sour cream coffee cake

it seems that i have disappeared for awhile! march has gone by fast and i’ve been busy with many things such as freelance design projects, portfolio website (slowly) finishing, super early warm weather, and the hunger games. have you read that book and/or seen the movie? if not, stop reading this and go do that now. this coffee cake will be here when you’re done. if you are like me and have already obsessed over that story, you know what i mean.

to welcome myself back to my blog, i wanted to bake a recipe that included a few things i’ve been wanting to use for awhile now. these would be a really nice bundt pan i totally forgot i had, cake flour (which i invested in after spending way too much time staring at pretty cupcake pictures and recipes), and sour cream which was leftover from another recipe (because i hate wasting food!). when i think of bundt pans, i think of retro cakes that i might find in magazines and cookbooks from a few decades ago. i just don’t feel like i see them anymore that often. but i like retro and vintage things. and the new episode of mad men is on tonight, so this cake makes me even more excited for that. my photos got instagrammed for this special occasion too.

recipe from ina garten and food network


  • 12 tbsp. (1 1/2 sticks) unsalted butter at room temperature
  • 1 1/2 c. granulated sugar
  • 3 large eggs at room temperature
  • 1 1/2 tsp. pure vanilla extract
  • 1 1/4 c. sour cream
  • 2 1/2 c. cake flour (not self-rising)
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
for streusel:
  • 1/4 c. light brown sugar, packed
  • 1/2 c. all-purpose flour
  • 1 1/2 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 3 tbsp. cold unsalted butter, cut into pieces

for glaze:

  • 1/2 c. powdered sugar
  • 1/2 tsp. cinnamon
  • 1 – 2 tbsp. milk


preheat the oven to 350° F. grease and flour a 10-inch tube pan. cream the butter and sugar in a large bowl with a handheld mixer or by hand with a spoon, until light. add the eggs one at a time, then add the vanilla and sour cream. in a separate medium size bowl, whisk together the flour, baking powder, baking soda, and salt. slowly add the flour mixture to the batter until just combined. finish stirring with a spatula to be sure the batter is completely mixed.

for the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and use a pastry cutter to cut everything together until it forms a crumble. you can also use two butter knives or your fingers.

spoon half the batter into the pan and spread it out with a knife. sprinkle with 3/4 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 toothpick inserted comes out clean. let cool in pan on a wire rack for at least 30 minutes. run a knife along cake edges to loosen. place a serving plate on top of pan and carefully flip over, and then gently remove the pan. make the glaze by whisking the powdered sugar, cinnamon, and milk together to make the glaze runny. drizzle as much as you like over the cake with a fork or by placing the mixture in a small plastic bag and cutting a small corner off.


1 Comment

Filed under cake, dessert, recipes

One response to “sour cream coffee cake

  1. Betty

    This cake is one of the best i have ever eaten

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