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: 469kcal
Author: Jessica Formicola
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 Recipe

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

  • 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.
  • If you've tried this recipe, come back and let us know how it was! 

Notes

Nutrition

Calories: 469kcal | Carbohydrates: 65g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 104mg | Sodium: 282mg | Potassium: 176mg | Sugar: 41g | Vitamin A: 665IU | Vitamin C: 0.2mg | Calcium: 86mg | Iron: 0.9mg