Sweet buttery, cinnamony walnut goodness wrapped in a Sour Cream Coffee Cake – perfect with a cup of tea or coffee and good conversation! Another winning recipe from Ina Garten!
I am not a coffee drinker. In fact, I can’t the stuff. It’s bitter and makes me gag and I have no idea why it’s so popular, except for the caffeine effect! It’s only drinkable if I add a whole lotta milk and a whole lotta sugar to balance that bitterness.
I am a tea drinker, hot tea not iced. I equally detest iced tea as much as I hate coffee! So yeah, I guess I’m a little picky when it comes to my warm beverages. If I had my way, I’d change the title of this from sour cream coffee cake to sour cream tea cake!
What is a coffee cake?
Basically, a coffee cake is a sweet cake that you enjoy with your cup of coffee. It usually has a streusel topping of some sort, you know, nuts and cinnamon and brown sugar.
I am all over that streusel topping, ya’ll.
This sour cream coffee cake recipe is from Ina Garten. It is pretty fool proof and tastes incredible. And inside the cake you have that delicious brown sugar-walnut streusel nestled inside.
Do I bake this coffee cake in a bundt pan or tube pan?
I didn’t realize that these are two different pans and you had to layer the streusel and batter in differently, depending on which pan you use.
You see, with a bundt pan, the top of your cake is at the bottom of the pan. With a tube pan, the top of your cake is at the top of your pan.
So, I used a bundt pan, layered the batter in first, then streusel, then batter and then streusel again. I thought it was weird, but I did it anyway, because remember, I am the distracted cook. Yeah, I was rushing and wasn’t paying attention.
And when I flipped the bundt over, some of the streusel fell off. When we cut into the cake, because of the crumbly bottom, the cake didn’t slice so well. But, despite these funny technical difficulties, the cake was a big, delicious hit.
Why bake with sour cream
This Ina Garten coffee cake is super moist. But if you are not a big baker, you are probably wondering why this cake is baked with sour cream.
Maybe you are familiar with baking with buttermilk, like buttermilk pancakes, buttermilk biscuits and buttermilk cake? Sour cream, like buttermilk, is acidic – and so is yogurt.
The acid in both buttermilk and sour cream helps the leavening and create a light and fluffy dessert. I bake with both sour cream and yogurt and have interchanged them in recipes. So if you have yogurt and no sour cream, feel free to sub it in for this cake.
- 15 TBS unsalted butter, softened
- 1 1/2 cup granulated sugar
- 3 extra large eggs
- 1 1/2 tsp vanilla extract
- 1 1/4 cup sour cream
- 2 1/2 cup cake flour (not self-rising)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1/2 cup all purpose flour
- 1 1/2 tsp ground cinnamon
- 1/4 cup light brown sugar, packed
- 3/4 cup chopped walnuts
- 1/2 cup powdered sugar
- 2 TBS maple syrup
- Preheat oven to 350ºF.
- Apply non-stick spray to a 10-inch bundt pan or a 10-inch tube pan and set aside.
- Using a paddle attachment on your stand mixer, cream 12 TBS butter and granulated sugar until light and fluffy.
- Mix in eggs.
- Mix in vanilla and sour cream.
- In a separate bowl, whisk cake flour, baking powder, baking soda and 1/2 tsp salt.
- With the mixer on low, add the flour mixture to the batter until just combined.
- Finish stirring with a spatula to be sure the batter is completely mixed. Do not over mix the batter once the flour has been added. The result could be a dry cake.
- To make the streusel, add all purpose flour, cinnamon, 1/4 tsp salt, 3 TBS butter and brown sugar in a bowl.
- Pinch together with your fingers until it forms a crumble.
- Stir in walnuts.
- If using a tube pan, spoon half the batter into the prepared pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top.
- If using a bundt pan, sprinkle 3/4 cup streusel into the pan. Then, spoon half the batter into the pan and spread it out with a knife. Sprinkle with remaining streusel. Spoon the rest of the batter in the pan and spread it out.
- Bake for 50 to 60 minutes, or until a skewer inserted in the center comes out clean.
- Remove to a cooling rack to cool for 30 minutes.
- Carefully transfer the cake, streusel side up, onto a serving plate.
- To make the glaze, together powdered sugar and maple syrup until smooth.
- If glaze is too thick, add a little water sparingly.
- Drizzle the glaze over the cake, allowing it to drip down the sides.
Serve with brunch or for with your afternoon tea.
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Amount Per Serving: Calories: 504 Total Fat: 25g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 99mg Sodium: 309mg Carbohydrates: 65g Net Carbohydrates: 0g Fiber: 1g Sugar: 36g Sugar Alcohols: 0g Protein: 6g