Sour cream coffee cake is a tube pan cake built around three components: a sour cream batter made with cake flour for extra tenderness, a cinnamon pecan streusel that divides the cake into two layers and covers the top, and a maple syrup glaze drizzled over after baking. The sour cream is the ingredient that keeps the crumb moist and slightly tangy, and the cake flour produces a finer, more delicate texture than all-purpose flour would. The streusel goes in twice, which is the detail that makes this coffee cake more interesting than a plain crumb-topped version.
This is an intermediate bake that rewards attention to the technique steps: room-temperature butter and eggs for a properly emulsified batter, cold butter for the streusel, and the layering assembly done carefully so the streusel doesn’t sink entirely into the batter. Serves 8 to 10 from one tube pan.
The sour cream batter
Cream twelve tablespoons of room-temperature butter with one and a half cups of granulated sugar for four to five minutes until the mixture is noticeably lighter in color and fluffy. This extended creaming creates air pockets in the fat that produce a lighter crumb; stopping early and the cake will be denser than intended. Add three extra-large room-temperature eggs one at a time, then the vanilla and the one and a quarter cups of sour cream.
Sift together two and a half cups of cake flour, two teaspoons of baking powder, half a teaspoon of baking soda, and half a teaspoon of kosher salt. Add to the batter with the mixer on low and mix only until combined. Finish with a spatula to make sure everything is incorporated without overmixing. Overmixed cake batter develops gluten and produces a tougher crumb; stop the moment the flour disappears.
If cake flour isn’t available, substitute two and a quarter cups of all-purpose flour plus a quarter cup of cornstarch. The cornstarch dilutes the protein content and approximates the lower-protein structure of cake flour. Room-temperature eggs incorporate into the batter without causing it to curdle; if your eggs are cold, place them in warm water for five minutes before cracking.
The streusel
One cup of lightly packed light brown sugar, three-quarters cup of all-purpose flour, one and a half teaspoons of cinnamon, half a teaspoon of salt, and eight tablespoons of cold butter cut into half-inch pieces. Pulse in a food processor until finely ground. Transfer to a bowl and pinch the mixture together with your fingers until large crumbles form. Mix in three-quarters cup of large-diced pecans.
Cold butter is what produces crumbles rather than a paste. The food processor grinds the butter into the dry ingredients in small pieces; hand-pinching then compresses some of those pieces into larger clumps that bake into distinct, crunchy nuggets. The pecans go in after processing so they stay in large pieces rather than being ground down.
The layered assembly
Spoon half the batter into a greased and floured ten-inch tube pan and spread it with a knife or offset spatula. Sprinkle half the streusel over the batter. Spoon the remaining batter on top and spread it out, then scatter the remaining streusel over the surface. Bake at 350 degrees for fifty to sixty minutes until a cake tester inserted in the center comes out clean.
The streusel in the middle is what makes this a genuinely layered coffee cake rather than a streusel-topped one. When sliced, each piece shows a band of cinnamon-pecan crumble running through the center of the crumb.
Cooling, turning, and glazing
Cool on a wire rack for at least thirty minutes before turning. The cake needs time to set before it can be inverted without breaking. Carefully turn it out of the pan streusel-side up onto a serving plate. Whisk half a cup of confectioners’ sugar with two tablespoons of maple syrup until smooth; add a few drops of water if needed to make a thick drizzleable glaze. Spoon over the top and let it run down the sides. Serve at room temperature. Serves 8 to 10. No nutrition data was provided for this recipe.
Storage
Keeps at room temperature wrapped for two to three days. The streusel softens slightly overnight but the cake stays moist because of the sour cream. Can be made a day ahead and glazed just before serving. Freeze without the glaze for up to three months, tightly wrapped; thaw at room temperature and glaze before serving.
Sour Cream Coffee Cake
Description
Sour cream coffee cake in a tube pan with cinnamon pecan streusel in the middle and on top. Cake flour batter, maple syrup glaze finish. Serves 8 to 10.
Ingredients
Instructions
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Preheat the oven to 350 degrees Fahrenheit. Grease and flour a 10-inch tube pan.
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Cream the butter and granulated sugar in a mixer with the paddle attachment for 4 to 5 minutes until light and fluffy. Add the eggs one at a time, then the vanilla and sour cream.
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Sift together the cake flour, baking powder, baking soda, and salt. Add to the batter with the mixer on low. Mix only until combined, then finish with a spatula.
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Make the streusel: pulse the brown sugar, all-purpose flour, cinnamon, salt, and cold butter in a food processor until finely ground. Transfer to a bowl and pinch into large crumbles. Mix in the pecans.
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Spoon half the batter into the prepared pan and spread evenly. Sprinkle with half the streusel. Add the remaining batter, spread, and top with the remaining streusel.
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Bake for 50 to 60 minutes until a cake tester comes out clean. Cool on a wire rack for at least 30 minutes, then turn out onto a serving plate streusel-side up.
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Whisk the confectioners' sugar and maple syrup until smooth, adding a few drops of water if needed to make a thick drizzle. Drizzle over the cake. Serve at room temperature..
Note
Butter and eggs must be at room temperature. Cold butter for the streusel. Cool at least 30 minutes before turning. Cake flour substitute: 2 1/4 cups all-purpose flour + 1/4 cup cornstarch. Servings set to 9 as midpoint of 8-10. No nutrition data was provided for this recipe.
