Sour cream coffee cakes are dense and full of flavor. Maple syrup glaze along with cinnamon streusel gives this version a distinctly fall flavor.
Author:Addie Gundry
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Yield:Serves 8
Category:Bakery
Ingredients
Scale
Cake
8 tablespoons (1 stick) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla bean paste or vanilla extract
1/2 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
Streusel
1/2 cup raisins (optional)
1/2 cup chopped walnuts
1/2 cup all-purpose flour
1/4 cup packed light brown sugar
3 tablespoons unsalted butter, cut in cubes, cold
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
Glaze
1/2 cup confectioners’ sugar
3–4 tablespoons maple syrup
Instructions
Preheat the oven to 350 degrees F. Grease a 9 x 5-inch loaf pan. Line the pan with parchment paper, leaving an overhang on the long sides.
For the cake: Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar until fluffy. Add the eggs, one at a time, until mixed in. Add the vanilla and sour cream and mix well.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add the flour mixture to the butter mixture and beat until combined; do not overmix.
For the streusel topping: In another medium bowl, combine the raisins, if using, walnuts, flour, brown sugar, butter, cinnamon, nutmeg, and salt. Using a pastry cutter or fork, mix until crumbly.
Pour half of the batter into the loaf pan and then top with half of the streusel topping. Add the remaining batter, then sprinkle with the rest of the streusel topping.
Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 to 15 minutes. Using the parchment as a handle, transfer the cake to a wire rack and let it cool completely. Transfer to a serving plate.
For the glaze: In a small bowl, mix the confectioners’ sugar with 3 tablespoons of the maple syrup, adding more syrup as needed for a pourable consistency. Drizzle over the cooled cake. Slice and serve.
