Sour Cream Coffee Cake

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.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 55

Cooling Time 20

Total Time 1 30

Servings servings

Calories 473kcal

Author Deborah Harroun

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.
12 tablespoons unsalted butter, 1 1/2 cups granulated sugar
Add the eggs, one at a time, scraping down the sides of the mixer after each addition.
3 large eggs
Add the sour cream and the vanilla extract and beat until combined.
1 1/4 cups sour cream, 1 1/2 teaspoons vanilla extract
In another bowl, whisk together the flour, baking powder, baking soda and salt.
2 1/2 cups cake flour*, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon kosher 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.
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
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.
1/2 cup powdered sugar, 2 tablespoons maple syrup, 1-3 teaspoons milk

Notes

*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.

Recipe from Barefoot Contessa Parties!

Nutrition