Friday, May 20, 2005

Sour Cream Coffee Cake (tube pan style)

Sour Cream Coffee Cake (Adapted from Ina Garten)

For the cake batter

2 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
12 tablespoons (3/4 cup or 1 1/2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs, at room temperature
1 1/2 teaspoons vanilla
1 1/4 cups sour cream

For the streusel

1 cup all-purpose flour
1/2 cup packed brown sugar
2 1/2 teaspoons cinnamon
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into pieces
1 1/4 cup chopped walnuts

For the glaze

1/2 cup confectioners' sugar
2 tablespoons pure maple syrup

To prepare the cake batter

Preheat the oven to 350 degrees.

In a medium bowl, whisk together cake flour, baking powder, baking soda and salt.

In a large mixing bowl, beat together butter and sugar until fluffy and light. Beat in the eggs, one at a time, mixing until well combined after each. Mix in vanilla and sour cream. Add dry ingredients and stir just until combined.

To prepare the streusel

In a medium bowl, add flour, brown sugar, cinnamon, salt and butter - use your fingers or a pastry blender to mix in the butter until it forms a crumble streusel. Stir in walnuts.

Scoop about half of the batter into a 10" tube pan that has been lightly buttered and floured, smoothing the top with a spatula. Scatter about 1 1/4 to 1 1/2 cup streusel over the batter. Spoon the remaining batter over the streusel mixture, gently smoothing it out with a spatula. Scatter remaining streusel on top, lightly pressing it into the batter to adhere. Place pan into the oven and bake until a wooden skewer placed in the center comes out mostly clean with a few moist crumbs attached, about 50 to 60 minutes.

Remove pan from the oven and set on a wire rack to cool for 20 t0 30 minutes. Carefully unmold and transfer cake, streusel side up, onto a wire rack to cool completely.

To prepare glaze

In a small bowl, whisk together confectioners' sugar and maple syrup until smooth, adding a few drops of water, if necessary, to make the glaze thin enough. Drizzle glaze over the cake.

Just found the recipe? Click here to see where we talked about it!


  1. I have had the same problem with many of my cakes--they rise nicely on the inside and outside edges, but fall in the middle. And it seems to happen most often when I use the 2-piece tube pans. I can't think why there would be a correlation, but there seems to be. They always taste good, but don't always look so good! This coffee cake recipe sounds great, and I, too, have a rogue container of sour cream in my refrigerator, just waiting to be used. It's days are UP! Thanks for all your wonderful recipes--I've made lots of them, and have never been disappointed.

  2. Colleen - See, the thing is, the cake didn't rise up, and then sink. It just never rose all that high in the center to begin with!

  3. Hi, Joe. I'm new to this site. I just made the sour cream coffee cake and it was amazing. I used angelfood cake pan and it came out perfect. One question, why do you use kosher salt in the cake instead of regular salt? I'm looking forward to try your other recipes! I'm glad I found your website :) Thanks!

  4. Yuki - It's just the salt I've always used.

  5. Joe -

    great blog.

    Wanted to let you know that I've made this cakea about a dozen times, always using cake flour, and it's never had that problem w. rising in the center - so maybe it's the type of flour?

  6. Sally - Did you double the entire streusel?

  7. You know what - I don't think so... So maybe that's it? It's always pretty flat, if not a little domed... I just love it. Have you tried her lemon pound cake? That cake is outstanding... And this pound cake:

    Is to die for - add 1 cup chopped white chocolate (*really* good chocolate - like Callebaut) and use her raspberry sauce... Yum.

  8. Sally - it's my guess, but I'll have to make it some time, as written, to see if it makes any difference! Thanks for the link!

  9. this cake looks lovely. i like it without the dome actually. looks better than ina garten's.