Favorite Sour Cream Coffeecake Recipe

10 mins
60 mins

Ingredients

For the 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 cups 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
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For the streusel:
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional
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For the glaze:
1/2 cup confectioners' sugar
2 tablespoons real maple syrup

Preparation

Step 1

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

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.

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.

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.

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

Wow. I had to make this recipe. Not disappointed. I just pulled them out of the oven. The smell is fantastic. Very light texture. Not too sweet. It is a keeper. I used 1/2 cup of cinnamon sugar (cinnamon amount to to your taste), and 1/2 cup of golden brown sugar ( packed). I made mini loaves of 8 but can make 12 smaller loaves next time. Beautiful. I followed the recipe as written except for the sugar.

Made this for breakfast this morning and the guys loved it! Especially that it wasn't sooo sweet. I too substituted brown sugar for the 1/2 of the white sugar.

Quite an easy recipe. Per the most recent reviews, I took the suggestion to use dark brown sugar instead of granulated, since I'm a high altitude baker AND it's winter! I also threw an extra teaspoon of cinnamon in the dough, and used vanilla yogurt. Since I put it in the fridge overnight, and was too impatient to wait for it to come to room temp, it took a bit longer to bake. The sugar mixture caramelized, so the top was crunchy, which is a nice contrast with the soft insides. Hubby gives this a solid 5 stars, as do I!

I absolutely loved how easy and delicious this was - perfect for a brunch or easy to take to work. I had no sour cream on hand, so I used Greek nonfat vanilla yogurt (yep, nonfat) and it was still very moist and flavorful. I've made it with this substitution twice since and have yet to be disappointed. Great recipe!

Tried this coffeecake at my daughter's this weekend. It was wonderful. We did make these changes after reading some reviews and the flavor and texture were really good. In the cake, used 1/2 C brown sugar and 1/2 C granulated sugar; added about 1 tsp vanilla, and sprinkled in about 1 tsp cinnamon. For the streusel, used all brown sugar (hmm, seems to be a pattern :) ). We also added some blueberries we had left over from a shower she gave (I bet grated apples would be good, too). We greased a bundt pan and put some streusel in FIRST, then cake batter, rest of streusel and rest of batter. It was moist and just plain yummy! Thanks!

It tasted good, but I added a little cinnamon to the cake mixture to add some extra flavor. The only flaw with this recipe is that it says to sprinkle the topping, when the topping is very liquidy and it is not enough to spread on the whole thing. Other than that it is a very good recipe and I would highly recommend it.

This was wonderful. Easy and delicious, and I love coffee cakes. It's one of those things you can make with what you have on hand. My only criticism is that next time I would not put the cinnamon sugar on top. It baked into a hard crunchy crust. I will just layer it inside. You can't go wrong with this! I loved it!

I baked this in a 9x9 pan and it took almost 15 minute longer to bake than the recipe says. It was tasty and moist, but not very sweet. I would add vanilla to the batter and not just the topping. I would also either use brown sugar instead of white sugar and some butter and maybe even some flour to make it more of a streusel. Using a mixer to beat the ingredients made this a very light and fluffy cake, but I would have to think again about whether I would make this again.

I baked it in a bundt and added some dried blueberries and it was tasty. It stayed moist the whole time I kept it on the counter too.

This recipe seems to be a variation on one printed on the K.A. flour bag about 30 years ago. That one, however, uses light brown sugar throughout, plus adding 1 tsp. vanilla to the batter. There is no vanilla in the topping, and only one tsp. cinnamon. When out of light brown sugar I have substituted dark brown, and have been happy with that, too. This has been a Thanksgiving and Christmas morning tradition and now hostess gift in my family all these years.