Homestyle Sour Cream Coffee Cake

There's something timeless about a sour cream coffee cake the way it melts in your mouth, the sweet crunch of cinnamon streusel, and the warm aroma that fills your kitchen. This classic treat strikes the perfect balance between tender crumb and rich flavor, making it a go-to for gatherings, gifting, or just enjoying with your morning cup of coffee.

Ingredients

For the cake

• 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature

• 1 1/2 cups granulated sugar

• 3 extra-large eggs, 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

Directions

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

2. Cream the butter and sugar together in the bowl of an electric mixer fitted with the paddle attachment for 4–5 minutes, until the mixture is light and fluffy.

3. Add the eggs one at a time, then mix in the vanilla and sour cream.

4. In a separate bowl, sift together the cake flour, baking powder, baking soda, and salt. With the mixer on low speed, slowly add the dry ingredients to the wet mixture. Mix until just combined, then finish stirring by hand with a spatula to ensure it’s well incorporated.

5. Make the streusel: In a small bowl, combine the brown sugar, flour, cinnamon, and salt. Add the cold butter pieces and use your fingers or a fork to pinch and blend until the mixture becomes crumbly. Stir in the walnuts, if using.

6. Assemble the cake: Spoon half the batter into the prepared pan and spread evenly. Sprinkle with 3/4 cup of the streusel mixture. Add the remaining batter, smooth the top, and scatter the remaining streusel over it.

7. Bake for 50 to 60 minutes, or until a cake tester inserted into the center comes out clean. Let cool in the pan on a wire rack for at least 30 minutes.

8. Carefully remove the cake from the pan and place it streusel-side up on a serving platter.

9. Prepare the glaze by whisking together the confectioners’ sugar and maple syrup. If needed, add a few drops of water to thin the glaze until it reaches a drizzle consistency. Use a fork or spoon to drizzle it over the cooled cake.

Whether you serve it warm with coffee or pack it up for a picnic, this sour cream coffee cake never fails to impress.

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