I’ve always found it strange that coffee cake doesn’t in fact contain coffee. When I was a little girl I naturally assumed I would care for the stuff, considering it’s name. Talk about judging a book, or cake, by it’s cover! Of course as an adult I will devour a piece of this Sour Cream Coffee Cake with a nice strong cup of coffee on the side any day of the week.
This recipe for Sour Cream Coffee cake is an old family classic straight from my Grandma “Shapop” as I call her, but with a bit of a twist of my own. It’s a classic coffee cake with a rich, buttery flavor imparted by the sour cream and filled with a cinnamon and pecan swirl center.
I finish my coffee cake with a sweet cinnamon glaze because everything, in my opinion, is better with a bit of frosting! Of course you could also substitute a vanilla glaze or even a fresh orange glaze with a bit more fresh zest on top. I happen to think that the cinnamon, sugar, and vanilla combination is reminisent of a gooey morning cinnamon roll, so I think I’ll keep it.
Once the glaze has dripped down the sides of your cake, it’s ready to transfer to a serving plate, slice and enjoy. This sour cream coffee cake is perfect served on it’s own or as the center of a brunch table! This is also a great make ahead dish when guests come to visit. Make the coffee cake the night before, wrap tightly in plastic wrap and allow to cool overnight. (This is the trick for moist cake every time.) In the morning all you’ll need is a few minutes to whip up the glaze and start the coffee pot. It doesn’t get much easier, or more delicious than that. Do you have a favorite family coffee cake recipe? I hope you will give my Grandma Shapop’s a try!
photos by Leah Bergman
- 1 cup (2 sticks) unsalted butter, room temp
- 1 cup granulated sugar
- 3 eggs
- 1 tsp vanilla extract
- 2 1/2 cups sifted all-purpose flour
- 3 tsp baking powder
- 1 tsp baking soda
- pinch of salt
- 1 1/4 cup sour cream (full fat)
- 1/2 cup granulated sugar
- 2 tsp cinnamon
- 1 cup chopped pecans
- 1 cup confectioners sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 1-2 Tbsp milk
- Preheat oven to 350 degrees and grease a 10" tube pan or bundt pan, set aside.
- In the bowl of an electric mixer, cream together butter and sugar until pale and fluffy.
- Scrap down sides of the bowl and beat in eggs and vanilla extract until well combined.
- In a large bowl whisk together flour (sifted before measuring), baking powder, baking soda, and salt.
- Add dry ingredients to the butter mixture on slow speed until just combined. (Do not overmix)
- Add in the sour cream and beat just until combined.
- In a small bowl mix together sugar, cinnamon and chopped pecans. Set aside.
- Spoon half of the batter into the bottom of greased pan. Top with all of the cinnamon-pecan swirl mixture and finally top with the remainder of the batter, smoothing the top with a spoon or spatula.
- Bake 350 degrees for 40-50 minutes or until golden brown and a toothpick inserted comes out clean. Start checking at 40 minutes. Allow to cool partially before inverting out of the pan to a cooling rack. Wrap in plastic wrap and allow to sit overnight before glazing and serving. This will insure a moist cake.
- In a small bowl mix together confectioners sugar, cinnamon, vanilla and 1 Tbsp milk. Mix to combine. You may want to add up to 1 Tbsp more milk if the glaze is too thick to drizzle. It should be the consistency of white glue.
- Drizzle glaze over the top of your cooled coffee cake. Slice and serve with coffee!
- 1. Make sure to sift flour before measuring to insure a light cake.
- 2. Wrapping the cake in plastic overnight will help hold in moisture but if you do not have time for this step feel free to cool completely, glaze, and serve same day.