Sour Cream Coffee Cake

Total Time:
1 hr 40 min
Prep:
10 min
Inactive:
30 min
Cook:
1 hr

Yield:
8 to 10 servings

Ingredients
  • 12 tablespoons (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 teaspoons pure vanilla extract
  • 1 1/4 cups sour cream
  • 2 1/2 cups cake flour (not self-rising)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • For the streusel:
  • 1/4 cup light brown sugar, packed
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon kosher salt
  • 3 tablespoons cold unsalted butter, cut into pieces
  • 3/4 cup chopped walnuts, optional
  • For the glaze:
  • 1/2 cup confectioners' sugar
  • 2 tablespoons real maple syrup
Directions

Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 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.


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4.7 382
A little dry, so bake it 45 minutes with a removable bottomed tube pan. I put a bit more cinnamon and added chocolate chips into the streusel. The glaze is too gooey with just the maple syrup. I had to add some milk, a dash of salt and vanilla extract to it to make it drizzable, and I'll cut the maple syrup in half next time. item not reviewed by moderator and published
loved the cake, but did not like the taste of the glaze at all item not reviewed by moderator and published
Very good. Tastes so light. Definite keeper! item not reviewed by moderator and published
This a good cake but it becomes a GREAT cake the longer it sits….I was sad it was gone by day 3 because I know it would have been even better by day 4 and 5!! Enjoy. Thanks Ina. item not reviewed by moderator and published
I would bake it only for 45 minutes & add more streusel. It was a bit dry but good with coffee! item not reviewed by moderator and published
Good, but not great. Tasted better the next day. item not reviewed by moderator and published
I thought it could use a little more flavor, or maybe a bit more salt. We liked the streusel topping and the texture of the cake, but I've tried better coffee cake recipes. Probably won't make this again. item not reviewed by moderator and published
Great cake! item not reviewed by moderator and published
A very light an delicate cake. It took me considerably longer to make than prescribed . My husband and I both felt it could use a bolder cinnamon flavor. If I make this again I will add more cinnamon to the streusel. Apart from this the cake was moist , held together well and very nice with a morning coffee. item not reviewed by moderator and published
This was my second time making this delicious cake. I brought it to work and people scarffed it down thinking someone brought in a store bought cake. When I announced I made it from scratch they didn't believe me. It was a HUGE hit. People in my office drink a lot of coffee, so a sour cream coffee cake really hit the spot. Next time I want to try some of the suggestions I read on this thread and add some nutmeg and chopped up Granny Smith apples to the center streusal. That would be delicious and really make it moist. item not reviewed by moderator and published

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Sour Cream Coffee Cake

Recipe courtesy of Trisha Yearwood