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sour cream coffee cake

Kick up brunch a notch with this light, fluffy, and glazed Sour Cream Coffee Cake!

This year my family decided to do something different than we usually do, and have an Easter brunch instead of dinner.  Naturally, I wanted to be in charge of the sweets and decided to make a sour cream coffee cake.

I found a recipe from Ina Garten and knew it would be a winner.  I have yet to make an Ina recipe that I didn’t love and this was no exception.

The sour cream coffee cake recipe calls for over a cup of sour cream. While I used full-fat sour cream it would probably turn out fine with low-fat sour cream.

It also calls for cake flour which, if you’re not familiar with it, results in a lighter and fluffier cake with a tender crumb.  The cake has a cinnamon sugar and walnut streusel that  runs through the middle of the cake.  It also ends up as the topping in a tube pan, or the bottom crust if you use bundt pan.

Finally, it is drizzled with a maple icing that adds the perfect sweetness to the cake.

We served it with a fresh fruit salad and sausage breakfast casserole and it made for a perfect Easter brunch.  This sour cream coffee cake would also be a great treat to enjoy on a lazy Sunday morning.  I think ideally with a hot cup of coffee and the Sunday newspaper.

sour cream coffee cake

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For the cake:

  • 12 tbsp 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 tsp pure vanilla extract
  • 1 1/4 cups sour cream
  • 2 1/2 cups cake flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt

For the streusel:

  • 1/4 cup light brown sugar
  • 1/2 cup all-purpose flour
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp kosher salt
  • 3 tbsp cold unsalted butter cut into pieces
  • 3/4 cup chopped walnuts rinsed

For the glaze:

  • 1/2 cup confectioners' sugar
  • 2 tbsp real maple syrup
  • 1-2 tbsp milk


  • Preheat oven to 350 F. If not using a non-stick bundt/tube pan, grease and flour the pan.
  • In medium bowl, sift together the cake flour, baking powder, baking soda, and salt.
  • In large bowl, cream the butter and sugar with an electric mixer until light and creamy, about 4-5 minutes.
  • Add eggs, one at a time, followed by the vanilla and sour cream.
  • With mixer on low, add the flour mixture to the batter until just combined.
  • To make the streusel, place all ingredients except the walnuts in a small bowl and pinch with your fingers until it forms a crumble.
  • Mix in the walnuts.
  • To assemble the cake, spoon half of the batter into the pan and even out with a spatula or knife.
  • Sprinkle 3/4 cup streusel, then spoon the rest of the batter into the pan.
  • Spread it evenly and top with the remaining streusel. If you make this in a bundt pan, this streusel layer will be on the bottom, but if you make it in a tube pan, it will be on the top.
  • It didn't really matter to me, but if you want the streusel-topped look, make it in a tube pan.
  • Bake for 50-60 minutes. I took mine out at 50 and it was perfectly done.
  • Let the cake cool for at least 30 minutes, then carefully flip the cake out onto a serving plate.
  • Whisk together the confectioners' sugar and maple syrup and add desired amount of milk to make the glaze thinner.
  • Drizzle glaze over the cake with a spoon. Serve and enjoy!
Tried this recipe?Mention @greensnchocolate to let me know!
Need more ideas?Find all of my recipe pins @greenschocolate
Sour Cream Coffee Cake

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Recipe Rating

  1. This cake looks amazing! I love the layer in the middle, and that bundt pan is out of this world! I have serious bundt pan envy now. 🙂