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Do you enjoy a good coffee cake?

Posted by on May. 1, 2012 at 6:41 AM
  • 5 Replies

Delightfully Moist Coffee Cake With Sour Cream

Posted by Lindsay Mannering on April 30, 2012 

coffee cakeI love that we're allowed to have cake for breakfast if we put the word "coffee" in front of it. Nothing like starting off your day with fluffy, sugary sweet confections and sour cream coffee cake is just the thing to motivate you out of bed. Easy to make and bursting with flavor, this recipe is even better the next day. Try it! 

Ina Garten's Sour Cream Coffee Cake

Prep time, 10 minutes. Inactive time, 30 minutes. Bake time 1 hour. Makes 8-10 servings.


  • 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.


by on May. 1, 2012 at 6:41 AM
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Replies (1-5):
by on May. 1, 2012 at 8:20 AM

Looks good!

by on May. 1, 2012 at 1:09 PM
Looks great!
Posted on CafeMom Mobile
by on May. 1, 2012 at 1:47 PM

Oh yum!   This is a keeper...and would be great for Mother's day!

by on May. 1, 2012 at 2:55 PM

This looks really good but overall I prefer other cake over coffee cake, I love frosting and fillings


by on May. 2, 2012 at 4:29 PM
Not a fan of coffers cake. But I love a cheese danish
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