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.