Sour Cream Coffee Cake

(recipe, Ina Garten)

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This is the ultimate breakfast treat. My goal was a homemade version of a Drake's Cake, but better. As if the cake wasn't delicious enough, I decided to drizzle maple icing on the top and give it an extra-special flavor. This recipe can also be made into muffins.


    1. 12 Tbsp. butter (1½ sticks) at room-temperature
    2. 1½ cups granulated sugar
    3. 3 eggs, extra-large, at room temperature
    4. 1½ tsp. pure vanilla extract
    5. 1¼ cups sour cream
    6. 2½ cups cake flour (not self-rising)
    7. 2 tsp. baking powder
    8. ½ tsp. baking soda
    9. ½ tsp. kosher salt
    1. ¾ cup brown sugar, packed
    2. ½ cup all-purpose flour
    3. 1½ tsp. ground cinnamon
    4. ¼ tsp. kosher salt
    5. 3 Tbsp. cold unsalted butter, cut into pieces
    6. ¾ cup chopped walnuts (optional)
    1. ½ cup confectioners' sugar
    2. 2 Tbsp. real maple syrup


    1. Preheat oven to 350 degrees. 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 one at a time, then add the vanilla and sour cream. In a separate bowl, sift together the four 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 ¾ 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.


    If you don't have cake flour, you can substitute 2 1/4 cups all-purpose flour plus 1/4 cup cornstarch. If the eggs are cold, place the whole eggs in a bowl of warm water for 5 minutes before cracking them.