 minutes. Remove the cake from the pan and place on a serving plate, streusel side up. For the glaze, whisk the milk into the contents of packet 3. If it's too thick, add just another drop of milk. Drizzle over coffee cake. Labels: cake mix |
