I love coffee cake. I just do. More than just the perfectly crumb cake with a bountiful streusel topping, the cake signifies relationships. Impromptu gatherings or just meaningful conversations take place around these cakes. Usually accompanied by copious cups of coffee or tea, conversations abound with coffee cakes. And, this cake is a classic – simple to make and yields a bakery-like presentation.
In addition to the decadence of having two layers of streusel, the cake, when cut, is a stunner. The sour cream is a wonderful addition to keep the cake from drying out without making it too heavy.
And, when you’re with good company, the last thing you need is a fussy cake.
Sour Cream Coffee Cake
adapted from Ina Garten
- 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 1 1/4 cups sour cream
- 2 1/2 cups cake flour (not self-rising)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup light brown sugar, packed
- 1 cup all-purpose flour
- 3 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter
- 1 1/2 cup chopped walnuts, optional
- 1/2 cup confectioners’ sugar
- 2 tablespoons real maple syrup
- Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
- 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. Mix in the walnuts, if desired.
- Spoon half the batter into the pan and spread it out with a knife. Sprinkle with half of the 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 and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork.