Atelier’s Sour Cream Coffee Cake
This sour cream coffee cake, created by Chef Bradyn Kawcak of Atelier Chicago, pairs a rich, tender crumb with the warm flavors of espresso, maple, and pistachios for an elevated take on a classic comfort dessert.
Ingredients
Cake Batter:
- 225 g butter
- 435 g sugar
- 2 eggs
- 215 g sour cream
- 45 g decaf espresso
- 1 vanilla bean seeds scraped
- 345 g flour
- 4 g baking powder
- 1 g salt
Maple Coffee Syrup
- 100 g coffee
- 100 g maple syrup
Pistachio Topping
- 85 g roasted and chopped pistachios
- 40 g brown sugar
- 7 g ground cinnamon
Instructions
Cake Batter
- Add the butter, eggs and sugar to a mixing bowl, and mix on medium high with the paddle attachment for about a minute and half.
- While that is mixing, take another bowl and add the flour, baking powder and salt. Give it a quick whisk.
- In a separate bowl mix the sour cream, coffee, and vanilla bean. Add the dry mixture and sour cream mixture alternately to the batter, beginning and ending with flour.
- Once everything is incorporated, mix until just combined, about 1 minute, scrape the bottom of the bowl and let it mix on medium for another 30 seconds.
- Grease and flour a 10"/25 cm bundt cake pan. Bake 350°F/175°C for 1 hour.
Maple Coffee Syrup
- Simmer coffee and maple syrup together for 2–3 minutes until slightly reduced.
Pistachio Topping
- Mix chopped pistachios, brown sugar, and cinnamon.
Assembly
- When the cake comes out of the oven, brush generously with warm syrup several times. Sprinkle pistachio mixture on top and gently press to help it adhere.
Notes
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