Sour Cream Coffee Cake
If you’re looking for an out-of-this-world, above and beyond coffee cake, you’ve come to the right post. This is no Entenmann’s, for sure. I watched Ina Garten make this cake on an episode of Barefoot Contessa well over a year ago. I looked up the recipe online, saved it, and there it sat ever since. I have been dying to make it but the streusel looked so wonderful that I didn’t want to make it and have to omit the cinnamon and walnuts due to my allergies. Now that my food allergies have gone their merry way, I couldn’t wait to bust out my tube pan and whip up this cake. Speaking of tube pans, this was my first time using one, and now I might be addicted. Incidentally, this was also my first time making a coffee cake. I’ve certainly eaten my fair share, but making one was high on my list of things I want to try. I’d still love to try a yeasted coffee cake and see what the significant differences are. If anyone has made one and loved it, please share your recipe!
I don’t recommend making this cake if you are already hungry, because the smell that wafts from the oven is so sinfully delicious that it might make you want to lick the oven door. We’re talking seriously fabulous.
It probably isn’t shocking to hear that the streusel that runs through the middle of this cake and graces the top steals the show. The flavor is absolutely fabulous – not too sweet or dense, and the cinnamon doesn’t overpower as I had suspected it might when I was putting the cake together. The use of cake flour gives a lighter, less-dense texture to the cake and the maple-flavored glaze all add up to an absolutely fabulous accompaniment to a cup of coffee or your favorite tea.
Sour Cream Coffee Cake
- 12 tablespoons unsalted butter at room temperature, (1½ sticks )
- 1½ cups (300 g) granulated sugar
- 3 extra-large eggs at room temperature
- 1½ teaspoons (1.5 teaspoons) pure vanilla extract
- 1¼ cups (287.5 ml) sour cream
- 2½ cups (312.5 g) cake flour, not self-rising
- 2 teaspoons baking powder
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
For the streusel:
- ¼ cup (55 g) light brown sugar, packed
- ½ cup (62.5 g) all-purpose flour
- 1½ teaspoons (1.5 teaspoons) ground cinnamon
- ¼ teaspoon (0.25 teaspoon) salt
- 3 tablespoons cold unsalted butter, cut into pieces
- ¾ cup (87.75 g) chopped walnuts, optional
For the glaze:
- ½ cup (60 g) confectioners' sugar
- 2 tablespoons real maple syrup
- 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.