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A slice of marbled bundt cake with glaze sits on a white plate with a fork, in front of the full cake on a stand. The scene includes a yellow patterned napkin and utensils on a light blue tablecloth.
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Sour Cream Coffee Cake

This is the BEST coffee cake to enjoy for breakfast, brunch, or dessert!
Prep Time15 minutes
Cook Time1 hour
Cool Time1 hour
Total Time2 hours 15 minutes
Course: Breakfast
Cuisine: American
Keyword: Cinnamon, Coffee Cake, Sour cream
Servings: 12
Author: Nicole

Equipment

  • 1 10-inch tube pan

Ingredients

For the Coffee Cake

  • 12 tablespoons (6 ounces) unsalted butter at room temperature
  • 1 ½ cups granulated sugar
  • 3 extra-large eggs at room temperature
  • 1 ½ teaspoons pure vanilla extract
  • 1 ¼ cups sour cream, light or full fat
  • 2 ½ cups cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon Kosher salt

For The Streusel

  • ½ cup packed light brown sugar
  • 1 cup unbleached all-purpose flour
  • 1 tablespoon ground cinnamon
  • ½ teaspoon Kosher salt
  • 6 tablespoons (3 ounces) unsalted butter, cold and cut into pieces
  • ¾ cup chopped walnuts optional

For the Glaze

  • ½ cup confectioners' sugar
  • 2 tablespoons real maple syrup

Instructions

For the Coffee Cake

  • Preheat the oven to 350ºF. Grease and flour a 10-inch tube pan; set aside
  • In a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3-5 minutes. Add the eggs one 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 to the batter just until combined. Finish stirring with a spatula to ensure that the batter is completely mixed.

For the Streusel

  • Place the brown sugar, flour, cinnamon, salt, and butter in a medium bowl. Using your fingers or a pastry cutter, combine the mixture until it forms a crumble. Mix in the walnuts if using.
  • Spoon half of the batter into the prepared pan and spread it out evenly. Sprinkle ¾ cup of the streusel over the batter. Spoon the rest of the batter into the pan, spreading it out evenly. Sprinkle the remaining streusel on top. Bake for 50-60 minutes or until a cake tester comes out clean.
  • Let the cake cool on a wire rack for at least 30 minutes. Carefully invert the cake onto a plate. Place a serving platter over the bottom of the cake and flip so that the cake is streusel-side up. Allow the cake to cool for another 30 minutes.

For the Glaze

  • In a small bowl, whisk together the confectioners' sugar and maple syrup. Drizzle the glaze over the cake. Enjoy!

Nutrition

Calories: 556kcal | Carbohydrates: 71g | Protein: 7g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 340mg | Potassium: 144mg | Fiber: 2g | Sugar: 42g | Vitamin A: 738IU | Vitamin C: 0.3mg | Calcium: 106mg | Iron: 1mg
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