Sour Cream Coffee Cake

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This coffee cake is the. most. delicious. coffee. cake. in. the. world.

It is moist, light, and tender, and it pleases every single, discrepant, palate that you have invited to dine at your table.

The secret weapon in this coffee cake is a copious amount of sour cream. But don’t worry, dearies, the light stuff works beautifully.

I made this cake yesterday to bring to my in-laws’ for dessert. Because I wanted it to not only taste ultra delish, but also to look pretty and presentable, I took a couple of deep breaths, and I baked the little guy in a bundt pan.

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In my estimation, using a bundt pan is on par with being sprayed by a skunk on your way to work; nothing but a hassle. Perhaps my distaste for all-things-bundt-pan is unfairly strong, but they seem to always wreak havoc on my baked goods. After taking the time to whip up a delicious baked delight, the time comes to turn the little baby out, and boom. Half of the cake remains willfully stuck to the inside of the darned surface. Ugh.

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Anyway, I greased and floured the &$%* out of the, already, non-stick pan, crossed my fingers, said a little prayer, and hesitantly transferred the cake batter into its anxiously-awaiting alcove.

It worked.


The world of bundt pans has been redeemed.

And this cake is particularly beautiful because of it.

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Sour Cream Coffee Cake

Adapted from Gimme Some Oven


1/2 cup (1 stick) butter, room temperature
1 cup sugar
2 eggs
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1-1/2 cups sour cream (I used 5%)
1 Tbsp vanilla extract

1 tsp. cinnamon
1/4 cup sugar
1/4 cup brown sugar
1 cup chopped walnuts

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1/2 cup powdered sugar
2-3 Tbsp maple syrup
1 tsp-1 Tbsp milk (I used french vanilla coffee creamer)

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1. In a small bowl, combine the streusel ingredients. Set aside.
2. In a mixer, cream together butter and sugar.  Add eggs to the mixture, one at a time, beating well after each addition.
3. In a separate bowl, stir together the flour, baking soda, baking powder and salt.
4. Add the dry ingredients to the creamed mixture alternately with the sour cream and vanilla.  Mix until combined.
5. Scoop 1/3 of the batter into a greased and floured bundt pan, and sprinkle with half of the streusel.  Dollop another 1/3 of the batter on top, smooth if out, and sprinkle with the remaining streusel. Dollop the last 1/3 of the batter on top and smooth out as best you can. Bake at 350 degrees for 40-45 minutes, until a toothpick inserted in the middle of the cake comes out clean.
6. When sufficiently cool, turn the cake out onto your serving platter. Stir together the glaze ingredients, and drizzle the glaze on top of the cake, allowing it to cascade down the sides. Top with additional walnut halves, if desired.

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