I updated my mom’s classic coffee cake to make The Best Sour Cream Coffee Cake — loaded with streusel and finished with a brown butter glaze.
It was a quiet Saturday night and I had the rare chance to relax with a movie. After finishing The Blind Side and halfway through The Hunger Games, I spent the evening editing photos and thinking about family and baking.
We were at my aunt’s house in my hometown to celebrate my son’s tenth birthday. Time flies — it felt like only yesterday he turned nine and I made him birthday pancakes, but here we are. This year he’s into Notre Dame, math and science, swimming and playing the viola. He’s such a great kid and it’s a joy to watch him grow.
I’ve always loved baking breakfast treats — pancakes, muffins, scones and coffee cakes are all favorites. I don’t use the phrase “the best” lightly, but this sour cream coffee cake really earns it.
When I was growing up, my mom often made a sour cream coffee cake with streusel in the middle and on top, typically baked in a 9×13 pan. I wanted a slightly smaller loaf and when I found a recipe that inspired me, I adapted it to achieve the flavor and texture I remembered — tender cake, a balanced streusel, and a silky glaze.
From past experience with streusel-topped loaves, I know too much streusel can hinder even baking. I reduced the streusel slightly (it’s still decadent) and added extra walnuts on top. When the loaf came out of the oven I poured a warm brown butter glaze over it for a rich, nutty finish.
A slice of this cake with a cold glass of orange juice is pure comfort — the kind of simple pleasure that makes an evening of movies and family time feel special. It was the perfect treat after celebrating my son’s birthday.
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The Best Sour Cream Coffee Cake
Ingredients
- 1 stick (8 tbsp) unsalted butter softened
- 3/4 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 tbsp light brown sugar
- 1/4 cup all-purpose flour
- 3/4 tsp cinnamon
- 1/8 tsp salt
- 1 1/2 tbsp unsalted butter cold
- 6 tbsp walnuts finely chopped
- 1/2 cup powdered sugar
- 3 tbsp unsalted butter
- 3 tbsp milk
Start Cooking
Instructions
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Preheat oven to 350 degrees.
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Spray a 9×5 loaf pan with non-stick cooking spray.
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With a hand or stand mixer, beat the stick of butter and 3/4 cup sugar until pale and fluffy. Add the eggs one at a time, beating after each addition. Mix in the vanilla and sour cream until combined.
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Whisk together 1 1/4 cups flour, baking powder, baking soda and 1/4 teaspoon salt. Fold the dry ingredients into the butter mixture until no streaks of flour remain. Set the batter aside.
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In a clean bowl combine brown sugar, 1/4 cup flour, cinnamon, a pinch of salt, 1 1/2 tablespoons cold butter and 1/4 cup chopped walnuts. Use a pastry cutter or two forks to cut the butter into the streusel until combined.
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Spread half the batter into the prepared loaf pan. Sprinkle half the streusel over it, then spread the remaining batter on top. Sprinkle the remaining streusel and top with the remaining 2 tablespoons chopped walnuts.
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Bake on the center rack for about 50 minutes, or until the loaf springs back when lightly pressed and a toothpick comes out clean.
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While the loaf bakes, melt the remaining 3 tablespoons butter in a small skillet over medium heat. Swirl until the butter turns fragrant and light brown, then remove from heat.
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Whisk together powdered sugar, the browned butter and milk until smooth to make the glaze.
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Pour the warm glaze over the loaf as soon as it comes out of the oven.
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Allow to cool slightly, slice and serve.