Sour Cream Coffee Cake

As seen on

brown eyed baker

Total Time

1 hr 30 mins

Prep Time

30 mins

Cook Time

1 hr

Rating

(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

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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.

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.

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Skill Level

other

Sour Cream Coffee Cake

Ingredients

Preparation

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Step 2

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Step 8

Chef’s notes

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