Sour Cream Coffee Cake

sour cream coffee cake

Sandy really threw me for a loop. I am totally one of those people the says “oh its no big deal, its being blown our proportion, it’ll barely hit us up here in Maine” ha!

Karma’s a bitch Alaina. We were without power for 48 hours. Trees took down power lines all up and down our street, what a mess. Even once the power came back on we didn’t get cable and internet back until yesterday. It wasn’t so bad though, we played lots of board games, got to eat out a lot, and my fiance had a couple days off from classes that he got to spend with us, that was definitely a plus! 🙂

I really am not complaining. My heart completely goes out to those who got hit the hardest in NY, NJ, and CT. I haven’t stopped watching the News and I am so saddened to see those videos and pictures of the flooding and those still without power, those who lost their cars or houses, or worse a family member.

sour cream coffee cake

I can’t stop thinking about the hospital that had to be evacuated and how scared people must have been. Its one of the largest storms the northeast has ever seen and it has done serious damage.

We had an earthquake last week, a hurricane this one, please no tornadoes next…Dooms day is apparently December 21st. I’m due December fiance wants me to push this baby out early with the way things are going around here haha Its been a crazy year by Mother Nature.

sour cream coffee cake

Soo..Cake. Sour Cream Coffee Cake. I know everyone has had it. Most people have a go-to recipe, but I had to share because Ive had so many coffee cakes and this is by far the best one we have tried. My fiance actually said “This is the best coffee cake I’ve ever had” and I couldn’t agree more.

The soft, moist, cakey texture, with the doubled up streusel was absolutely divine.The texture of this sour cream coffee cake with the sweetness of the cinnamon streusel, topped with the maple syrup glaze, oh it could not have been any better! We enjoyed it as both dessert and with a hot cup of coffee  for breakfast…you can’t go wrong with cake for breakfast! Give this one a try, I promise you won’t be disappointed!

sour cream coffee cake

Sour Cream Coffee Cake

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Sour Cream Coffee Cake


    For the Cake
  • 1 1/2 sticks unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/4 cups sour cream
  • 2 1/2 cups cake flour
  • 2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • For the Streusel
  • 1/2 cup brown sugar, packed
  • 1/2 cup flour
  • 3 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 5 tablespoons cold unsalted butter, sliced
  • For the Glaze
  • 1/2 cup powdered sugar
  • 1 Tablespoon maple syrup
  • 1 Tablespoon water


  1. Preheat the oven to 350 degrees. Grease a bunt pan.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about five minutes.
  3. Add the eggs one at a time mixing thoroughly after each addition
  4. Mix in the vanilla and sour cream
  5. Sift together the flour, cinnamon, baking powder, baking soda, and salt.
  6. Add the mixture to the wet ingredients and mix until just combined. (Finish stirring by hand so as not to over mix)
  7. For the streusel, combine the brown sugar, flour, cinnamon, salt, and butter together in a bowl. Pinch with your hands until crumbly.
  8. Spoon a third of the batter into the bottom of the pan, layer with a third of the streusel over the batter. Layer another third of the batter in, followed by another third of the streusel. Pour in the remaining batter and top with the remaining streusel. (You should have three layers of each!)
  9. Pop into the oven and bake for 45-50 minutes, until a toothpick inserted in the middle comes out clean.
  10. Allow it to cool for at least 30 minutes before transferring the cake, streusel side up onto a plate or stand.
  11. Mix together the powdered sugar, syrup, and water and drizzle over the top of the cake, Enjoy!


Slightly Adapted From: Ina Garten via The Food Network

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