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Sour Cream Coffee Cake

I’m SO excited to introduce you to one of our NEW monthly contributors, this is Liz from A Sweet Baker !

Liz A Sweet Life

I love Liz’s blog and all of her delicious dessert recipes… if you’ve ever got a hankerin’ for something sweet- A Sweet Baker is where you wanna go 🙂  AND with that I’m gonna let Liz take it from here…

Hi Everyone! I’m so excited to be here, as monthly contributor, on “What’s Cooking with Ruthie”. It’s another great way I can share my love of baking with you! I really hope you enjoy my first post – Sour Cream Coffee Cake with a Maple Syrup Glaze!Sour Cream Coffee Cake

I’ve mentioned before on my blog that I’m not a very big fan of cake. Yes, you heard me, I can take it or leave it. I prefer dense, moist desserts like my brownies, bars, or loaves. Coffee cake has an exception, though. They’re moist, dense, and full of flavor. That’s what you get that when you taste this Sour Cream Coffee Cake. A cake that’s ribboned with cinnamon-sugar streusel, topped with more streusel, and then drenched in a Maple Syrup glaze that goes perfect with it.

Sour Cream Coffee Cake

Coffee Cake has always been a dessert that brings back memories of my childhood. I first tasted a Sour Cream Coffee Cake when my brother and I went on a camping trip with my aunt and uncle. We stopped at a local farmer’s marker that was run by Mennonites, in a small community south of where we lived. My aunt bought one of their Sour Cream Coffee Cakes and we shared it once we got back home. I remember it being one of the moistest, most delicious cakes that I had tried. It had all that crunchy, sugary struesel on top, which gave it more of an appeal to me. Since then I have been searching for a recipe that tastes just like the one I remember as a kid.

Yield: 10

Sour Cream Coffee Cake

Sour Cream Coffee Cake
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes


  • For the Cake:
  • 12 tablespoons 1 1/2 sticks unsalted butter at room temperature
  • 1 1/2 cups granulated sugar
  • 3 extra-large eggs at 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
  • For the Streusel:
  • 1/4 cup light brown sugar, packed
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon kosher salt
  • 3 tablespoons cold unsalted butter, cut into pieces
  • For the Glaze:
  • 1/2 cup icing, confectioners' sugar
  • 2 Tbsp. Maple Syrup


  1. Preheat oven to 350 F. Grease and flour a 10-inch tube pan or bundt pan.
  2. Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment for 4 to 5 minutes, until light and creamy.
  3. Add the eggs 1 at a time.
  4. Add the vanilla and sour cream.
  5. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined.
  6. Finish stirring with a spatula to be sure the batter is completely mixed.
  7. 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.
  8. Spoon half the batter into the pan and spread it out with the back of a spoon. Sprinkle with 3/4 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.
  9. Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, 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 over cake.
  10. Enjoy!


Recipe slightly adapted from Ina Garten’s recipe on the Food Network

Sour Cream Coffee Cake

This cake came out moist, dense, and flavorful. Just the way I like it! The only things I would change next time is I would double the struesel recipe and add more if it inside (because you can never get enough struesel!) and I would take it out a bit sooner. I think I left mine in too long. If you want to check out my other great recipes, stop over at A Sweet Baker. I promise you, I’ll have something you’ll love!


Doesn’t that Sour Cream Coffee Cake look just delicious!  I am such a lover of Coffee Cakes… always have been!  This looks amazing and while were drooling over Liz’s recipes take a look at these…

Cranberry & Grapefruit Scones


Banana Peanut Butter Brownies


The Best Chocolate Chip Cookies

Thanks so much to our Sweets/Desserts Contributor~ Liz from A Sweet Baker… make sure to visit her or connect with her on:

 Facebook// Twitter// Pinterest//Google+ 

Hope your Friday is an easy going one…

I hope you’ll come and party with me at Super Saturday Show & Tell tomorrow too– I love seeing everyones fabulous projects.

Happy Weekend!!

xoxo~ Ruthie

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  1. I’ve been reading Liz’s blog since long and the recipes she shares are so delicious and unique.

    • Ruthie says:

      I loved having Liz as a contributor. . . is wonderful for sure!! That’s so awesome you love her too 🙂 I hope you have a beautiful week. xoxo~ Ruthie

  2. Natalie says:

    This looks soooo good! I will definitely have to try it out! P.S. Stopping by from BYBC13 🙂

    • Ruth says:

      Hi Natalie… I’m so glad you came by 🙂 I had such a nice time at the BYBC… can’t wait for next year. xoxo~ Ruthie

  3. Winnie says:

    I also loooooooove coffee cakes, and this one look GREAT !!

  4. I love coffee cakes even thought I don’t drink coffee. This looks delicious. Pinned this one for a special time.

    We’re having a party on Monday – What’d You Do ThisWeekend (goes live midnight Sunday). I’d love it if you could drop by with this. I think it would be a hit!

    Thanks for sharing.

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