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Sour Cream Coffee Cake

This recipe creates a classic Sour Cream Coffee Cake featuring a rich, moist cake batter layered with a delicious cinnamon-walnut streusel. It's finished with a simple, sweet maple glaze, making it an ideal choice for breakfast, brunch, or a delightful dessert that promises tender texture and warm, comforting flavors.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 4864.4 kcal

Equipment

  • 1 Electric Mixer Fitted with paddle attachment
  • 1 10-inch Tube Pan
  • 2 Mixing Bowls One for batter, one for dry ingredients/streusel
  • 1 Wire Rack For cooling the cake
  • 1 Rubber Spatula For folding and spreading

Ingredients
  

Main

  • 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
  • 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
  • 1/2 cup confectioners' sugar
  • 2 tablespoons real maple syrup

Instructions
 

  • 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 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 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 or spoon.

Notes

1. Ensure all cold ingredients, especially butter and eggs, are at room temperature. This is crucial for proper emulsification, resulting in a smooth, airy batter and a tender crumb. Cold ingredients can cause the batter to curdle.
2. Do not overmix the batter once the flour mixture is added. Mix only until just combined to avoid developing the gluten too much, which can lead to a tough, dry cake. A few lumps are acceptable.
3. For the streusel, use cold butter and work it quickly with your fingertips to create distinct crumbles. If the butter gets too warm, the streusel will become pasty. Toasting the walnuts lightly before adding them will enhance their flavor significantly.
4. Grease and flour the tube pan thoroughly, ensuring every crevice is coated, especially the center tube. This prevents sticking and ensures a clean release of the cake.