Ina Garten’s Barefoot Contessa Sour Cream Coffee Cake

This Sour Cream Coffee Cake from Ina Garten is moist, delicious and full of cinnamon. It’s perfect for brunches, as a snack or  for dessert.

If you know me then you know that I love sweets for breakfast, donuts, waffles and coffee cake are high on my list. Ina Garten’s sour cream coffee cake is one of my all time favorites because it is moist and delicious. It makes a great breakfast treat, served with a cup of coffee, tea or hot chocolate.

The original recipe can be found in her cookbook, Barefoot Contessa Parties! and on Foodtv. It is the perfect cake to share with family, friends, and guests at brunches, parties, picnics and holidays.

This versatile recipe can be made to suit your taste and those of your guests; you can add more or less spice, swap pecans for walnuts or simply skip them and you can even make this coffee cake chocolate if you want. The next time you need an old fashioned sour cream coffee cake for brunch, a pot luck or to take to a friend try the Barefoot Contessa’s recipe, to tastes just like your grandmas recipe.

How to Make Ina Gartens’ Sour Cream Coffee Cake

Sour Cream Coffee Cake

Ingredients

• 12 tablespoons(11/2 sticks) unsalted butter, room temperature
• 11/2 cups granulated sugar
• 3 large eggs, room temperature
• 11/2 teaspoons pure vanilla extract
• 11/4 cup. of  sour cream
• 21/2 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

For the streusel

• 1/4 cup light brown sugar
• 1/2 cup all-purpose flour
• 11/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 3 tablespoons cold unsalted butter, cut into pieces
• 3/4 cup chopped walnuts

For the maple glaze

• 1/2 cup confectioners sugar, sifted
• 2 tablespoons real maple syrup

Directions for old fashioned sour cream coffee cake

• Preheat the oven to 350. Prepare a 10-inch tube pan or bundt pan with grease or cooking spray and then flour the pan.
• Prepare the streusel crumb topping. Put the brown sugar, flour, cinnamon, salt and butter in a bowl and mix together with a pastry blender or your fingers until it forms a crumble. Add the walnuts. Then set aside.
• For the batter.Cream the butter and the sugar in the bowl of an electric mixer fitted with a paddle attachment for about 4 minutes. The mixture should be light and fluffy. Add the eggs 1 at a time, then add the sour cream and the vanilla extract and mix well.
• In a separate bowl sift together the flour, baking soda, baking powder and salt. Turn the mixer on low and add the dry mixture, mix until just combined. Then stir the mixture with a spatula making sure to get all of the butter and flour from the bottom of the bowl .
• Spoon half of the batter into the prepared pan, spread it around so that it is even. Sprinkle 3/4 of a cup of the streusel over the top of the cake batter. Then spoon the rest of the batter over the top of the streusel. Finally, top the batter with the rest of the streusel. Bake for 50-60 minutes, test for doneness with a skewer or a cake tester.
• Let the cake rest on a wire rack for at least 30 minutes in the pan. Then transfer it to a wire wrack to cool all the way. You want the streusel to be on top.
• Make the glaze by mixing the confectioners sugar and the syrup. Place the cake on a serving plate and drizzle the cake with the glaze.
• Enjoy!

Tips for the Perfect Sour Cream Coffee Cake

Make sure to flour the pan otherwise the cake may stick.

Make a double batch of the streusel so that the middle has more filling and add more cinnamon if you want more spice.

Do not over-mix or over bake the cake, it will be dry.

How to Store Old Fashioned Sour Cream Coffee Cake

Sour cream coffee cake like most baked goods is best eaten the day it is baked but should you have some leftover wrap it tightly in plastic wrap and it is good for 3-4 days. Warm it up in the microwave for a few minutes before you eat it. Or you can freeze it wrapped in plastic wrap and then foil or stored in an airtight container for up to 3 months.

Ina’s sour cream coffee cake is delicious with a cup of coffee or tea, perfect for fika, a tea party or holiday brunch. In fact this would be an excellent addition to your Easter brunch!

If you liked this recipe you might also enjoy Amaretto Cream Cheese Coffee Cake or Cherry Almond Scones.

For more great recipes from Ina Garten visit her website The Barefoot Contessa or visit The Food Network.

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Ina Garten’s Barefoot Contessa Sour Cream Coffee Cake

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This Sour Cream Coffee Cake from Ina Garten is moist, delicious and full of cinnamon. It’s perfect for brunches, as a snack or  for dessert.

• Total Time: 0 hours
• Yield: 8-10 servings 1x

Ingredients

Scale 1x2x3x

12 tablespoons(11/2 sticks) unsalted butter, room temperature

11/2 cups granulated sugar

3 large eggs, room temperature

11/2 teaspoons pure vanilla extract

11/4 cups sour cream

21/2 cups cake flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

For the streusel

1/4 cup light brown sugar

1/2 cup all-purpose flour

11/2 teaspoon ground cinnamon

1/4 teaspoon kosher salt

3 tablespoons cold unsalted butter, cut into pieces

3/4 cup chopped walnuts

For the glaze

1/2 cup confectioners sugar, sifted

2 tablespoons real maple syrup

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Instructions

Directions

Preheat the oven to 350. Prepare a 10-inch tube pan or a bundt pan with grease or cooking spray and then flour the pan.

Prepare the streusel

Put the brown sugar, flour, cinnamon, salt and butter in a bowl and mix together with a pastry blender or your fingers until it forms a crumble. Add the walnuts. Then set aside.

For the batter

Cream the butter and the sugar in the bowl of a stand mixer fitted with a paddle attachment for about 4 minutes. The mixture should be light and fluffy. Add the eggs 1 at a time, then add the sour cream and the vanilla extract and mix well.

In a separate bowl sift together there flour, baking soda, baking powder and salt. Turn the mixer on low and add the flour mixture, mix until just combined. Then stir the mixture with a spatula making sure to get all of the butter and flour from the bottom of the bowl .

Spoon half of the batter into the prepared pan, spread it around so that it is even. Sprinkle 3/4 of a cup of the streusel over the top of the cake batter. Then spoon the rest of the batter over the top of the streusel. Finally, top the batter with the rest of the streusel. Bake for 50-60 minutes, test for doneness with a skewer or a cake tester.

Let the cake rest on a wire rack for at least 30 minutes in the pan. Then transfer it to a wire wrack to cool all the way. You want the streusel to be on top.

Make the glaze by mixing the confectioners sugar and the syrup. Drizzle the cake with the glaze and enjoy!

Notes

Recipe from Ina Garten.

• Author: Elizabeth
• Prep Time: 10 minutes
• Cook Time: 50-60 minutes
• Category: Dessert
• Cuisine: American

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