Sour Cream Coffee Cake
User Reviews
5
Sour Cream Coffee Cake
Description
The Sour Cream Coffee Cake includes a rich batter made with cake flour, butter, sugar, eggs, sour cream, and vanilla extract, ensuring a moist and tender texture. A streusel topping and filling containing brown sugar, cinnamon, chopped pecans, and cold butter provides a textured contrast with its crumbly, nutty sweetness. Baking in a 10-inch tube pan ensures the cake cooks evenly, producing a well-risen and moist center. After baking, a glaze of confectioners' sugar, milk, and salt adds a sweet finishing touch.
Its flavor combines the tang from sour cream with warm cinnamon and nutty pecans, making it a comforting choice for morning or afternoon occasions. The streusel topping also contributes a crunchy element complementing the tender cake.
For variation, the glaze can be made with strong brewed coffee instead of milk to intensify the coffee aspect of the cake. This adds depth without changing the method. The cake is best enjoyed fresh but can be stored to retain moisture over a couple of days.
Ingredients
For the filling and topping
- 1/3 cup light brown sugar packed, or dark brown sugar
- 1/2 cup all-purpose flour
- 1 3/4 teaspoons ground cinnamon
- 3 tablespoons (1 1/2 oz) butter cut into 1/4-inch (6-mm) cubes, cold unsalted
- Large pinch kosher salt
- 1 teaspoon vanilla extract
- 3/4 cup pecans chopped
For the coffee cake
- 2 1/2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 12 tablespoons (6 oz) butter room temperature, unsalted
- 1 2/3 cups granulated sugar
- 4 large egg room temperature
- 1 1/4 cups sour cream
- 2 teaspoons vanilla extract
For the glaze
- 1/2 cup confectioners' sugar
- 3 tablespoons milk
- Small pinch kosher salt
Instructions
Make the streusel filling and topping
- In a small bowl, combine the brown sugar, flour, cinnamon, butter, salt, and vanilla, and mash with a fork until it comes together in a crumble. Stir in the pecans.
Make the sour cream coffee cake
- Crank up the oven to 350°F (177°C). Position a rack in the middle of the oven, and generously butter and flour a 10-inch tube pan or spritz it with nonstick vegetable spray.
- In a large bowl, mix together the flour, baking powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, beat the butter and sugar until fluffy, about 4 minutes. Scrape down the sides of the bowl as needed.
- Add the eggs, 1 at a time, blending just until incorporated after each addition. Add the sour cream and vanilla, and mix just until combined.
- Remove the bowl from the mixer, dump in the flour mixture, and stir it in by hand just until no dry ingredients are visible.
- Spoon half the batter into the prepared pan, smoothing it with a spatula or the back of a spoon. Sprinkle about half the streusel over the batter. Spoon the rest of the batter in the pan, again smoothing it. Sprinkle the cake with the remaining streusel. Bake the cake for 50 to 60 minutes, until a cake tester comes out clean.
- Cool the cake in the pan on a wire rack until room temperature.
- Cover the pan with a plate, invert the pan, and then remove the pan and the removable center core. Place a platter or cake plate against the cake and invert it once more so it's right side up.
Make the glaze and drizzle it all over the coffee cake
- Whisk the confectioners' sugar and milk together. If a thinner consistency is desired, add a little more milk. Drizzle the glaze over the coffee cake using a spoon.
Notes
- Replace the milk in the glaze with strong brewed coffee for a deeper coffee flavor in the topping.
- The cake is baked in a 10-inch tube pan to ensure even cooking and a tender crumb.
- Chilling the batter is not necessary; proceed directly to baking after assembling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12to 14 slices
Amount Per Serving
Calories 519 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 519kcal | 26% |
| Carbohydrates | 64g | 21% |
| Protein | 7g | 14% |
| Fat | 27g | 42% |
| Saturated Fat | 13g | 65% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 114mg | 38% |
| Sodium | 241mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 40g | 80% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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