Sour Cream Coffee Cake…The BEST Brunch Recipe!

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It’s no secret that I love baking and this recipe is my “go-to”! I make it for Easter brunch, babies showers, just about any occasion.  It’s a recipe that you can make ahead and the leftovers are delicious days later with a cup of coffee.

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It’s a fairly easy and standard recipe. Make the streusel ahead…and my biggest advice: make double! The key to the perfect coffee cake is enough of that crumbly sugar and nut mixture, seeping out of every nook and cranny.

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Set aside the streusel concoction and make the cake. The difference you’ll notice in this cake is the sour cream…and yes, it seems like I put sour cream in everything! The sour cream makes it super moist and rich, a good combination for a dense cake.

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As you get the bundt pan ready, make sure to grease it well. I have a tendency to end up with a chunk of cake stuck when I go to take it out. So, I use butter or Pam spray. You start with cake batter, using about half of the bowl. Then layer about 3/4 of the streusel, then the batter again. Finish with the remaining streusel and bake.

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After drizzling the glaze with a spoon, you end up with a gorgeous cake that is equally as tasty!

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  • 12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
  • 1 1/2 cups granulated sugar
  • 3 extra-large eggs at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/4 cups sour cream
  • 2 1/2 cups cake flour (not self-rising)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt

For The Streusel

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

For The Glaze

  • 1/2 cup confectioners’ sugar
  • 2 tablespoons real maple syrup


  • Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.

  • Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

  • For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.

  • Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.

  • Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners’ sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

    **I often double the streusel portion!

Adapted from the Food Network

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  1. Gerald Cole says:

    Sounds like a great recipe. I will try it. I make a low carb pizza that my friends and family like.
    Makes individual pizza’s.

    very large portabella mushrooms – clean out finns and turn cap on baking sheet.
    top with
    1/2T olive oil and 1/2T melted butter
    pizza sauce
    chopped onions
    sausage and pepperoni
    mozzerella/provolone cheese
    add pizza seasoning if desired
    bake at 375 about 18 minutes or until cheese starts to brown.

    You can use any pizza toppings you desire.

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