Sour Cream Coffee Cake Recipe

Sour cream coffee cake is a huge family favorite.  My mother always makes this cake for special occasions, as her mother did when she was growing up.  Now I am following the tradition and making it for special brunches, vacations, etc.  Who doesn’t love a cinnamon sugar stripe through their cake with a nice cup of tea on the side?

This cake is so decadent.  The cake is similar to a dense, buttery pound cake {this is the magic of the sour cream} and then the cinnamon ribbon going through the middle makes every bite sweet.  I like to use the Ina Garten recipe below, which adds a maple glaze on top.  The glaze not only makes the cake even more beautiful but adds a subtle hint of maple flavor. 

Sour Cream Coffee Cake Recipe

Recipe from Ina Garten

Preheat oven to 350^o

For the cake:

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 flour

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

Grease and flour a 10-inch tube pan.

Cream the butter and sugar in the bowl of an electric mixer for about 5 minutes, until light and fluffy. Add the eggs into the creamed butter mixture 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 of the 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.

** This cake went so fast I didn't get a chance to take a photo of a slice :)