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. #sourcreamcoffeecake #easycoffeecakerecipe www.savoryexperiments.com

Sour Cream Coffee Cake

Course: Breakfast
Cuisine: American
Keyword: homemade coffee cake recipe, sour cream coffee cake
Prep Time: 15 minutes
Cook Time: 1 hour
Cooling Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 12
Calories: 469 kcal
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.
Print

Ingredients

Cake Batter:

  • 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

Streusel:

  • 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

Glaze:

  • 1/2 cup powdered sugar
  • 2 tablespoons maple syrup

Instructions

  1. Preheat the oven to 350 degrees. Coat a 10-inch tube pan with cooking spray.
  2. 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.
  3. Add sugar, creaming for an additional 2 minutes.
  4. Add the eggs 1 at a time, then add the vanilla and sour cream.
  5. In a medium mixing bowl, sift together cake flour, baking powder, baking soda, and kosher salt.
  6. Add dry ingredients in 3 increments, only mixing until just combined. Do not over mix.
  7. 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.
  8. 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.
  9. Bake for 50 to 60 minutes, until it passes the toothpick test.
  10. Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate.
  11. 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.
  12. If you've tried this recipe, come back and let us know how it was! 

Recipe Notes

Adapted from Ina Garten and the Food Network

Nutrition Facts
Sour Cream Coffee Cake
Amount Per Serving
Calories 469 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 12g 60%
Cholesterol 104mg 35%
Sodium 282mg 12%
Potassium 176mg 5%
Total Carbohydrates 65g 22%
Sugars 41g
Protein 6g 12%
Vitamin A 13.3%
Vitamin C 0.3%
Calcium 8.6%
Iron 5.1%
* Percent Daily Values are based on a 2000 calorie diet.