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Sour Cream Coffee Cake Recipe

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4.1 from 3 reviews

This classic Sour Cream Coffee Cake is a moist, tender cake with a rich sour cream base and a delightfully crunchy cinnamon-walnut streusel topping. Drizzled with a sweet maple glaze, it’s the perfect treat for breakfast, brunch, or an afternoon coffee break. The balance of creamy, sweet, and spiced flavors makes each bite comforting and delicious.

Ingredients

Cake

  • 12 tablespoons unsalted butter at room temperature (1½ sticks)
  • 1½ cups granulated sugar
  • 3 extra-large eggs at room temperature
  • 1½ teaspoons pure vanilla extract
  • 1¼ cups sour cream
  • 2½ cups cake flour (not self-rising)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Streusel

  • ¼ cup light brown sugar (packed)
  • ½ cup all-purpose flour
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon salt
  • 3 tablespoons cold unsalted butter (cut into pieces)
  • ¾ cup chopped walnuts (optional)

Glaze

  • ½ cup confectioners’ sugar
  • 2 tablespoons real maple syrup

Instructions

  1. Prepare the pan and preheat oven: Preheat your oven to 350° F. Grease and flour a 10-inch tube pan thoroughly to ensure the cake doesn’t stick and bakes evenly.
  2. Cream butter and sugar: Using an electric mixer fitted with the paddle attachment, cream together the unsalted butter and granulated sugar for 4 to 5 minutes until the mixture becomes light and fluffy.
  3. Add eggs, vanilla, and sour cream: Add the eggs one at a time, blending well after each addition. Follow with the vanilla extract and sour cream, mixing until just combined.
  4. Mix dry ingredients and combine: In a separate bowl, sift together the cake flour, baking powder, baking soda, and salt. On low speed, gradually add this to the wet batter, mixing just until incorporated. Finish folding the batter with a spatula to ensure even mixing without overworking.
  5. Make the streusel topping: In a medium bowl, combine light brown sugar, all-purpose flour, ground cinnamon, and salt. Add the cold butter pieces and pinch them together with your fingers until the mixture resembles coarse crumbs. Stir in the chopped walnuts if using.
  6. Assemble the cake: Spoon half of the batter into the prepared tube pan and spread it evenly with a knife. Evenly sprinkle half of the streusel mixture over this layer. Spoon the remaining batter over the streusel and spread. Finally, scatter the remaining streusel on top of the batter.
  7. Bake the cake: Place the pan in the preheated oven and bake for 50 to 60 minutes. Check doneness by inserting a cake tester or toothpick in the center; it should come out clean when the cake is fully baked.
  8. Cool the cake: Allow the cake to cool on a wire rack for at least 30 minutes. After cooling, carefully invert the cake onto a serving plate so the streusel topping is facing up.
  9. Prepare the glaze and serve: Whisk together the confectioners’ sugar and real maple syrup in a small bowl. If the glaze is too thick, add a few drops of water to achieve a runny consistency. Drizzle the glaze generously over the cooled cake using a fork or spoon, then slice and serve.

Notes

  • Using room temperature ingredients helps the batter mix better and results in a tender crumb.
  • Be careful not to overmix the batter after adding the dry ingredients to avoid a dense cake.
  • The walnuts in the streusel are optional but add a pleasant crunch and flavor contrast.
  • If you don’t have cake flour, you can make a substitute by replacing 2 tablespoons of cake flour per cup with cornstarch.
  • Allow the cake to cool completely before glazing to prevent the glaze from melting and running excessively.

Find it online: https://marthatasty.com/sour-cream-coffee-cake-recipe/