Sour Cream Coffee Cake with Pecan Streusel
Cakes & Breads

Sour Cream Coffee Cake with Pecan Streusel

1 hr 20 min10 servingsSource: Barefoot Contessa

Prep Time

25 min

Cook Time

55 min

Total Time

1 hr 20 min

Ina Garten's iconic sour cream coffee cake layered with a buttery brown sugar pecan streusel and topped with a maple glaze. Tender, moist, and irresistible.

  • 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 3 extra-large eggs, 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
  • 1 cup light brown sugar, lightly packed (for streusel)
  • 3/4 cup all-purpose flour (for streusel)
  • 1 1/2 teaspoons ground cinnamon (for streusel)
  • 1/2 teaspoon kosher salt (for streusel)
  • 8 tablespoons (1 stick) cold unsalted butter, 1/2-inch diced (for streusel)
  • 3/4 cup large-diced pecans
  • 1/2 cup confectioners' sugar (for glaze)
  • 2 tablespoons pure maple syrup (for glaze)
  1. 1

    Preheat oven to 350°F. Grease and flour a 10-inch tube pan. Cream the butter and sugar in an electric mixer fitted with the paddle attachment for 4-5 minutes until light and fluffy.

  2. 2

    Add eggs one at a time, beating well after each. Mix in vanilla and sour cream until combined.

  3. 3

    In a separate bowl, sift together cake flour, baking powder, baking soda, and salt. Add to the batter on low speed and mix until just combined. Do not overmix.

  4. 4

    For the streusel, pulse the brown sugar, flour, cinnamon, salt, and cold diced butter in a food processor until finely ground. Transfer to a bowl, crumble with your fingers, and stir in the pecans.

  5. 5

    Spoon half of the batter into the prepared pan and spread evenly. Sprinkle half of the streusel over the batter. Spoon the remaining batter on top and spread evenly. Scatter the rest of the streusel over the top.

  6. 6

    Bake for 50-60 minutes until a cake tester inserted in the center comes out clean.

  7. 7

    Cool in the pan on a wire rack for at least 30 minutes. Whisk together confectioners' sugar and maple syrup until smooth. Drizzle the glaze over the cooled cake.

Recipe Source

Barefoot Contessa
coffee cakestreuselIna Gartenbrunchmaple

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