World’s Tastiest Sour Cream Coffee Cake

I didn’t invent this recipe, but it’s so good I just had to pass it on.  I was completely out of milk (umm, isn’t it amazing how much milk you can go through when you have kids??) so I was searching for a sour cream option when I came upon this. I think it’s the simple maple glaze that I just love (and which I will now put on everything).

 Get the full Sour Cream Coffee Cake recipe after the jump…

Sour Cream Coffee Cake

Adapted from Ina Garten

12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

For the streusel:
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional

For the glaze:
1 cup confectioners’ sugar
4 tablespoons real maple syrup
2 Tablespoons Hot water

Preheat the oven to 350 degrees F. Grease and flour a 10-inch bundt.

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 1 at a time, then add the vanilla and sour cream. 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.

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.

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. Bake for 50 to 60 minutes, until a cake tester comes out clean.

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners’ sugar, maple syrup, and water together to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.






question: do you taste the sour cream??

i really hate the scent taste texture and if it made a noise the noise too..

Cait L

This is absolutely my go-to cake now! It’s so easy to make (and maybe a little too easy to eat)! Everyone was making pies at the holidays but I made one of these at both Thanksgiving and Christmas and there wasn’t a crumb left either night. Great flavor and super moist 🙂


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