We have to compliment our favorite condiment—sour cream! You can’t possibly be in a sour mood when sour cream shows up. With its tart yet cooling flavor, sour cream is a welcome addition to any meal.
This creamy, mixable, dip-able sauce is anything but typical. Dare we say (ahem…. dairy say), sour cream is the perfect comfort food. Never to be consumed on its own, sour cream serves as an ideal wingman to quesadillas, baked potatoes, nachos and more. Best potato chips in town? Sour cream and onion, of course!
Check out this An Ode To... sour cream if you love a dollop (or two) of this perfect topping. Sour cream, we think you are the cream of the crop!
Craving the perfect condiment? Check out this recipe for delicious Sour Cream Coffee Cake from The Food Network.
Sour Cream Coffee Cake
Makes 8 to 10 servings
Ingredients: For the cake:
12 Tbsp. (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 tsp. pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
For the streusel:
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 tsp. ground cinnamon
1/4 tsp. kosher salt
3 Tbsp. cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional
For the glaze:
1/2 cup confectioners' sugar
2 Tbsp. real maple syrup
Preheat the oven to 350° degrees F. Grease and flour a 10-inch tube pan.
Cream the butter and sugar with an electric mixer for 4 to 5 minutes, until light. Add the eggs one at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
For the streusel, place the brown sugar, flour, cinnamon, salt and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts if desired.
Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.