Sour Cream Coffee Cake
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5.0
9 reviews
Excellent
Sour Cream Coffee Cake
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This Sour Cream Coffee Cake is the queen of the breakfast cakes! Super soft and moist with a great cinnamon crunch, this is the only coffee cake recipe you’ll need.
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Ingredients
Cake:
- 12 tablespoons unsalted butter at room temperature
- 1 1/2 cups granulated sugar
- 3 large eggs at room temperature
- 1 1/4 cups sour cream
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups Cake Flour*
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Streusel:
- 3/4 cup packed light brown sugar
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon kosher salt
- 3 tablespoons unsalted butter cut into small pieces
Glaze:
- 1/2 cup powdered sugar
- 2 tablespoons maple syrup
- 1-3 teaspoons milk if needed
Instructions
- Preheat the oven to 350ºF. Grease and flour a 10-inch tube pan.**
- In the bowl of a stand mixer (or in a bowl with a hand mixer), cream the butter and the sugar together until lighter in color, 4 to 5 minutes.
- Add the eggs, one at a time, scraping down the sides of the mixer after each addition.
- Add the sour cream and the vanilla extract and beat until combined.
- In another bowl, whisk together the flour, baking powder, baking soda and salt.
- With the mixer on low, add the flour mixture and mix just until combined. Stir with a spatula to make sure all of the batter is stirred together.
- In another bowl, make the streusel. Combine the brown sugar, flour, cinnamon and salt in a bowl. Add the butter, and with a pastry cutter or a fork, cut the butter into the mixture to form a crumble.
- Spoon half of the batter into the prepared tube pan. Use a knife or an offset spatula to even out the batter.
- Sprinkle half of the streusel mixture over the top of the batter.
- Carefully drop the remaining batter over the top of the streusel and gently spread with the knife or offset spatula into an even layer. Sprinkle the remaining streusel over the top.
- Bake in the preheated oven for 45-55 minutes, or until a tester comes out clean.
- Let the cake cool in the pan for about 20 minutes, then remove the cake to a serving platter, streusel side up.
- In a small bowl, whisk together the powdered sugar and maple syrup. If you want a thinner icing, add a little bit of milk. Drizzle over the cake with a spoon or a fork.
Notes
- *I have made this coffee cake with all-purpose flour and it works.
- *I have made this coffee cake with all-purpose flour and it works.
- **You can also use a bundt pan, but you’ll want to do three layers of the batter and two layers of the streusel so that the streusel doesn’t end on the top (which becomes the bottom). You can also bake this in a 9x13 pan.
- **You can also use a bundt pan, but you’ll want to do three layers of the batter and two layers of the streusel so that the streusel doesn’t end on the top (which becomes the bottom). You can also bake this in a 9x13 pan.
- Recipe from Barefoot Contessa Parties!
- Recipe from Barefoot Contessa Parties!
Nutrition Information
Show Details
Serving
1slice
Calories
473kcal
(24%)
Carbohydrates
69g
(23%)
Protein
4g
(8%)
Fat
21g
(32%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
0g
Trans Fat
0g
Cholesterol
93mg
(31%)
Sodium
214mg
(9%)
Fiber
0g
(0%)
Sugar
46g
(92%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 473 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 473kcal | 24% |
| Carbohydrates | 69g | 23% |
| Protein | 4g | 8% |
| Fat | 21g | 32% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 93mg | 31% |
| Sodium | 214mg | 9% |
| Fiber | 0g | 0% |
| Sugar | 46g | 92% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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