Sour Cream Coffee Cake

Show: Barefoot ContessaEpisode: Girls Day Off

Rated: 5 stars out of 5Rate itRead users' reviews (180)

RECIPE
COMMENTS & REVIEWS(180)

Cook Time:
1 hr 0 min
Level:
--
Yield:
8 to 10 servings

Times:

Prep: 10 min
Inactive Prep: 30 min
Cook: 1 hr 0 min
Total:: 1 hr 40 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Almond Sour Cream Pound Cake

Picture of Sour Cream Coffee Cake Recipe

Photo: Sour Cream Coffee Cake

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 15

View all 15 Breakfast Collections

Comments & Reviews

recipe Sour Cream Coffee Cake
Alyson Marietta, GA 11-11-2009
Flag

AWESOME and close to drakes!
Rated: 5 stars out of 5

Okay...this cake is awesome...I followed the recipe to the letter and it truly is a gem of a cake...it's nice and moist and... I did like others suggested and doubled the topping. I was looking for something as close to a drakes coffee cake as possible and this is it. I think next time, I will use a more shallow pan, so there is more of an equal ration of crumb to cake....Wow....Ina is awesome....Thanks so much...Read more
recipe Sour Cream Coffee Cake
Monserrat Coral Gables, FL 11-07-2009
Flag

One of the BEST Coffee Cakes!
Rated: 5 stars out of 5

Cake just came out of the oven, great cake. Moist and not overly sweet, just perfect! I did a couple of changes. Since I... didn't have cake flour, I substitute each cup with 3/4 of a cup plus 2 tablespoons of APF plus 2 tablespoons of corn starch, worked like a charm! I use light sour cream. And I use almonds instead of walnuts... Also, since I live at sea level, my cake was done in 35 minutes, something to consider if you want a moist cake. A keeper for sure!Read more
recipe Sour Cream Coffee Cake
Cynthia Red Bank, NJ 10-25-2009
Flag

Excellent and Delicious!
Rated: 5 stars out of 5

This was a wonderful recipe and so easy to make. It is moist and delicious. I used a bundt pan and just reversed it so the... streusel was at the bottom of the pan and then continued from there. I also added in some chopped pears and apples into the streusel. My family loved it and I made another one for my co-workers. Thank you for this great easy delicious recipe. Read more
recipe Sour Cream Coffee Cake
Belinda Ivins, UT 10-25-2009
Flag

Great, but right out of the red Betty Crocker Cookbook...busted!!
Rated: 5 stars out of 5

Ina, you are sooo busted!!! This recipe is in my 35 year old Betty Crocker big red and again in the newer edition. Shame on... Ina! It is the best coffee cake though, so I guess I'll forgive her. I've wondered what it takes to call a recipe your own and maybe this is it, the amount of sour cream differs from the cookbook, but I don't know. If that's all it takes, I've got a ton of my own recipes I'd like to share!Read more
recipe Sour Cream Coffee Cake
Joan Tampa, FL 10-05-2009
Flag

Moist and Delicious
Rated: 5 stars out of 5

I made this cake for a family brunch and it was unbelievably moist and sooooo delicious! I made it in a tube pan, and I am... going to make it again now and will grease, flour and put parchment on the bottom. Gotta try this one....Ina you're the BEST!Read more
recipe Sour Cream Coffee Cake
Cathy Mount Kisco, NY 10-04-2009
Flag

Lots of substitutions and incredible
Rated: 5 stars out of 5

Used corn starch w/ half whole wheat flour/1/2 regular flour instead of cake flour, low fat sour cream and used 3/4 cup brown... sugar for strudel (should have used 1/2c because too much). Also used on-hand large eggs. This coffee cake was incredible and I will never buy from bakery again. My family devoured. Made muffins and cooked 19 minutes at 350 degrees. I will buy Bundt pan from Williams-Sonoma just for this cake. Moist, moist, moist......Ina doesn't have recipes that are not moist so not sure what other reviewers are doing. You should only fold wet to dry ingredients. Read more