Sour cream coffee cake

  • Preparation Time10 mins
  • Cooking Time60 mins
  • Serves8
  • DifficultyEasy
110g unsalted butter at room temperature
300g granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
300g sour cream
310g plain flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

For the streusel

55g light brown sugar, packed
60g all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
110g chopped walnuts, optional

For the glaze

100g cup icing sugar
2 tablespoons real maple syrup
1) Preheat the oven to 180°C/gas mark 4. Grease and flour a 25cm ring tin.

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.

3) In a separate bowl, sift together the flour, baking powder, bicarbonate of 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.

4) 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.

5) Spoon half the batter into the tin and spread it out with a knife. Sprinkle with 1/2 the streusel. Spoon the rest of the batter into the tin, spread out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.

6) Cool on a wire rack for at least 30 minutes. Carefully transfer the cake onto a serving plate. Whisk the icing 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.

Ina's Sour Cream Coffee Cake

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