Sour Cream Coffee Cake and Happy Holidays!

Holiday baking is one of my favorite things to do this time of year.  I love all the aromas of cinnamon and cloves, pumpkin and apples, yeast breads and cakes coming from the kitchen and filling the entire house with incredible smells.

Welcoming family and friends into your home and sharing some of these freshly baked goods is a big part of the holidays for me.  Nothing is more inviting than a beautiful coffee cake served with breakfast or as a treat in the afternoon with a cup of piping hot coffee or tea.

The streusel crumb is layered in the middle of the cake is also the topping

This coffee cake make a lovely presentation when entertaining

This particular coffee cake recipe is the one that I use when entertaining because it is so attractive to serve and contains a wonderful swirl of streusel crumb.  Streusel crumb is an ingredient that I love in cakes and pies.  It is sweet and buttery, nutty and spicy and is delightful in a coffee cake.

It will taste even better the next day after you make it

The sour cream adds to the moistness and rich texture of the cake.  The glaze of confectioner’s sugar and maple syrup adds another dimension of flavor.  It is even better the next day after it has had time to sit overnight to let the flavors come together.

Your family and friends will love this rich and buttery coffee cake

I hope you take some time during the busy holiday season to sit down, relax and enjoy a piece of coffee cake with family and friends.  It is a real treat to savor.

We wish you a Merry Christmas and joyous Holiday Season filled with good food, family and friends!

Have a wonderful Holiday Season!

Sour Cream Coffee Cake


For the coffee cake:

12 tablespoons (1 1/2 sticks) unsalted butter at room temperature

1 1/2 cups granulated sugar

3 extra-large eggs at room temperature

1 1/2 teaspoons pure vanilla extract

1 1/4 cups sour cream

2 1/2 cups cake flour (not self-rising)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

For the streusel:

1/4 cup light brown sugar, packed

1/2 cup all-purpose flour

1 1/2 teaspoons ground cinnamon

1/4 teaspoon kosher salt

3 tablespoons cold unsalted butter, cut into pieces

3/4 cup chopped walnuts, optional (I used them)

For the glaze:

1/2 cup confectioners' sugar

2 tablespoons real maple syrup or more, to desired consistency


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 fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. 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.

3. 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 desired.

4. 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 cake tester comes out clean.

5. 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.

Recipe courtesy of Ina Garten,

The Barefoot Contessa: Parties!