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.
4 Videos | Photo: Sour Cream Coffee Cake Recipe
















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By Lynda M
Polson, MT
on April 08, 2013
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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.
By reneeellison_12...
Yorktown Hts, 72
on April 01, 2013
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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.
By rannetteb_7884245
Warwick, RI
on March 31, 2013
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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.
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