Sour Cream Coffee Cake

Well, it is day 5 of summer vacation.  95 days left.  How am I going to keep these kids entertained for 95 more days????
We started off summer with a bang and went camping over the weekend and had a wonderful time together.  It was our first official camping experience in a camper instead of a tent and boy, oh boy was it sooooo much nicer!  The weather was absolutely perfect and we ate a ton of yummy camping treats.  I even tried a couple new campfire recipes that were a huge hit but stupid me didn’t take any pictures before they were devoured.  I promise to get some pics next time and post the recipes.  Winners!!
Since we have been home, my kids have been lounging around looking completely bored but I’m predicting they will get in the swing of this soon.  I’m hoping if I bribe them with a delicious breakfast like this every morning, they will keep their “Mom, I’m bored” ‘s to themselves.  Think it will work???

Sour Cream Coffee Cake
adapted from Ina Garten
1 1/2 sticks unsalted butter, room temperature
1 1/2 C sugar
3 eggs, room temperature
1 1/2 tsp vanilla
1 1/4 C sour cream
2 1/2 C cake flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 C brown sugar
1 C flour
3 tsp cinnamon
6 Tb cold butter, cut into pieces
1 C chopped pecans
1/2 C powdered sugar
2 Tb real maple syrup
1.  Preheat oven to 350 degrees.  Grease and flour a 10″ tube pan.
2.  Cream the butter and sugar in the bowl of an electric mixer with the paddle attachment for 5 minutes, until light.  Add the eggs one at a time.  Scrape down the bowl and mix again.  Add vanilla and sour cream.  Turn off the mixer and add all the dry ingredients.  Turn the mixer on low and stir just until combined.
3.  For streusel, place sugar, flour cinnamon and salt in a bowl and mix.  Using your fingers, pinch in the butter until the mixture crumbles.  Mix in pecans.
4.  Spoon half the batter into the pan and spread it out with a knife.  Sprinkle 2/3 of the streusel on top then spoon the rest of the batter in the pan and spread it out.  Scatter the remaining streusel on top.  Bake for 50-55 minutes until tester comes out clean.
5.  Let cool on a wire rack for at least 30 minutes then carefully transfer the cake onto a serving platter.  Whisk together the glaze ingredients and drizzle over the cake.


  1. says

    So I made this the other day for my family. We were going to Arizona for the weekend and I wanted something to take for the mornings. It was sooooo good! Thank you for the post. I used a bunt pan so I did not look like yours but It was still yummy!

Leave a Reply

Your email address will not be published. Required fields are marked *