This coffee cake is made with sour cream
MY OTHER RECIPESIngredients:
- 12tablespoonsunsalted butter at room temperature((1½ sticks ))
- 1½cupsgranulated sugar
- 3extra-large eggs at room temperature
- 1½teaspoonspure vanilla extract
- 1¼cupssour cream
- 2½cupscake flour(not self-rising)
- 2teaspoonsbaking powder
- ½teaspoonbaking soda
- ½teaspoonsalt
For the streusel:
- ¼cuplight brown sugar(packed)
- ½cupall-purpose flour
- 1½teaspoonsground cinnamon
- ¼teaspoonsalt
- 3tablespoonscold unsalted butter(cut into pieces)
- ¾cupchopped walnuts(optional)
For the glaze:
- ½cupconfectioners' sugar
- 2tablespoonsreal maple syrup
Directions:
- Preheat the oven to 350° 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.
Nutrition:
Calories: 740kcal
Fat: 37g
Saturated fat: 18g
Cholesterol: 136mg
Sodium: 346mg
Potassium: 295mg
Carbohydrates: 92g
Fiber: 2g
Sugar: 56g
Protein: 10g
Vitamin A: 19.4%
Vitamin C: 0.6%
Calcium: 13%
Iron: 8.6%
Thank you for sharing! I made this in 2 foil square 9” cake pans and baked at 350 for 30 minutes and they were perfect! 😊
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Followed recipe as written and was very disappointed in the results. Seemed more like a pound cake to us. We thought it needed more streusel inside. Sorry, had high hopes for this recipe but it missed the mark for us.
Hi there — I want to make this cake, but I don’t have a bundt pan (I’ve made it this long without one, and I have no where to store one, so I’m no looking to purchase one). Could I make this in a loaf pan, or a rectangular cake/casserole pan? If so, would i need to adjust the cooking time and/or temperature?
Hi Anna, A 9×13 or casserole pan would be too small, but you could use this recipe to make two 9×5-inch loaves. Hope that helps!
I’ve made this twice now and it is an outstanding cake. Today I made it “upside down” in a bundt pan and it worked beautifully. Incredibly moist with a great crumb, just melted in the mouth. One substitution I made – I didn’t have any sour creme so I used 3/4 cup ricotta and 1/2 cup plain yogurt instead. Worked fantastic. Thank you for this terrific cake! PS I think the cake part would also work nicely without the strusel as a basic yellow cake to bake and decorate etc. Can’t wait to play around with other versions of the cake!
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Fabulous! I was looking for something just like this – I did change up the streusel a bit, split it in half and added some cocoa and granulated sugar to half of it and used that in the swirl, used the original mixture on the top. It was truly amazing – thank you for posting this!
Can i use all purpose flour instead of cake flour?? Would there be a difference in the end product??
Hi Ana, Yes, there will be a difference in the end product. Cake flour produces a lighter, finer texture.
I found this for you Ana, I know anna Olsen has showed her viewer how to make your own cake flour too! I just couldn’t find the link! hope this helps! Good luck! Rosehttp://www.wikihow.com/Make-Cake-Flour
Should I use
Can u use large eggs, instead of extra large if I Can How many sad would I use.
Hi Laura, You can use large eggs. Use 3 as well.
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I was wondering if you can use muffin tins instead if you don’t have a tube pan? And how long in the oven if using the batter to make them into muffins?
Thank you!
Hi TY, I have not tried making this into muffins, but it never hurts to try! You’ll need to reduce the baking time, but I am not sure how long exactly, as I haven’t made them that way.
It is in the oven as we speak………can hardly wait! Made slightly more topping than called for, but really, is there such thing as TOO much streusel?
My mom won an award for this cake, back in 1965. She was 30, had 4 young children and baked this coffee cake for a contest in our local news paper.
She won cook of the month, then “cook of the year”. She was awarded a check for $100.00. I baked 5 of these two years ago and gave one to each of my siblings for Christmas morning. Wrapped pretty with a copy of our mom and her recipe. (the 5th cake went to my aunt, who my mom got the recipe from in the 1st place) This year I am again making them as gifts and sending them all over the United States.
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Hi
Just a question evn thouigh there’s no coffee in the cake why is it called coffee cake.
Regards
Hi there, The term coffee cake is used loosely in the U.S. (not sure if it’s common in other areas) to refer to what is usually a single-layer cake that’s square or ring-shaped with some type of streusel and/or glaze. It got its name because these types of cakes are sometimes eaten for breakfast, served during coffee breaks, or offered to house guests around the coffee table.
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Interesting I always loved coffee cake but I never had it with icing. that’s a amaze final touch.
I’d love to make this today for my father’s birthday cake but I only have a bundt pan. WhileI know it will still be delicious, it might look a bit ridiculous sitting “upside down”. Do you think that it would fit in a springform pan or might it be too big?
Hi Kristina, this definitely is too big for a springform pan. It should still be delicious in a Bundt pan :)
OMG!!! I Just finish making this cake,it’s look soo good.I can’t wait for eat.