Sour Cream Coffee Cake With Sour Cream Maple Sauce

Written By George Vutetakis

Makes 16 pieces

Prep Time: 25 minutes

Cook Time: 50 minutes

Cooling Time: 10 minutes

Total Time: 1 hour 25 minutes


Ingredients

Cake

2 tablespoons ground flaxseed + 4 tablespoons water

2 cups unbleached all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon nutmeg

1 cup granulated sugar

¾ cup vegan butter, softened

1 cup Only! Plant-Based Sour Cream, room temperature

1 tablespoon vanilla extract

½ teaspoon sea salt (if butter is unsalted)

 

Topping

½ cup unall purpose flour

1 cup brown sugar

1 tablespoon cinnamon

½ teaspoon sea saltalt

1/3 cup vegan butter, cold and cubed

 

Sour Cream Maple Drizzle Sauce

4 tablespoons Miyoko’s Oat Butter

4 tablespoons maple syrup

2 tablespoons Only! Plant-Based Sour Cream

½ teaspoon kosher salt

½ teaspoon ground cinnamon

Instructions

  1. Preheat the oven to 350°F. Line an 8"×8" pan with parchment paper or spray with cooking spray.

  2. In a small bowl, mix the flax egg. Set aside.

  3. Make the topping. In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Add the butter, using your fingers to blend it in until it takes on a chunky pea-like shape. Set aside.

  4. Make the cake. In a medium bowl mix together the flour, baking powder, baking soda, and nutmeg.

  5. In a mixing bowl cream together the butter and sugar until pale and fluffy. Add the flax egg, sour cream, and vanilla. Mix until just combined.

  6. Add the dry ingredients and stir until combined.

  7. Spoon half of the batter into the prepared pan and smooth into an even bottom layer.

  8. Sprinkle half of the topping mixture over the top. Spoon remaining batter on top and smooth into an even layer.

  9. Sprinkle remaining topping mixture over the top.

  10. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean and the cake feels firm in the center.

  11. Let cool on a wire rack for about 10 minutes.

  12. Meanwhile, make the maple butter drizzle. In a medium bowl, whisk together the maple butter ingredients.

  13. Use the parchment to remove the cake from the pan. Drizzle the maple butter onto the slightly cooled cake.

Recipe by Elizabeth Varga of At Elizabeths Table


George Vutetakis
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