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
Watch how to make this recipe

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
So delicious!! item not reviewed by moderator and published
This cake is amazing! The maple glaze did not seem to have much maple flavor but it really does not matter to the overall cake. I followed the recipe and it is so good! I highly recommend this one! item not reviewed by moderator and published
Made per the recipe (except for adding a few chocolate chips where the middle streusel would go, to please children who think chocolate chips make everything fabulous). I don't usually make cakes from scratch because I'm nervous about measuring flour without a scale. But I wanted to try this, and glad I did! A few notes: 1) This cake is BIG. Impressive. Yields 20 good slices or 10 giant hunks. 2) I've had sour cream cake before, so I expected a fairly dense, moist, rich cake--not a light, fluffy, airy cake. That's what I got. Yes, somewhat akin to a great pound cake--but that's a good thing! 3) I used a tall fluted bundt pan w nonstick coating, greased and floured. Baked 50 minutes. Cake released easily. Because I was serving it at a dinner party, I drizzled chocolate ganache over the top. Very pretty, and the kids went wild for it. Everybody wanted seconds. item not reviewed by moderator and published
I am all in for this cake. Very tasty and came out moist. I was impatient and didn't let it cool properly (cake does take a while start to finish) and it stuck to my pan a little. A delicious hot mess, but who cares. I sprinkled shaved almonds on top of mine and did my own thing with the streusel. I have made other sour cream based cakes that came out dense, but this one was light and fluffy. item not reviewed by moderator and published
I whipped this up in no time at all. I reduced the sugar in the batter by 1/2 a cup. (Health tip). I baked the recipe in cupcake pans (getting 18 individual coffee cakes) and cooking time was only 20 minutes. My family enjoyed the coffee cake. I would definitely make it again. item not reviewed by moderator and published
Was not thrilled with the cake. Followed the recipe, but it tasted more like a pound cake. The topping did not stick, in fact it crumbled completely off the cake when served. Maybe this recipe is wrong, or needs to be updated, I'm not sure. Overall, unsatisfied. Will not make again. item not reviewed by moderator and published
I don't understand why I had to read the reviews to find out the recipe was wrong re: streusel. Attention Food network - update the recipe! Regardless, I didn't have extra large eggs so I used 4 eggs and I don't like using sour cream when greek yogurt tastes the same to me and has nutritional value unlike sour cream. Also, I don't like white flour, so I used a mixture of sprouted wheat flour and w/w pastry flour. My 6 year old could not get enough of it and neither could I - it was moist and delicious! item not reviewed by moderator and published
LOVED this cake. We had it several mornings for breakfast. Even my teenage son and his buddy loved it. I left out the nuts, but might try pecans next time as I'm not too fond of walnuts. Might double the glaze next time, too. The real maple syrup in the glaze made it perfect. I will probably use the glaze recipe on other things as well. So much more tasty than a confectioner's sugar and milk glaze. item not reviewed by moderator and published
salty and dry. Omit salt completely and make sure you use 3/4 brown sugar in topping not 1/4. item not reviewed by moderator and published
This is by far the best coffee cake I have had and I am not a big fan of coffee cake. My husband is already begging me to make another. I followed the recipe exactly. item not reviewed by moderator and published
Made it for a men's breakfast at church. Unbelievably wonderful! All attendees raved about it. Used all-purpose flour. And, used 3/4 cup brown sugar per other reviews. I will keep this and serve it again & again & again! item not reviewed by moderator and published
Great coffee cake. Very moist and flavorful. Had to make a couple of adjustments. Used all purpose flour and eliminated the walnuts. item not reviewed by moderator and published
Do you think I could use my bundt pan to make this recipe and put part of the struesal at the bottom of the pan so when I invert the bundt pan it still looks pretty? I just didn't want the streusel at the bottom to burn. item not reviewed by moderator and published
I adore the texture and flavor of this cake. Mine was so fluffy and moist that it's texture was like boxed cake which can be hard to achieve with homemade cakes. However, I do have a complaint with this recipe: the kosher salt. Mine did not dissolve in the cake, so certain bites would be very salty. I don't understand why kosher salt is called for in baked good such as cakes. I followed the recipe but I should have known better. I was going to share half of this cake with my parents but I won't be able to because of the salt issue. Use regular table salt unless you have very fine kosher salt. item not reviewed by moderator and published
I used regular all purpose flour and it still came out tasty and moist! I added a cup of milk chocolate chips and did not use the glaze. I used a bundt pan so I put half the streusel on the bottom to cook and it got just a tad too toasty for me (my dad liked the slightly burnt flavor). I would recommend putting it just like Ina has it even if you are going to turn it over. item not reviewed by moderator and published
I made exactly, except I used all purpose flour instead of cake flour and it was great, but think I'll try cake flour next time. Sour Cream really makes the batter dense and delicious. I think it will be even better for Breakfast with coffee. I have several sour cream recipes, but this is the best. item not reviewed by moderator and published
i just made this cake and it was the best ever also i added 2 tablespoons of coffee...the only think i didnt like was the streusel i made how i was to suppose to and at the end it didnt bake through it stood as i topped it it just tasted like flour... ANY SUGGESTION??? item not reviewed by moderator and published
This is the definitive Sour Cream Coffee Cake recipe I've been looking for. I've tried recipes from Cook's Illustrated and Epicurious, but they just weren't that good. But this is IT! The recipe is easy to make, and produces a delicious, traditional, moist, rich cake, with just the right streusel. I would recommend making the streusel before making the cake batter, so it's ready to assemble as soon as the batter is ready. Also, the recipe calls for Kosher salt. My Kosher salt is rather coarse, and I don't know if that's what she wanted, but I could taste the salt in the cake. I think I will switch to fine Kosher salt next time I make it. I hadn't planed on using the glaze as I thought it would make it look less attractive and too sweet, but I changed my mind and am glad I did. It made it extra attractive and delicious. Using real maple syrup gives it nice flavor and actually cuts the sweetness as maple syrup isn't as sweet as sugar. Definitely a keeper! I can always count on Ina. item not reviewed by moderator and published
Outstanding recipe. I didn't change a thing and it turned out perfect. item not reviewed by moderator and published
I used a similar recipe and substituted out canned pumpkin instead of the sour cream. I also added different spices to the streusel; nutmeg, allspice, extra cinnamon. When it was finished it was extremely moist and had a beautiful orange color on the inside. What a huge hit it was. I definitely recommend. item not reviewed by moderator and published
Coffee cake??? but WHERES THE COFFEE PEOPLE!!! I was almost done adding ingredients for this cake for a charity coffee morning in the UK, when I suddently thought... theres actually no coffee in this coffee cake!!, I double checked the recipe and all the comments on here just in case I really was going mad, but nope, there really isnt a hint of coffe in the recipe and even more strange is that none of you have mentioned it!!! I added 2 TBSP of coffee to the batter and it turned out fantastic, and everyone - about 20 people said its the best coffe cake theyve ever had. So, its a great recipe when you add the coffee to your coffee cakes hahaha, you Americans are so funny :-) In a good way :-) This is a top cake and very very yummy.......with the coffee added item not reviewed by moderator and published
I just made this. Really, really good. Seriously. My only advice is to follow the recipe exactly and make sure you don't over mix the batter. Bargaining with myself not to eat the whole thing since it is talking to me...saying eat me, eat me... Let me call some friends over now! item not reviewed by moderator and published
I baked this cake for my birthday party, it waa a blast. The cake was moist and delicious. item not reviewed by moderator and published
Realy good. Had almonds so used them. Didn't have extra-large eggs so used 4 large. Put a small pinch of salt in the glaze as I thought it would be too cloying without. Can't believe the reviewers who want to double the streusel. They must be too used to supermarket coffee cakes. Great with the amount indicated. item not reviewed by moderator and published
Made for my husband's birthday breakfast. Entire family LOVED it! Given the amount of time required for baking, it's best for a weekend, but I did some night ahead prep and had it ready at 6:45am. I used a bundt cake pan and was concerned it wouldn't come out of pan, but it released perfectly! item not reviewed by moderator and published
Best coffee cake I have ever had and very easy to make. I added crushed up Anna's Ginger Thins to the streusel. Awesome. item not reviewed by moderator and published
I made this coffee cake today, and its the best. Thanks Ina for the best recipes. item not reviewed by moderator and published
Very tasty moist cake, substituted pecans for walnuts. Will make again and again. Yum. item not reviewed by moderator and published
This cake is fantastic! I have been baking/eating it for years. It is moist, tasty, and oh-so-delicious. This cake is perfect for having around the office, bringing to a party, or nibbling on at home. item not reviewed by moderator and published
What a YUMMY cake! Great texture and moist! I especially loved the maple drizzle on top! item not reviewed by moderator and published
Very tasty coffee cake, simple to make and I always have these ingredients on hand. I used AP flour and was happy with the texture of the cake. I will be making this over and over. I am thinking of adding some fruit to the streusel next time - chopped apple or blueberries...imagine the possibilities. item not reviewed by moderator and published
The cookbook calls for 3/4 cup of brown sugar in the streusel, which I did and it came out fine. Great homemade taste. Going to freeze cake and serve in a week for brunch. item not reviewed by moderator and published
This coffee cake was just what I was looking for! super easy to make, after reading all the reviews, i did buy cake flour, but I too do not like bleached flour. found King Arthur Unbleached cake flour, my new go to! Moist and very tasty, might make a little extra topping other than that no changes at all. item not reviewed by moderator and published
So simple to make when I'm half asleep. Yummy when warm, but also good when it is room temp. item not reviewed by moderator and published
This is a lovely light and moist cake, perfect with a cup of tea. I adjusted the recipe quantity to 3/4 of the mixture (usng 3 medium eggs as I often find Ina's recipes to yield just too much and I baked it in an 8" square tin. It cooked perfectly. I did add a little freshly grated nutmeg to the streusel as well, as being English, we often use nutmeg alongside cinnamon. I will definitely make this recipe again, and have noted all my conversions from American measures to metric to be able to do so easily. item not reviewed by moderator and published
Ina Garten has done it again, I just love her laid back easy way of baking and this Coffee cake is the best, everyone who had a slice has asked for the recipe. This is a perfect cake to enjoy with a cup of coffee and friends. item not reviewed by moderator and published
I read everyone's review and I noticed a common theme: not enough flavor. I did what most suggest and used a tablespoon of extract. I used vanilla nut extract instead of regular vanilla. It gives it that extra something. My family is a huge fan of cinnamon so I mixed about 1/4 cup into the sugar (didn't really measured it, just made it like I would cinnamon sugar for toast. I also added a few sprinkles of nutmeg and just one sprinkle of allspice. The cake is still cooking so I don't know what the cooked product will taste like but if it is any indication to how the batter tasted OMG it will be awesome. (yes I licked the bowl clean!! item not reviewed by moderator and published
It was really tasty but I wasn't thrilled with the texture of the cake item not reviewed by moderator and published
The cake is delicious. I would also add something to make it more moisture, but it's good as it is with tea or coffee. I'm going to bake it again and again, maybe modifying the original recipe with some different ingredients. This time I used half source cream and half plain unsweetened Activia yogurt and it worked out for reducing calories and for giving it a bit of unique flavour from the yogurt. Thanks for the recipe! item not reviewed by moderator and published
this cake is AMAZING, its not dry at all. I bake it for the minimum time instructed. I even added a touch of cocunut extract and thats a nice touch. Its a little time consuming but easy and well worth the effort. I also used regular flour and it still turned out great. This is a cake my husband asks for regularly! item not reviewed by moderator and published
Really liked this cake but it did tend to be a bit dry so I added 2 peeled, chopped, Granny Smith's to the middle streusal layer and found that to be really perfect. Great flavor and the extra moisture that I think was needed for this cake. item not reviewed by moderator and published
I have made this coffee cake many times. It is absolutely amazing. I look forward to giving it to family on Christmas Eve to take home and enjoy on Christmas morning. My children will ask for me to make this. I have also made this for a brunch that I hosted and everyone wanted the recipe. I can always count on Ina, thank you once again. item not reviewed by moderator and published
This is outstanding ! the best sour cream cake i have made. Thank you Ina. i have made it twice, with a.p. flour and cake flour, it is excellent with both. item not reviewed by moderator and published
This is going to be my go to recipe for coffee cake from now on! Very moist and delicious. Thanks Ina. item not reviewed by moderator and published
This cake was amazing. I made this for a work function and it was all gone in less than an hour, the other sweets still had plenty left. This cake had the perfect amount of sweet and very moist. I will be keeping this in my go to receipe book. I did use the maple drizzle but after tasting it I added a teaspoon of cinnamon for a little extra flavor and drizzled it over the cake for looks. It gives the cake that extra wow factor for presentation but does not add to the flavor of the cake at all. So if you are trying to make the cake pretty add the drizzle otherwise you can leave it out. I love this cake! item not reviewed by moderator and published
This is a great coffee cake, I look forward to making this one again soon. I made it in a bundt pan, very pretty under my glass domed cake pedestal. All though it wasn't there long to look at, that's why we make them though right? Hubby shared with the horse shoer, best treat of his day. I cooked exactly 1 hour & it was perfect. I did not have cake flour, so I took out 2 tbs. of ap white and added 2 tb cornstarch as per box directions. I also did not have room temperature eggs, they came right out of the refrigerator, also my eggs were not XL, so I use 4 eggs instead of three, per another reviewers recommendation. item not reviewed by moderator and published
This cake is a winner and is my new sour cream "go to" recipe. Made one and it was finished within a day -- and, by the way, it is a big cake. I hade to a second cake the next day -- it barely lasted a day. I had no problems with the recipe. I look the advice of one reviewer and added an extra egg for the second cake and used regular flour -- no meaningful difference. This cake delivers as promised -- both cakes were moist. Only one caution -- 1 hour cooking time did not seem to be enough (perhaps it's my oven but I suggest testing with pick -- my 2 cakes baked for 1 1/4 hours. item not reviewed by moderator and published
classic traditional sour cream coffee cake. Almost exactly like one I have made for years. Not a big fan of the glaze though. don't mess with perfection. Anyone who thought this was dry should have their oven calibrated or buy a thermometer. Kind of hard to mess up. item not reviewed by moderator and published
delicious! A big hit for Christmas breakfast! I will definitely be making this again. item not reviewed by moderator and published
Too Dry. Cripes, only good for dunking. item not reviewed by moderator and published
Very moist and delicious served to my company the first time I prepared it and was a big hit. item not reviewed by moderator and published
EVERYTHING INA MAKES IS SO GOOD. THANK YOU! item not reviewed by moderator and published
I'm with Chef#371036, same thing with her carrot pineapple cake, I won a blue ribbon with mine years ago. item not reviewed by moderator and published
I find it interesting that this is all right reserved. Except for the glaze I have been making this cake for over 50 years. item not reviewed by moderator and published
What a perfect coffee cake. Not too sweet, moist and flavorful. We're not big on frosting and so did not do the glaze. But, a coffee cake is not a dessert so can do without a lot of sweetness. item not reviewed by moderator and published
Made this cake several times. I double the struesal amount. If you do not have cake flour, you can substitute with all purpose flour. Here is the equivalency: for every 1C of cake flour use 1 C of AP flour MINUS 2 TB of AP flour. Be careful not to overmix your dough once you add wet to dry ingredients, the gluten will develop. Gluten is in the flour and mixing the dough correctly will make a difference between a moist and a dry cake. All ingrediants at room temp is also imperative. Hope this helps. Happy Baking! item not reviewed by moderator and published
Made this tonight and my husband and I thought it was good, but lacked the WOW factor like we get with Ina's carrot cake. But, that one is hard to beat period! I would make this again, but would change things up a bit. item not reviewed by moderator and published
I have made this recipe over and over again, and its great!! I had forgotten about it for awhile, as I had printed it out and apparently lost it, but saw it recently on Barefoot Contessa the other day.. and just had to have it again.. This is on that I just saved to my recipe box!! item not reviewed by moderator and published
This is wonderful! I bake this just like the recipe says and it never goes wrong. It's a favorite to many of my friends. My husband and teenage daughters love it with the addition of blueberries, marionberries, or blackberries. If I don't have cake flour on hand, I do substitute with AP flour. Tastes just as great. item not reviewed by moderator and published
Everyone liked this, and some asked for recipe. I made it for a going-away brunch for my husband's parents. They were flying to Cameroon to complete five years of mission work there. We enjoyed our breakfast picnic in Forsyth Park, Savannah, before taking folks-in-law to the airport. I put it in a 9x13 pan, doubled the icing sugar, used vanilla and vanilla butternut flavoring in place of maple, and used water to thin it. As soon as the cake was out of the oven, poked it poured the icing over the hot cake. I used White Lily all purpose flour, and cake turned out a very moist dense crumb. item not reviewed by moderator and published
I really don't understand all the fuss over using cake flour in this recipe. I used unbleached all-purpose flour, sifting it twice to lighten it, and the cake turned out excellent. I could not find unbleached cake flour, and I refuse to expose myself and my family to the chemicals that are used to bleach flour. If I can find unbleached cake flour the next time, I'll try it, but be assured that people will WOW over this cake if you use regular unbleached all-purpose flour. The only reason I gave this 4 rather than 5 stars was the insistence that it wouldn't turn out well unless you use cake flour. I used 4 eggs (since I was using large, not extra large, eggs, low-fat sour cream (don't use nonfat! and added 1.5 cups of frozen blueberries. I will definitely be making this again. item not reviewed by moderator and published
this recipe reminds me of a recipe that I got from my Mother, but it was much easier to assemble and bake. It was soo rich and tasty. It had a fine crumb and was a great addition to our Family Sunday Brunch. Everyone loved it. I expect to have regular requests for this Moist, Rich Coffee Cake. item not reviewed by moderator and published
I have a question about this coffee cake, instead of sour cream can I use greek plain yogurt? I don't have sour cream but I do have greek plain yogurt that I want to get use up. This cake looks great and I am sure I will love it! I do love coffee cake! item not reviewed by moderator and published
Very nice crumb to this cake. I made only two changes. I did not use nuts and I only had 1 cup of sour cream, so I added 4 oz of cream cheese instead of the other 1/2 cup sour cream. The cake was moist. My only regret is not doubling the streusel, since it makes the cake. I made the maple drizzle, but I think the cake stands up decidedly well without it, so the next time I make the cake, I will omit the glaze, and feel better about serving the coffeecake for breakfast. I would recommend this recipe. Thanks, Ina. item not reviewed by moderator and published
A quick cake to make..did not take much time and it came out so moist and delicious. It was a great HIT! item not reviewed by moderator and published
This is a recipe I found in 2004 and is one of those recipes I will hold on to forever. It is wonderful. You dont need to change a thing about. Everytime I make it there are never any leftovers. This is a must try. Super moist, just sweet enough, and pretty. This cake speaks for itself. item not reviewed by moderator and published
Awesome cake.....every1 loved it !! item not reviewed by moderator and published
Sorry Ina, It was ok. We expected more but it was so,so. Too dense and not interesting at all. I am a great fan of yours and your recipes.... item not reviewed by moderator and published
I made this & sent to a sick friend who had a house full of company. My son said that everyone loved it and not a scrap was left by the time he left few hours later. That said, I was kind of worried because I had used regular flour instead of cake flour and as cake was baking I got around to reading the reviews which said NOT to use regular flour, cake would be too dry, etc. I adjusted baking time, just in case, took it out at 45 minutes. So, I can't wait to make again so I can taste it to see for myself. item not reviewed by moderator and published
Made this for Mother's Day. Very good coffee cake. Great flavor and texture. I could not find cake flour, so used regular flour with cornstarch as someone had suggested. If I ever find cake flour, I may try it to compare, but I'm happy with this version. This goes in my permanent recipe collection. item not reviewed by moderator and published
By far the best coffe cake recipe I've ever made. It's a friend and family favorite. Over the past few years, I've made this tons of times. Make sure to use cake flour. Her book notes when in a pinch using a combination of corn starch and flour. I've done both, and the cake flour version is tons better. item not reviewed by moderator and published
What's not to like about this cake...easy to make, moist and flavorful. I have made many other sour cream coffee cakes but the maple syrup glaze gives this one an extra edge! Like Ina, I also omitted the walnuts but may add them next time. item not reviewed by moderator and published
really moisy cake! great recipe. item not reviewed by moderator and published
Wonderful coffee cake. Came out perfectly and I followed the recipe exactly. You can make this in a bundt pan, just invert the cake onto a platter carefully, then invert again onto another platter to make right side up with the crumb topping on top. Even better the second day. item not reviewed by moderator and published
I've made this coffee cake twice and both times failed. I thought maybe my cake flour was old, so bought new. Made sure eggs were extra large, butter very soft. Live in Aurora, CO. Is it the alttitude What went wrong? I know I followed the recipe exactly. item not reviewed by moderator and published
Killer coffee cake, easy to make and such great flavor. I added the chopped walnuts and it turned out wonderful. This is fabulous for breakfast, lunch or dinner. I will make this again for sure. item not reviewed by moderator and published
I made this from ingredients I had on hand and will continue to make it this way. I used 1 cup of whole wheat flour and AP flour for the rest. I also used 1/2 brown sugar ( makes a much moister cake and 1/2 white sugar. I didn't have sour cream so used 1 1/2+ cup light vanilla yogurt. I also doubled the streusel and used pecans instead of walnuts. I didn't have any maple syrup so used Kahlua and 1/2 tsp vanilla instead with a little more powdered sugar.OMG!!!! About to make my second one in two days! item not reviewed by moderator and published
The BEST coffee cake ever. Moist, and delicious. One of my family's favorites. Lots of compliments every time I serve it. Recipe always requested by family and friends. Highly recommend giving this recipe a try. You will not be disappointed. item not reviewed by moderator and published
Honestly the best coffee cake ever!! It is so moist and ive made it twice and the family raves! DO NOT make this cake if you are on weight watchers !! its about 12 pts a slice !!! Ive also made it with light sour cream. This works but does not rise as high. It is absolutely amazing ! would make time and time again !!! item not reviewed by moderator and published
Fantastic! Did a test run today for a friend's bridal shower brunch next week. This will definitely be a hit! I always have great luck with Ina's recipes! item not reviewed by moderator and published
I made this and Ina's lemon cake for company last night. I was quite disappointed and somewhat embarrassed over these cakes. While the lemon cake was just okay, the coffee cake was dry,flavorless and had an unlike cake texture. I have a great sour cream coffee cake recipe.....will stick with it from now on !!!! item not reviewed by moderator and published
I made this for my college Sunday school class. Everyone really liked it, but a few said that they thought it was a little sweet and would rather have it next time without the maple glaze. However, I know my dad and brother will absolutely adore the maple on it, so I guess it comes down to preferences. My mama had a piece with a cup of tea and said that took away some of the sweetness. Will definitely make again!!! item not reviewed by moderator and published
Outstanding! I followed others advice though and made extra streusel the 2nd time around. Another time, I tried it with regular flour...Not recommended! It was dry. The cake flour and the sour cream just makes this cake moist and fluffy and delicious. So, no short-cut there. I did bake it less time than called for, about 45 mins. I will make this again and again! I will try a little extra sour cream next time. item not reviewed by moderator and published
quite simply, the best there is. if you need a cake to impress, this is the one. great for bridal showers, baby showers, office parties, etc. a little extra sour cream (about 1/4 of a cup makes it even better! item not reviewed by moderator and published
This cake is wonderful. The soft bouncy cake plays well with the crunchy streusel. I added 1 1/2 cups of blueberries (tossed in a bit of flour and it was superb! My husband said he felt like he was in a French bakery. Thank you Ina! item not reviewed by moderator and published
simply awesome....i substituted the walnuts with hazelnuts and didnt make the glaze,it was just perfect,soft and moist. item not reviewed by moderator and published
I thought this cake delicious once made. I live in the UK but do prefer US cake recipes, as they are moist and delicious with many more ingredients than traditionally used here. I like the addition of oils in stead of butter and sour cream is delicious in a cake. I copied the recipe onto paper and set off to the kitchen, made up the batter then realised I had not written down any coffee in the recipe, being far too lazy to go back into the sitting room and turn on the computer to check, I simply added 2 tablespoons of strong coffee. Cooked it and tested it out on the family, who loved it. That evening whilst online I checked the recipe ......there is no coffee in it.......!! My son pointed out to me that it must be a cake to go with a cup of coffee and not what we Brits call a coffee cake. I'm still learning. Delicious, my husband has requested it for his birthday. item not reviewed by moderator and published
This is the only coffee cake recipe I'll ever use! Stays moist after a few days. My family & co-workers beg me to make it. I ran out of cake flour & used the flour/cornstarch cheat & there was no difference in the texture/taste. The only other thing I did different was to use double strength coffee (about 1/4 c instead of the maple syrup. It tasted quite nice. item not reviewed by moderator and published
Incredible! So easy to make. LOVE IT item not reviewed by moderator and published
I have used this recipe many times over. I have even made muffins which everyone went crazy for. Delish...in the book Ina says that she was looking for that same taste that we all grew up with as Drake's Coffee Cakes, only better...she totally did it for us...Thanks Ina! item not reviewed by moderator and published
You needed more fat in the crumb topping. Adding vegetable oil, a teaspoonful at a time, will help achieve a more combined streusel. As far as the cake's density goes, try sifting your flour before you measure it to ensure you're not overpacking your flour measurement. If you weigh it out, remember that cake flour weighs 4 oz. per cup, and ap flour weighs 4.25 oz. per cup. Hope that helps. The recipe is worth trying again! item not reviewed by moderator and published
Good tip on the use of Greek yogurt. Sour cream is likely used for its fat content though, which tenderizes baked goods. item not reviewed by moderator and published
Did you use unsalted butter? Also recipe says kosher salt which weights so much less than fine salt. If you use fine salt, adjust amount by using less than half the amount. If it is dry, then you must have measured the flour packed not fluffed up. item not reviewed by moderator and published
Not a reply, but I have the same question. Do we just wait and check back? item not reviewed by moderator and published
I just made it in a bundt pan. Came out perfectly item not reviewed by moderator and published
If you substitute TABLE salt instead of kosher, you should use HALF the recommended amount. FYI. Table salt is "saltier" than kosher salt. item not reviewed by moderator and published
I agree that table salt is saltier, but it dissolves much better than kosher. I had random salty bites while eating the cake which is from salt that hasn't dissolved. item not reviewed by moderator and published
I know. I don’t get why everyone uses kosher salt when added to cold ingredients especially caked and bread. Never dissolves. It is stylish I guess. I always use ½ the amount fine salt unless it is added to hot food. item not reviewed by moderator and published
In the recipe in her book it calls for 3/4 cup brown sugar. I'm sure this would help. I make this cake often and it is always a crowd pleaser. item not reviewed by moderator and published
I made this again but this time added blueberries (which I dredged in wondra flour before adding). Delicious! item not reviewed by moderator and published
That sounds delicious! Thanks for the recommendation! item not reviewed by moderator and published
FYI American Coffee cake is a moist, tender cake that is usually topped with some kind of streusel topping and served alongside coffee or tea at breakfast :):) item not reviewed by moderator and published
Coffee Cake is just a "Term" used for cake that is great served with coffee or tea. It does not mean there is coffee inside the cake. You British are so funny :-) item not reviewed by moderator and published
I have made coffee cake before and never added coffee to the batter. Coffee cake is just a term for this type of cake usually served alongside of coffee. item not reviewed by moderator and published
Maybe we should add tea to our tea cakes?????? item not reviewed by moderator and published
Coffee cakes does not have to have coffee…..LOL… it is called coffee cake because traditionally it is served with coffee..But you can add any flavor..coffee is one of them…there is cinnamon coffee cake, apple coffee cake .. pumpkin….the variations is endless… and I read the recipe and prepare ingredients BEFORE I start.. item not reviewed by moderator and published
I often use FAGE greek yogurt in place of sour creme for many things, even baked potatoes :) item not reviewed by moderator and published

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