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Sour Cream Coffee Cake

  • Total Time: 1 hour 25 minutes
  • Yield: 10 1x




  • 1 ½ sticks unsalted butter, room temperature
  • 1 ½ cups granulated sugar
  • 4 large eggs (pasteurized if you like)
  • 2 teaspoons pure vanilla extract
  • 1 ¼ cups sour cream
  • 2 ½ cups cake flour (not self-rising)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt


  • ¼ cup packed light brown sugar
  • ½ cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon kosher salt
  • 3 tablespoons cold unsalted butter, cut into small pieces
  • ¾ cup walnuts, coarsely chopped


  • ½ cup confectioners’ sugar
  • 2 tablespoons maple syrup


  1. Preheat the oven to 350 degrees F. Butter and flour a Bundt pan.
  2. Make the cake. Cream the butter and sugar with a spatula, making sure to press firmly to combine the two thoroughly, until the mixture is fully incorporated and light and fluffy. This may take a few minutes. A mixer would work as well. Add the eggs, then vanilla and sour cream. Mix until incorporated.
  3. In a separate bowl, mix the flour, baking powder, baking soda, and salt. Slowly add the flour to the wet ingredients, mix to combine, making sure to get rid of any bubbles of flour by pressing with the spatula.
  4. Make the streusel. In a medium sized bowl blend the brown sugar, flour, cinnamon, salt, butter, and walnuts with your fingers until it is crumbly.
  5. Place half the batter in the prepared pan, making sure it is even. Sprinkle the streusel evenly over the batter, making sure to cover it all. The streusel layer should be quite thick. Uniformly spread the remaining batter on top. Bake for 45-55 minutes, depending on your oven, until a cake tester comes out clean.
  6. Let cool in the pan for 30 minutes, then invert the cake onto a cooling rack. It is important to get the cake out before it is completely cooled to ensure clean removal.
  7. Once the cake is completely cooled, whisk the confectioners’ sugar and maple syrup together. Drizzle over the cake immediately so the glaze doesn’t harden, and enjoy.
  8. The cake will keep at room temperature for a couple days or in the freezer cut into pieces, wrapped in parchment and foil, and placed in a zipper bag for three months. Thaw at room temperature for a couple hours, or place in a 350 degree oven for 20-30 minutes for a slightly toasted outside or 325 degrees wrapped in parchment paper for 30 to 40 minutes for a soft texture. The glaze will become a bit hard in the oven (still delicious), but the cake will taste like the day you made it.


Recipe adapted from Barefoot Contessa Parties!

  • Prep Time: 30 mins
  • Cook Time: 55 mins