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 easy to make, and it is delicious every time you make it.
The recipe has been featured 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.
How to Make Ina Gartens’ Sour Cream Coffee Cake
Sour Cream Coffee Cake
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 cups 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
Preheat the oven to 350. Prepare a tube 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, etc 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 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.
Let the care rest on a wire wrack 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!
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
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!
For more recipes from Ina Garten visit her website The Barefoot Contessa.
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