Sour Cream Coffee Cake
Total Time
1 hr 30 mins
Prep Time
30 mins
Cook Time
1 hr
Rating
4.73 out of 5 stars
(11)
Ingredients
8-10 servings
- 12 tablespoons unsalted butter at room temperature (1½ sticks)
- 1½ cups granulated sugar (300 g)
- 3 extra-large eggs at room temperature
- 1½ teaspoons pure vanilla extract (1.5 teaspoons)
- 1¼ cups sour cream (287.5 ml)
- 2½ cups cake flour, not self-rising (312.5 g)
- 2 teaspoons baking powder
- ½ teaspoon baking soda (0.5 teaspoon)
- ½ teaspoon salt (0.5 teaspoon)
- ¼ cup light brown sugar, packed (55 g)
- ½ cup all-purpose flour (62.5 g)
- 1½ teaspoons ground cinnamon (1.5 teaspoons)
- ¼ teaspoon salt (0.25 teaspoon)
- 3 tablespoons cold unsalted butter, cut into pieces
- ¾ cup chopped walnuts, optional (87.75 g)
- ½ cup confectioners’ sugar (60 g)
- 2 tablespoons real maple syrup
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Preparation
Step 1
Preheat the oven to 350°F. Grease and flour a 10-inch tube pan.
Step 2
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs one at a time, then add the vanilla and sour cream.
Step 3
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.
Step 4
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.
Step 5
Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top.
Step 6
Bake for 50 to 60 minutes, until a cake tester comes out clean.
Step 7
Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate.
Step 8
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.
Step 9
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Chef's notes
For a lighter texture, use cake flour. If unavailable, substitute by measuring 2½ cups of all-purpose flour, removing 5 tablespoons, and replacing it with 5 tablespoons of cornstarch.
Use full-fat sour cream for moistness. Substitute with full-fat plain Greek yogurt or buttermilk if desired.
For a nutty crunch, add walnuts to the streusel or use pecans as a substitute.
Ensure to use real maple syrup for the glaze, not pancake syrup.
Doubling the streusel ingredients will result in a more substantial filling and topping.
