Every home cook needs a solid coffee cake recipe. A sour cream coffee cake will be moist and tender without being too sweet, allowing the streusel topping to shine.
Sour Cream Coffee Cake is an easy coffee cake recipe with a streusel ribbon and crumb topping. Super moist without being overly sweet. Perfect for brunch or dessert.
This recipe is adapted from Ina Garten’s Sour Cream Coffee Cake recipe. even though I typically develop my own recipes, baking is more of a science than artistry and therefore I like to start with a basic blueprint and work from there.
[clear-line]Only this easy coffee cake recipe was pretty good from the start and you shouldn’t fix it if it isn’t broken, right? So I only made minor changes, but I do have a few suggestions for making the best coffee cake that can be applied to any coffee cake recipe.
Tips for making the best coffee cake:
- Beat butter well for at last 4-5 minutes until pale and fluffy. It will make the batter easier to work with and smoother.
- Use cake flour instead of all-purpose flour. Cake flour results in a more tender crumb. Double check you are using regular cake flour and not self-rising.
- For streusel, grate cold butter instead of cubing it. Smaller pieces are easier to mix with flour and sugar.
- Do not over mix. I feel like this is the number one mistake for bread and cake. Only mix until dry ingredients are combined. Overmixing will results in tough and dry cakes. No one wants that!
- Soft butter in the morning can also be tricky, check out my tips on how to soften butter fast.
Specific to this sour cream coffee cake, make sure you use a real maple syrup. Many of the syrups on the market are just maple flavored. Real maple syrup is much thicker, has better flavor and will also be more expensive, but it is worth it!
Coffee cakes are great for holidays and when you have guests visiting. You can also make it ahead of time, like the night before.
Make sure you scroll all the way down to check out ……..
Tools for making Sour Cream Coffee Cake:
Tube Pan – sometimes known as an angel food cake pan, you can use it for any recipe that calls for a bundt pan.
Stand Mixer– I lived for years without one and I can tell you with 100% confidence that life with one is easier and it is worth the investment.
Sifter– Sifting makes all of your baked goods smooth and fluffy. No more lumps! I prefer a hand crank so I can switch directions and get more sifted through faster.
- 12 tablespoons unsalted butter , room temperature
- 1 1/2 cups sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups sour cream
- 2 1/2 cups cake flour (not self-rising)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup light brown sugar
- 1/2 cup flour
- 2 teaspoons ground cinnamon
- 1/4 teaspoon kosher salt
- 3 tablespoons cold unsalted butter , grated
- 1/2 cup powdered sugar
- 2 tablespoons maple syrup
Preheat the oven to 350 degrees. Coat a 10-inch tube pan with cooking spray.
In a large mixing bowl with an electric mixer or in a stand mixer fitted with the paddle attachment, cream the butter alone for 3-4 minutes until light and pale.
Add sugar, creaming for an additional 2 minutes.
Add the eggs 1 at a time, then add the vanilla and sour cream.
In a medium mixing bowl, sift together cake flour, baking powder, baking soda, and kosher salt.
Add dry ingredients in 3 increments, only mixing until just combined. Do not over mix.
For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl. Mash with a fork to combine. Set in refrigerator until ready to use.
Pour half the batter into the prepared tube pan, tapping to evenly distribute. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spreading it out to cover the middle streusel layer. Top with remaining streusel.
Bake for 50 to 60 minutes, until it passes the toothpick test.
Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate.
Whisk powdered sugar and maple syrup together, adding a few drops of water or milk if necessary, to make the glaze runny. Drizzle over cake before serving.
Adapted from Ina Garten and the Food Network.
I am excited to be a part of a group of bloggers that love to celebrate, what? FOOD!!! We’ll be gathering the best blogger recipes around for popular food holidays and sharing them with you. This month we are celebrating Coffee Cake Day (Saturday April 7th.) Here are some fabulous variations on delicious coffee cake recipes with the links below!
But before you check them out, I need your help settling an argument, STREUSEL OR NO STREUSEL? Tell me in the comments!
- Chocolate Chip Sour Cream Coffee Cake – Ashlee Marie
- Coconut Chocolate Chip Coffee Cake – Creations by Kara
- Lemon Rhubarb Coffee Cake – Crumb
- Coffee Cake Muffins – Pretty Providence
- Lemon Cream Cheese Coffee Cake – The Baker Upstairs
- Easy Carrot Coffee Cake – An Italian in my Kitchen
- Peach Coffee Cake – Real Mom Kitchen
- Coffee Cake Muffins (Vegan) – Namely Marly
- Slow Cooker Coffee Cake – 365 Days of Slow Cooking + Pressure Cooking
- Cinnamon Coffee Cake Muffins – My Mommy Style
- Mason Jar Pecan Streusel Coffee Cake – Premeditated Leftovers
- Grandma’s Cinnamon Coffee Cake – Simply Stacie
- Apple Coffee Cake with Streusel Topping – Supergolden Bakes
And the list goes on….
- Traditional Coffee Cake
- Blueberry Coffee Cake
- Easy Monkey Bread Coffee Cake
- Caramel Apple Monkey Bread Coffee Cake
- Eggnog Crumble Coffee Cake
- Hot Chocolate Coffee Rum Cake
- Kahlua Coffee Poke Cake
- Carrot Coffee Cake Muffins
- Cream Cheese Almond Coffee Cake
- Cinnamon Pumpkin Coffee Cake
- Blueberry Lemon Coffee Cake
- Buttermilk Coffee Cake