I love a good coffee cake. But this isn’t good. This coffee cake is spectacular and worth the calories! I worked hard developing this recipe. I know you’re going to love it.
What I want in a sour cream coffee cake
I want a sour cream coffee cake with height, lots of streusel, and a tight crumb. It also has to taste good. No, it has to taste delicious! It should be worth the calories. Is that too much to ask?
I've been trying to perfect this sour cream coffee cake for so long. I'd give up after making a few, then try again. I’ve made the popular ones from TV shows and ones that had great reviews, but none of them were worth the calories to me.
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I had high expectations and none of them were met. The cake was too dry, or too dense, not sweet enough, or not enough streusel, etc. But, just like Goldylocks, I was able to create the perfect, perfect, perfect sour cream coffee cake.
And yes, it’s worth the calories.
First, I wanted the cake to have a tight buttery crumb. I made it with three sticks of butter, two sticks of butter, and one and a half sticks of butter. Eh.
I figured out that to get a nice flavorful buttery taste and still have a moist cake that stayed moist for days, I would have to combine butter with oil. Not just any oil - no seed oils are allowed. Extra virgin olive oil was perfect. Just enough to bring pure fat without any water to the mix.
For the streusel:
I wanted more streusel in the middle of the cake so when you cut into it, it smacked you in the face. You know what I mean. It should stand out like a red dress at a white wedding.
The streusel had to be toothsome and not crunchy. I don’t like crunchy streusel and it’s my cake sooo….
When you bite into it your teeth should feel like it’s going through velvet.
Streusel is also sprinkled on top before baking but not to cover the entire cake. We want the cake to peek through so you know it’s there. Like a white t-shirt on a wet day. You know what I mean???
For the sour cream coffee cake:
Sour cream is added for that tang and moisture.
A touch of baking soda is added to calm that tang down.
Five eggs give it a nice texture and color from the yolks.
A little cornstarch is added to the flour for a tight crumb.
Using a whole tablespoon of vanilla gave it umph.
Then comes the icing:
Not too much, not too little, but just right.
It has to be flavored with a touch of vanilla too.
It shouldn’t be too thin that it melts into the cake.
Nor should it be so thick that you can’t drizzle it.
It has to be just right and just the right amount. But, I said that already.
This cake is good. And it’s worth the calories. How many calories? I don’t know and I don’t care and I don’t post nutritional information because that is not my thing and I don’t trust an app to tell me or you.
Enjoy a piece of sour cream coffee cake - just a piece
Just enjoy a piece. Don’t go all crazy. Enjoy it and leave the nutritional value to the nutritionist.
If it makes you feel better, have a salad. I have some excellent salad recipes here.
Have I convinced you to give this a try? I’ve done the work for you. I already tried all the other recipes and spent all that money on the ingredients. And, that was when eggs were a million a dozen.
Hey, I don’t want to waste your time or money. That’s why I test and test when I develop recipes. I know there are a lot of sites out there that don’t care as much and just want the click. My name is on it so I’m giving you 110%. You feel me? Ok.
As a matter of fact, I was extremely happy with this recipe but wanted to try adding more sour cream just to see if it would taste better. Did it? Nope. It was too moist - yes, there is such a thing. But, it made me feel better that I tested it. I wanted to make sure before posting.
Start your oven, grease that tube pan, and let’s get baking.
Because…
Life is too short for mediocre food.
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Sour Cream Coffee Cake
PRINT RECIPE PIN RECIPE SAVE RECIPEIngredients
Streusel Topping:
- 1 ½ cups (195 g) flour all-purpose
- 1 ½ tablespoons (15 g) cornstarch
- ¾ cup (158 g) light brown sugar packed
- 2 tablespoons cinnamon
- pinch salt
- 12 tablespoons (170 g) unsalted butter melted
Cake:
- ¾ cup (170 g) unsalted butter (12 tablespoons), room temperature
- ½ cup (118 ml) extra virgin olive oil
- 2 cups (400 g) granulated sugar
- 2 ¾ cup (358 g) flour
- ¼ cup (40 g) cornstarch
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- 5 large eggs room temperature
- 1 tablespoon vanilla
- 1 cup (240 g) full fat sour cream room temperature
Icing:
- ½ cup powdered sugar sifted
- ½ teaspoon vanilla
- 1 - 2 tablespoons milk
Instructions
Prepare Streusel Topping:
- In a medium bowl, combine the brown sugar, flour, cinnamon and salt.
- Add the melted butter and mix until a crumble forms. Set aside.
Make the Cake:
- Preheat oven 325°F.
- Grease and flour a 10-inch tube pan. Alternatively, you can use a baking spray.
- Beat butter, oil and sugar for 5 minutes on medium high speed until pale and creamy.
- Meanwhile, combine the flour, cornstarch, baking powder, baking soda, and salt in a separate bowl and set aside.
- After 5 minutes of beating the butter and sugar, add the eggs one at a time, incorporating fully after each one.
- Add in the vanilla.
- Scrape down the bowl.
- Add in half of the flour mixture and beat until just combined.
- Add the sour cream and mix until combined.
- Add remaining flour and mix just until combined.
- Scrape down the bowl and beat another 20 seconds.
- Spoon half the batter into the pan and spread it out evenly. Sprinkle with ⅔ of the streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 65 - 75 minutes, or until a cake tester comes out clean.
- Set onto a cooling rack and cool for 15 minutes. Remove cake from pan and let cool completely before adding glaze.
Prepare the Icing:
- Whisk together the powdered sugar, vanilla, and milk until smooth. It should have a pourable consistency. If it’s too thin, add more powdered sugar. If it's too thick, add more milk.
- Drizzle over the top of the cooled cake in any pattern you choose. It’s like artwork!
Nutritional Information
I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.
Sharon
Natalie, am I correct you use a tube pan that has a removable bottom? One that you make angel food cakes in?
Natalie
Yes, you are correct. One of the photos it shows that the bottom was removed. It makes it easier. Please let me know how it comes out! 🙂
Sharon
Natalie, the coffee cake turned out beautifully! Thank you so much for working so hard on perfecting the recipe. I know you stated it is worth the calories but you did not know how much each of us would consume. 😂 Thank you again for so many delightful recipes. You are greatly appreciated in this household!
Natalie
Oh my gosh, you made my day. Thank you so much for commenting. I appreciate it so very much!