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.
For the cake:
- 12 tbsp 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 tsp pure 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 kosher salt
For the streusel:
- 1/4 cup light brown sugar
- 1/2 cup all-purpose flour
- 1 1/2 tsp ground cinnamon
- 1/4 tsp kosher salt
- 3 tbsp cold unsalted butter cut into pieces
- 3/4 cup chopped walnuts rinsed
For the glaze:
- 1/2 cup confectioners' sugar
- 2 tbsp real maple syrup
- 1-2 tbsp milk
- Preheat oven to 350 F. If not using a non-stick bundt/tube pan, grease and flour the pan.
- In medium bowl, sift together the cake flour, baking powder, baking soda, and salt.
- In large bowl, cream the butter and sugar with an electric mixer until light and creamy, about 4-5 minutes.
- Add eggs, one at a time, followed by the vanilla and sour cream.
- With mixer on low, add the flour mixture to the batter until just combined.
- To make the streusel, place all ingredients except the walnuts in a small bowl and pinch with your fingers until it forms a crumble.
- Mix in the walnuts.
- To assemble the cake, spoon half of the batter into the pan and even out with a spatula or knife.
- Sprinkle 3/4 cup streusel, then spoon the rest of the batter into the pan.
- Spread it evenly and top with the remaining streusel. If you make this in a bundt pan, this streusel layer will be on the bottom, but if you make it in a tube pan, it will be on the top.
- It didn't really matter to me, but if you want the streusel-topped look, make it in a tube pan.
- Bake for 50-60 minutes. I took mine out at 50 and it was perfectly done.
- Let the cake cool for at least 30 minutes, then carefully flip the cake out onto a serving plate.
- Whisk together the confectioners' sugar and maple syrup and add desired amount of milk to make the glaze thinner.
- Drizzle glaze over the cake with a spoon. Serve and enjoy!