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Sour Cream Coffee Cake

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Today’s tried and true is another fantastic recipe from Ina Garten – Sour Cream Coffee Cake! 

Ina Garten’s Sour Cream Coffee Cake – Impress family and friends with this easy to make, super moist, absolutely delicious coffee cake! Filled with streusel in the middle of the cake and on top, then finished with a maple glaze drizzle…it’s coffee cake perfection. 


This is another recipe my sister and I made during my visit to see her in Alaska. This is her go-to coffee cake recipe, perfect for those cold Alaskan winter mornings. There is nothing better than a slice of this cake, a good cup of coffee, sitting next to a roaring fire catching up with my sister.

The sour cream in the cake is what makes it super moist.

This cake is best served with your favorite cup of Joe or tea.

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SOUR CREAM COFFEE CAKE - Ina Garten's Tried & True Recipe
PLEASE NOTE: When I share a tried & true recipe, I always credit the source and often will send you to the site for the directions. All you need to do is click on “Print Recipe” below and it will take you to the full recipe. One extra step for an awesome recipe, that’s it! It’s important to me to share the love and send you to the original source.

 

Ina’s Sour Cream Coffee Cake



Ingredients
Cake
  • 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 cup 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


For the Streusel

  • 1/4 cup light brown sugar, packed
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoons kosher salt
  • 3 tablespoons cold unsalted butter, cut into pieces
  • 3/4 cup chopped walnuts, optional


For the maple glaze

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


Directions

For the directions to this wonderful Ina recipe, please head to the Food Network. While you are there, be sure to read the great reviews (5 star rating with over 400 reviews). 

*This is not a sponsored post, I have no affiliation with the Food Network or Ina Garten, I am just a fan.
Thanks for stopping by!
Cheers!

 

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Comments

  1. Susan

    I made this recipe this weekend. What is the secret to getting the cake out of a tube pan? When I turned the cake out, it fell apart in pieces. I’ve never had trouble with a bundt cake, but I don’t make too many cakes in a tube pan. The cake was still good, as I love Ina’s recipes, but very disappointing.

    Reply

  3. Salukilady

    I make this coffee cake at least once a month, but add orange zest, orange juice, and cardamom, to the batter; subbed pecans for the walnuts; and make an orange glaze instead of maple. My husband practically drools when it's coffee cake time!

    Reply

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