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.
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
- 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
Rhonda
Do you have to use cake flour?
Mary Neumann
Hi Rhonda,
Yes, but you can make your own cake flour – check out this substitution guide: https://www.southernliving.com/food/kitchen-assistant/cake-flour-vs-all-purpose-flour
Here is another great one to bookmark, Ingredient Substitution Guide: https://www.foodnetwork.com/recipes/ingredient-substitution-guide
Susan
Does this cake freeze?
Mary Neumann
Yes – Here’s a great resource on how to freeze coffee cake, Susan: https://www.thebakerchick.com/can-you-freeze-coffee-cake/
Emma
Does this work just fine in a bundt pan vs a tube pan?
Mary Neumann
A tube pan works best with this coffee cake recipe, Emma. Here is a great resource: https://www.southernliving.com/food/kitchen-assistant/tube-pan-vs-bundt-pan
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.
Susan
I’ve made one similar to this for over 30 years. After the tube is removed from the outer part I use a knife to loosen it from the bottom of pan, then I take a piece of foil and cut a cross in the center and slide it down the tube then while my hand is holding the foil down (tube between my fingers) I flip it over and lift it out of the cake while my hand is supporting the cake with my other hand.
Julie @ Back To My Southern Roots
This looks so good! I would love a piece!
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!
Toni Hartley
How much orange juice did you add to the cake batter?
Carlee
I'm sold! I want a piece of this, a giant mug of coffee and that roaring fire ASAP!