Cakes & Baking

Sour Cream Coffee Cake Recipe

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  • Cake:
  • 12 t. unsalted butter, softened at room temperature
  • 1 1/2 c. sugar
  • 3 extra-splendid eggs, at room temperature
  • 1 1/2 t. vanilla extract
  • 1 1/4 c. sour cream
  • 2 1/2 c. cake flour (not self-rising)
  • 2 t. baking powder
  • 1/2 t. baking soda
  • 1/2 t. salt
  • For the streusel:
  • 3/4 c. gentle brown sugar, packed
  • 1/2 c. all-reason flour
  • 1 1/2 t. ground cinnamon
  • 1/4 t. kosher salt
  • 3 t. cold unsalted butter, slice into pieces
  • 3/4 c. chopped walnuts (non-mandatory)
  • For the glaze:
  • 1 c. powdered sugar
  • 5 t. genuine maple syrup


  1. Preheat the oven to 350 degrees F. Grease and flour a 10-drag tube pan.
  2. Cream the butter and sugar in the bowl of an electrical mixer fitted with the lumber attachment for 4 to 5 minutes, till gentle. 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 till sincere combined. Stop stirring with a spatula; to make certain the batter is utterly blended.
  3. For the streusel, position the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch along along with your fingers till it forms a tumble aside. Mix in the walnuts, if desired.
  4. Spoon half of the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the leisure of the batter in the pan, spread it out, and scatter the final streusel on top. Bake for 50 to 60 minutes, till a cake tester comes out clear.
  5. Let cool on a wire rack for at the least 30 minutes. Fastidiously transfer the cake, streusel aspect up, onto a serving plate. Dash the confectioners' sugar and maple syrup together, including just a few drops of water if primary, to compose the glaze runny. Drizzle as mighty as you admire over the cake with a fork or spoon.

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