4 Videos | Photo: Sour Cream Coffee Cake Recipe
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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By NewportFoodie
Newport Beach, CA
on January 29, 2012
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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!
By zen22
on January 19, 2012
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simply awesome....i substituted the walnuts with hazelnuts and didnt make the glaze,it was just perfect,soft and moist.
By UKvicky
UK
on January 18, 2012
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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.
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