Sour Cream Coffee Cake

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t.o.girl 2

"I have yet to find the perfect coffee cake recipe, but in the mean time I'm just gonna go with this one :) It's sort of a combination of the good parts of a bunch of recipes I have come across, which I have put together to create something delicious until that perfect recipe comes along. anyways, give it a try because my entire family and my boyfriend absolutely loved it. It is perfect for brunches or family get togethers, to eat with a cup of coffee or tea."
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1 1/2 hrs 12 servings yields 1 10-inch cake
Serving size has been adjusted!

Original recipe yields 12 servings



  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
  2. Cream the butter and sugar in the bowl of an electric mixer. Or cream by hand until fully incorporated, about 4 minutes. Add the eggs 1 at a time, then add the vanilla and the sour cream.
  3. In a seperate bowl, sift together the flour, corn starch, baking powder, baking soda, and salt. While mixing the butter and sugar, slowly incorporate the flour mixture into the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
  4. For the streusal: place the brown sugar, flour, cinnamon, slat, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts if desired.
  5. Spoon half the batter into the pan and spread out with a knife or rubber spatula. Sprinkle with 3/4 cup streusal. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusal on top. Bake for 50-60 minutes, until a skewer poked through comes out clean.
  6. Let cool on a wire rakc for at least 30 minutes. Carefully transfer the cake, streudal side up, onto a serving platter.
  7. 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'd like over the cake with a spoon.