Meet my favorite coffee cake of all time. It’s moist, buttery and fullllll of cinnamon sugar streusel…pretty much everything a coffee cake should be. It’s the kind of cake that is perfectly acceptable to eat any time of day and one that you won’t stop snacking on as long as it’s in sight. While I have attempted many coffee cake recipes in search of the perfect one, I unfortunately can’t take credit for this one. This is an Ina Garten creation, so it should come as no surprise that I have declared it my favorite.
I made this for a school breakfast a few months ago and I am asked to make it again on an almost weekly basis because it is THAT good. At least the fact that I can give most of it away means I can make coffee cake more often. I am not normally a fan of baking/cooking with sour cream because I can often taste it in the finished product, but in this case it ensures a super moist cake and you won’t even know that it’s there. I have tried this recipe with both cake flour and all-purpose flour and the cake flour is definitely the way to go. The low protein content in cake flour really does create a light and airy cake. If cake flour is not something that you keep in your pantry, there is an easy trick that can save you from running to the store. For every cup of cake flour needed, simply measure a cup of all-purpose flour and remove two tablespoons, replacing them with two tablespoons of cornstarch. Sift the cornstarch and flour together and you have instant cake flour!
I can’t forget to mention the maple glaze. If you don’t have maple syrup, you could use water, but how could you ever pass up maple glaze? You can have fun drizzling it over the cake, then taste a little, drizzle some more, taste…and so on. Pouring glaze over a cake may be one of my favorite baking activities. Make some creative drizzly patterns, or just dump the whole bowl all at once. Either way, the glaze hardens and adds that perfect slight crunch to every bite.
Sour Cream Coffee Cake
1 1/2 sticks (12 Tbsp.) unsalted butter, room temperature
1 1/2 cups granulated sugar
1 1/2 tsp. vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
For the streusel
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 tsp. ground cinnamon
1/4 tsp. salt
3 Tbsp. cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional
For the glaze
1/2 cup confectioner’s sugar
2 Tbsp. maple syrup
Preheat oven to 350 degrees F. Grease a 10-inch bundt or tube pan.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar for 4-5 minutes. Add the eggs one at a time and 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. Mix until just combined.
For the streusel, combine all of the streusel ingredients in a small bowl and pinch together with your fingers until it comes together.
Spread half of the cake batter into the prepared pan and smooth it with a knife. Sprinkle with 3/4 cup streusel. Pour the rest of the batter into the pan and spread it out with a knife. Sprinkle the remaining streusel on top. Bake for 40-50 minutes*, until a toothpick comes out clean. Let cool in the pan for at least 30 minutes. Flip the pan over onto a plate and carefully remove the cake. Once the cake is cool, whisk together the confectioner’s sugar and maple syrup and drizzle the glaze over the cake. I recommend cutting the cake just before serving to ensure it stays as moist as possible.
*note– I decreased the baking time slightly from the original recipe, which calls for 50-60 minutes. I find that my cake is always done around 40 minutes, but know that you will just have to check the cake with a toothpick towards the end to determine when it is done.