Print Recipe (PDF 112 KB)
Author: Cake base from Joy of Cooking, Streusel & Glaze: Josh Latham
Yield: 12 Cakes
Portion: 1/2 Cake
Num Portions: 24
Prep time: 0:30 mins
Cook time: 0:25 mins
- 3 cups Sifted All Purpose Flour
- 2 cups Sugar
- 4 tsp Double Acting Baking Powder
- 1 tsp Baking Soda
- ½ tsp Salt
- 2 cups Sour Cream
- 4 each Large Eggs
- 1/3 cup Maple Leaf Porter (Streusel) (substitutions: Our Humble Porter, Rusalka, Indulgence, Ol’ Cattywhompus)
- 1 ½ cups Dark Brown Sugar
- 1 cup Rolled Oats
- ½ cup Maple Leaf Porter (Glaze) (substitutions: Our Humble Porter, Rusalka, Indulgence, Ol’ Cattywhompus)
- 1 pound Powdered Sugar
- Pre-heat oven to 350°, Gather all ingredients, four metal mixing bowls, and mini bundt cake pans.
- Combine flour, sugar, baking powder, baking soda, and salt in one bowl. Combine the sour cream and eggs in another. Combine Maple Leaf Porter, brown sugar, and oats in a third.
- Fold the ingredients in the first and second bowls until just brought together with a rubber spatula (mixture will be tacky and thick)
- Spray each of the molds with pan spray, then scoop 1 ½ oz batter on to the bottom of each of the cake molds, followed by 1 Tbsp of the streusel mixture, then another 1 ½ oz of the cake batter.
- Bake in the oven for approximately 20 – 25 minutes until a toothpick inserted into the cakes comes out clean.
- While the cake is baking combine the Maple Leaf Porter and powdered sugar in a shallow bowl to form a glaze.
- When the cakes are fully cooked remove from the oven, and allow them to cool fully before glazing.
- When they are cool invert each cake into the glaze, let the excess drip off, then flip onto a cooling rack to allow the glaze to set.
This is a great coffee cake base that really allows you to add your own personal spin on it, and takes additional ingredients like nuts and dried fruits well.