This year my family decided to do something different than we usually do, and have an Easter brunch instead of dinner. Naturally, I wanted to be in charge of the sweets and decided to make a sour cream coffee cake.
I found a recipe from Ina Garten and knew it would be a winner. I have yet to make an Ina recipe that I didn’t love and this was no exception.
The sour cream coffee cake recipe calls for over a cup of sour cream. While I used full-fat sour cream it would probably turn out fine with low-fat sour cream.
It also calls for cake flour which, if you’re not familiar with it, results in a lighter and fluffier cake with a tender crumb. The cake has a cinnamon sugar and walnut streusel that runs through the middle of the cake. It also ends up as the topping in a tube pan, or the bottom crust if you use bundt pan.
Finally, it is drizzled with a maple icing that adds the perfect sweetness to the cake.
We served it with a fresh fruit salad and sausage breakfast casserole and it made for a perfect Easter brunch. This sour cream coffee cake would also be a great treat to enjoy on a lazy Sunday morning. I think ideally with a hot cup of coffee and the Sunday newspaper.