Sour Cream Coffeecake
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Sour Cream Coffeecake
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The history of sour cream coffee cake and a traditional recipe for this beloved coffee-time treat from food historian Gil Marks.
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Ingredients
Streusel Ingredients
- 1 cup granulated sugar or packed light brown sugar, or ½ cup each (7 ounces/200 grams)
- 1 cup all-purpose flour (4.25 ounces/120 grams)
- 2 teaspoons ground cinnamon
- 1/8 teaspoon salt
- 1/2 - 1 teaspoon ground nutmeg or cloves (optional)
- 1/2 cup unsalted butter, melted (65 to 67°F) (1 stick/4 ounces/120 grams)
- 1/2 - 1 cup coarsely chopped pecans, walnuts, grated coconut, or chocolate chips, or any combination (optional)
Batter Ingredients
- 2 cups all-purpose flour, or 1 2/3 cups sifted cake flour and ½ cup all-purpose flour, sifted (8.5 ounces/245 grams)
- 1 teaspoon double-acting baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened (65 to 67°F) (1 stick/4 ounces/115 grams)
- 1 cup granulated sugar, or ½ cup granulated sugar and ½ cup packed light brown sugar (7 ounces/200 grams)
- 3 large eggs (scant 2/3 cup/5.25 ounces/150 grams)
- 1 cup sour cream (8.5 ounces/245 grams)
- 1 1/2 teaspoons vanilla extract, 1 teaspoon lemon extract, or 1 teaspoon orange extract (or 1 teaspoon vanilla and ½ teaspoon almond extract)
- 1 teaspoon finely grated lemon or orange zest (optional)
Glaze Ingredients (optional)
- 1 cup confectioners' sugar (4 ounces/115 grams)
- 1/2 teaspoon vanilla or almond extract
- 2 tablespoons milk, water, maple syrup, or strong brewed coffee
Instructions
To make the streusel
- In a medium bowl, combine the sugar, flour, cinnamon, salt, and, if using, nutmeg. Stir in the butter to resemble coarse crumbs. If using, add the nuts.
To make the batter
- Preheat the oven to 350°F (325°F for a convection oven or if using a glass pan). Grease one 9-inch (9 cups) Bundt or tube pan, 9-inch square pan, 10- by 8-inch baking pan, or 9-inch springform pan.Combine the flour, baking powder, baking soda, and salt in a mixing bowl.
- In a separate large bowl, beat the butter on low speed until smooth, about 2 minutes.
- Increase the speed to medium, gradually add the sugar, and beat until light and fluffy, about 4 minutes.
- Beat in the eggs, one at a time.
- Blend in the sour cream, vanilla, and, if using, zest.
- Stir in the flour mixture.
- Spread a little more than half of the batter in the prepared pan.
- Sprinkle with half of the streusel.
- Carefully cover streusel with the remaining batter.
- Top with the remaining streusel and bake until the cake is golden and a tester inserted in the center comes out clean, 50 to 60 minutes for a Bundt pan; 30 to 40 minutes for a 9-inch square pan; or 45 to 55 minutes for a springform pan; increase baking times slightly if using a fruit or cheese filling.
- Set on a wire rack and let cool in the pan for at least 20 minutes, then remove the cake to a wire rack and let cool completely. The cake tastes even better when allowed to mellow overnight. Wrap the cooled cake in plastic and store at room temperature for up to 4 days or in the freezer for up to 2 months.
To make the optional glaze
- Combine all the glaze ingredients, gradually stirring in enough liquid until smooth and of pouring consistency.
- Drizzle over the cake and let stand until set. THK Note: we put the icing into a resealable bag, snipped off a corner with scissors, and drizzled a crosshatch pattern on the top of the cake.
Notes
- You will also need: One 9-inch (9 cups) Bundt or tube pan, 9-inch square pan, 10- by 8-inch baking pan, or 9-inch springform pan, mixing bowls, hand mixer
- VARIATIONS
- VARIATIONS
- Sour Cream Cupcakes: Divide the batter and streusel between 12 (2½-inch) cupcake tins lined with paper liners and bake at 400°F for 18 to 22 minutes.
- Sour Cream Cupcakes: Divide the batter and streusel between 12 (2½-inch) cupcake tins lined with paper liners and bake at 400°F for 18 to 22 minutes.
- Cheese-Topped Coffeecake: Combine 1 cup (8 ounces/225 grams) softened cream cheese, ¼ cup granulated sugar, 1 large egg, and 1 teaspoon vanilla extract. In step 4, after adding the remaining batter but before covering the top layer with streusel, drop spoonfuls of the cream cheese mixture over the batter, leaving a 1-inch border on all sides.
- Cheese-Topped Coffeecake: Combine 1 cup (8 ounces/225 grams) softened cream cheese, ¼ cup granulated sugar, 1 large egg, and 1 teaspoon vanilla extract. In step 4, after adding the remaining batter but before covering the top layer with streusel, drop spoonfuls of the cream cheese mixture over the batter, leaving a 1-inch border on all sides.
- Chocolate Swirl Coffeecake: In the streusel, substitute 3 tablespoons unsweetened cocoa powder for the flour and use the 1 cup nuts.
- Chocolate Swirl Coffeecake: In the streusel, substitute 3 tablespoons unsweetened cocoa powder for the flour and use the 1 cup nuts.
- Fruit-Filled Coffeecake: After adding the middle layer of streusel, top with 1 to 1½ cups fruit or any combination, i.e. peeled, cored, and chopped cooking apples; peeled, pitted, and sliced peaches; pitted sour cherries (or canned cherry pie filling); or blackberries, blueberries, chopped cranberries, or raspberries.
- Fruit-Filled Coffeecake: After adding the middle layer of streusel, top with 1 to 1½ cups fruit or any combination, i.e. peeled, cored, and chopped cooking apples; peeled, pitted, and sliced peaches; pitted sour cherries (or canned cherry pie filling); or blackberries, blueberries, chopped cranberries, or raspberries.
Nutrition Information
Show Details
Calories
477kcal
(24%)
Carbohydrates
68g
(23%)
Protein
5g
(10%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Cholesterol
97mg
(32%)
Sodium
263mg
(11%)
Potassium
123mg
(4%)
Fiber
1g
(4%)
Sugar
43g
(86%)
Vitamin A
660IU
(13%)
Vitamin C
0.4mg
(0%)
Calcium
63mg
(6%)
Iron
1.8mg
(10%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 477 kcal
% Daily Value*
| Calories | 477kcal | 24% |
| Carbohydrates | 68g | 23% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 97mg | 32% |
| Sodium | 263mg | 11% |
| Potassium | 123mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 43g | 86% |
| Vitamin A | 660IU | 13% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 63mg | 6% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
5.0
3 reviews
Excellent
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