Coffee cakes are the quintessential brunch dessert. The simple ingredients are readily available in your pantry and the results are a tender crumb with just the right amount of sweetness. The sour cream makes it ultimately moist, while the mouthwatering streusel topping has walnuts for a delightful crunch. Smart Recipes, Eastern European Recipes, Eggs Recipes, Sour Cream Coffee Cake Recipes Eggs Eastern European Sour Cream Coffee Cake Sour Cream Coffee Cake Recipe | CHEFBear.net PT1H15M Serves 8 3/4 Cup Unsalted Butter 1 1/2 Cups Granulated Sugar 4 Large Eggs 1 1/2 Teaspoons Pure Vanilla Extract 1 1/4 Cups Sour Cream 2 1/2 Cups Cake Flour 2 Teaspoons Baking Powder 1/2 Teaspoon Baking Soda 1/2 Teaspoon Kosher Salt 1/4 Cup Light Brown Sugar 1/2 Cup All-Purpose Flour 1 1/2 Teaspoon Ground Cinnamon 1/4 Teaspoon Kosher Salt 1/4 Cup Cold Unsalted Butter 3/4 Cup Walnuts 1/2 Cup Powdered Sugar 2 Tablespoons Pure Maple Sugar 2 Tablespoons Water Preheat oven to 350 degrees. In a square cake pan, coat with a light layer of cooking spray and a light dusting of flour. Set aside. In the bowl of a stand mixer, combine butter and granulated sugar and beat until creamy, about 5 minutes. Add eggs one at a time, mixing between each one. Add vanilla and sour cream and mix until completely blended. In a large bowl, sift cake flour, baking powder, baking soda and salt together. Reduce stand mixer to low and gradually add flour mixture to egg mixture until just combined. Remove bowl and stir with a spatula to completely mix the batter. In a small bowl, mix brown sugar, flour, cinnamon, salt and cold butter until it forms a crumble. Mix in the walnuts until combined. In the prepared pan, spoon half the batter and spread it evenly with a small spatula. Sprinkle the top with streusel and spoon the remaining batter over it. Sprinkle the remaining streusel on top and Bake in the preheated oven, for about 60 minutes or until a knife inserted in the middle comes out clean. Allow the cake to cool for at least 30 minutes. Transfer cake to a serving platter with streusel side-up. In a small bowl, whisk powdered sugar, water and maple syrup together to form a glaze. With a spoon, drizzle glaze over the top and sides of cake and serve.

Sour Cream Coffee Cake

Sour Cream Coffee Cake Recipe


Coffee cakes are the quintessential brunch dessert. The simple ingredients are readily available in your pantry and the results are a tender crumb with just the right amount of sweetness. The sour cream makes it ultimately moist, while the mouthwatering streusel topping has walnuts for a delightful crunch.

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Recipe Information

Flavor Profile

Eastern European

Protein

Eggs

Category

Desserts

Serves

8

Total Time

1 Hour 15 Minutes

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Ingredients

      • 3/4 Cup Unsalted Butter (At Room Temperature)
      • 1 1/2 Cups Granulated Sugar
      • 4 Large Eggs (At Room Temperature)
      • 1 1/2 Teaspoons Pure Vanilla Extract
      • 1 1/4 Cups Sour Cream
      • 2 1/2 Cups Cake Flour
      • 2 Teaspoons Baking Powder
      • 1/2 Teaspoon Baking Soda
      • 1/2 Teaspoon Kosher Salt

      • Streusel Topping
      • 1/4 Cup Light Brown Sugar (Well Packed)
      • 1/2 Cup All-Purpose Flour
      • 1 1/2 Teaspoon Ground Cinnamon
      • 1/4 Teaspoon Kosher Salt
      • 1/4 Cup Cold Unsalted Butter (Diced)
      • 3/4 Cup Walnuts (Chopped)

      • Sweet Glaze
      • 1/2 Cup Powdered Sugar
      • 2 Tablespoons Pure Maple Sugar
      • 2 Tablespoons Water

Directions

  1. Preheat oven to 350 degrees. In a square cake pan, coat with a light layer of cooking spray and a light dusting of flour. Set aside.
  2. In the bowl of a stand mixer, combine butter and granulated sugar and beat until creamy, about 5 minutes. Add eggs one at a time, mixing between each one. Add vanilla and sour cream and mix until completely blended.
  3. In a large bowl, sift cake flour, baking powder, baking soda and salt together. Reduce stand mixer to low and gradually add flour mixture to egg mixture until just combined. Remove bowl and stir with a spatula to completely mix the batter.
  4. In a small bowl, mix brown sugar, flour, cinnamon, salt and cold butter until it forms a crumble. Mix in the walnuts until combined.
  5. In the prepared pan, spoon half the batter and spread it evenly with a small spatula. Sprinkle the top with streusel and spoon the remaining batter over it. Sprinkle the remaining streusel on top and
  6. Bake in the preheated oven, for about 60 minutes or until a knife inserted in the middle comes out clean. Allow the cake to cool for at least 30 minutes. Transfer cake to a serving platter with streusel side-up.
  7. In a small bowl, whisk powdered sugar, water and maple syrup together to form a glaze. With a spoon, drizzle glaze over the top and sides of cake and serve.



Nutrition & Cost Facts

Calories

763 kcal

Carbs

92 g

Fat

40 g

Protein

10 g

Cost Per Serving

$1.38

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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