Name: Ina Garten’s Sour Cream Coffee Cake
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 8 to 10 servings
Ingredients: 12 Tbsp (1 1/2 sticks) unsalted butter, at room temperature; 1 ½ cups granulated sugar; 3 extra-large eggs, at room temperature; 1 ½ tsp pure vanilla extract; 1 ¼ cups sour cream; 2 ½ cups cake flour (not self-rising); 2 tsp baking powder; ½ tsp baking soda; ½ tsp kosher salt; ¼ cup light brown sugar, packed; ½ cup all-purpose flour; 1 ½ tsp ground cinnamon; ¼ tsp kosher salt; 3 Tbsp cold unsalted butter, cut into pieces; ¾ cup walnuts, chopped; ½ cup confectioners' sugar; 2 Tbsp real maple syrup

Flat lay of a sour cream coffee cake on a marble slab

Prep Time

10 min

Cook Time

Yields

8 to 10 servings

Ina Garten’s sour cream coffee cake is a delightful favourite for entertaining. Whether served with coffee and tea during midday or as a final sweet bite to end a meal, it will satisfy your sweet cravings.

ingredients

Cake

Tbsp (1 1/2 sticks) unsalted butter, at room temperature

1 ½

cups granulated sugar

extra-large eggs, at room temperature

1 ½

tsp pure vanilla extract

1 ¼

cups sour cream

2 ½

cups cake flour (not self-rising)

tsp baking powder

tsp baking soda

tsp kosher salt

Streusel

cup light brown sugar, packed

cup all-purpose flour

1 ½

tsp ground cinnamon

tsp kosher salt

Tbsp cold unsalted butter, cut into pieces

cup walnuts, chopped

Glaze

cup confectioners' sugar

Tbsp real maple syrup

Ingredient Substitution Guide

directions

Step 1

Preheat the oven to 350ºF. Grease and flour a 10-inch tube pan.

Step 2

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and 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.

Step 3

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.

Step 4

Spoon half the batter into the 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. Bake for 50 to 60 minutes, until a cake tester comes out clean.

Step 5

Let cool on a wire rack for at least 30 minutes.

Step 6

Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners’ sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

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