Sour Cream Coffee Cake

This cake was light, moist, and the crowd favorite out of everything I made for Kramer’s office. The only thing is that I must have sprinkled too much struesel on the top because it all sank into cake! I think I may have let the struesel mixture sit too long and it became heavy from the butter. But either way, I’m proud of how it turned out. I can’t wait to make it again and hopefully have the struesel come out beautifully on top like it’s supposed to! At least it tasted heavenly. Recipe after the jump.

Sour Cream Coffee Cake
Start with all of your ingredients.

Sour Cream Coffee Cake
Combine your flour, baking soda, baking powder, and salt. Set aside.

Sour Cream Coffee Cake
Beat your flour and sugar together until light and fluffy.

Sour Cream Coffee Cake
Beat the eggs in one at a time, then add your sour cream and vanilla.

Sour Cream Coffee Cake
Slowly combine the wet and dry ingredients until just moistened.

Sour Cream Coffee Cake
For the struesel, combine your brown sugar, flour, cinnamon, and salt.

Sour Cream Coffee CakeSour Cream Coffee Cake
Using a fork or your hands (believe me, it’s easier to use your hands), combine butter with the flour mixture until you’ve got a crumbly texture.

Sour Cream Coffee CakeSour Cream Coffee Cake
spread half of the batter into your pan.

Sour Cream Coffee Cake
Then sprinkle half of your streusel onto the cake.

Sour Cream Coffee Cake
Then spread the rest of your batter onto the struesel.

Sour Cream Coffee Cake
Sprinkle the rest of your streusel onto your cake. Bake for 50 to 60 minutes at 350 degrees F.

Sour Cream Coffee Cake
While your cake bakes, mix your glaze ingredients together.

Sour Cream Coffee Cake
This is my sad cake! You can see some of the streusel poking out, but I wish it had come out well! At least it still tasted good and wasn’t completely awful looking once I put the glaze on it.

Sour Cream Coffee Cake

And here are the pictures from the morning Kramer’s office had me bake breakfast treats for them. I had never made even half that amount of stuff in one day before, but I was really pleased with the outcome of everything I made. My presentation was what I was a bit disappointed in. But it’s my first time doing anything like this, I work, and I go to school, so I think it’s pretty good considering that! I hope to figure out how to buy things in quantity, buy what’s in season/on promotion, etc. so I can afford to “cater” in a more aesthetically pleasing way. I’m 19! I’ve got time to learn, right?

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Sour Cream Coffee Cake
Krambear helping me out.

Sour Cream Coffee Cake

Sour Cream Coffee Cake
Prep time: 
Cook time: 
Total time: 
Serves: 12-15 slices
For the Cake:
  • 12 tablespoons unsalted butter, at room temperature
  • 1½ cups granulated sugar
  • 3 large eggs, at room temperature
  • 1½ teaspoons vanilla extract
  • 1¼ cups sour cream
  • 2½ cups cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
For the Streusel:
  • ¼ cup light brown sugar, packed
  • ½ cup all-purpose flour
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon kosher salt
  • 3 tablespoons cold unsalted butter, cut into pieces
  • ¾ cup chopped walnuts, optional (I didn't use any)
For the Glaze:
  • ½ cup confectioners’ sugar
  • 2 tablespoons real maple syrup
  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 for 4 to 5 minutes, until light and fluffy. Add the eggs one at a time, then add the vanilla and sour cream.
  3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
  4. For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if you're using them.
  5. Spoon half the batter into the pan and spread it out with a knife. Sprinkle with ¾ cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
  6. Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. 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 like over the cake with a fork or spoon.
Adapted From


8 Responses

  1. Katt says:

    You’re only 19?!?
    I’m always so impressed by everything you make (and trust me, I have a number favorited) and I thought you were late-20s (obviously based soley on the fact that you bake a lot…*shrugs*).

  2. I think everything looks awesome! I also think you’re amazing. I haunt your blog all the time and have made quite a few things because your pics look so good!
    I haven’t been disappointed yet. Keep it up!

  3. Alyssa says:

    Well, I think it looks good! That cake looks so delicious–I’m going to make it right now haha!
    My husband’s co-workers asked me to bake something for their Halloween party, and I’m terrified! I’m fine with him bringing in left-over cookies and things, but now that they’re expecting something I’m intimidated.

  4. Looks amazing – WOW this will be great when the peoples come for brunch!!

  5. Ingrid says:

    Hey, girl!
    First, you know I am a HUGE fan of ya! And I WILL be making this awesome and awesome looking coffee cake!
    Second, that is so impressive that you would take on the task of whipping up all those yummy treats in between work and school and everything else! Good for you! I sometimes want to offer up a treat or two for functions and such but I always worry about messing up or someone hating what I chose to make!
    Third, please re-read the last line under the first paragraph. Awesome! I am dying to dig into all that icing dripped goodness!

  6. BW says:

    What a huge spread!
    Love the coffee cake, sometimes you can serve it upside down and the glaze stays on the outside better.
    I know this works for lemon cake ( my favorite)

  7. mysweetestday says:

    wow! you made all that food for one event?! looks like a lot of work! great job on everything…it all looks lovely.

  8. Kristen says:

    Oh MY GOSH they are amazing.
    WOW I am hooked now if I could just figure out this site.
    Thanks for all that you have done to make life easier!!

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