Sour Cream Coffee Cake with Maple Glaze is a delightful treat perfect for any occasion. Its rich, moist texture and sweet glaze make it a favorite among coffee cake lovers. Whether it’s for a weekend brunch or a special celebration, this coffee cake will impress everyone. If you’re looking for similar delicious recipes, check out this blueberry sour cream coffee cake recipe for a fruity twist!
Why Make This Recipe
This sour cream coffee cake offers a perfect balance of sweetness and richness. The addition of sour cream helps create a tender crumb, while the maple glaze adds a delicious sweetness that pairs well with coffee or tea. It’s also quite easy to prepare, making it suitable for both novice and experienced bakers. Plus, you can easily share it with friends and family, just like you would with the mocha caramel cheesecake recipe for a special dessert experience.
How to Make Sour Cream Coffee Cake with Maple Glaze
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1 cup sour cream
- 3/4 cup brown sugar
- 1 tbsp ground cinnamon
- 1/2 cup chopped pecans or walnuts (optional)
- 1/3 cup all-purpose flour
- 4 tbsp melted butter
- 1 cup powdered sugar
- 2 tbsp pure maple syrup
- 1–2 tbsp milk
Directions
Preheat your oven to 350°F. Grease and flour a 10-inch bundt pan or tube pan. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large mixing bowl, beat the softened butter and sugar until light, fluffy, and creamy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Mix in the sour cream until smooth and fully combined. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix for the softest coffee cake texture.
In a separate bowl, combine brown sugar, cinnamon, flour, melted butter, and chopped nuts to create the streusel mixture. Spoon half the batter into the prepared pan and spread evenly. Sprinkle half the cinnamon streusel mixture over the batter. Add the remaining cake batter on top, then finish with the rest of the streusel mixture. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean. Let the Sour Cream Coffee Cake cool in the pan for 15 minutes before transferring it to a wire rack. For the maple glaze, whisk together powdered sugar, maple syrup, and milk until smooth and drizzle-ready. Drizzle the maple glaze generously over the cooled coffee cake for that bakery-style finish.
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How to Serve Sour Cream Coffee Cake with Maple Glaze
Serve the sour cream coffee cake warm or at room temperature, sliced into wedges. It pairs beautifully with a cup of coffee or tea, making it a great choice for breakfast or an afternoon snack. You can also offer it alongside fresh fruit or whipped cream for added flavor. For an alternative sweet treat, consider making strawberry cheesecake sweet rolls.
How to Store Sour Cream Coffee Cake with Maple Glaze
To keep the sour cream coffee cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze the cake. Just wrap it tightly in plastic wrap and then in aluminum foil. It should last about 2-3 months in the freezer. Thaw it in the refrigerator overnight before serving.
Tips to Make Sour Cream Coffee Cake with Maple Glaze
- Make sure your ingredients are at room temperature for the best results.
- Do not overmix the batter; it should be just combined for a light and fluffy texture.
- Feel free to customize the streusel with your favorite nuts or add chocolate chips for an extra treat.
- Always allow the cake to cool slightly before glazing to prevent the glaze from melting away.
Variation
For a fun twist, try adding in some seasonal flavors. You can incorporate pumpkin puree for a fall-inspired cake or use flavored syrups in the glaze for a unique twist.
FAQs
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1. Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt can be a good substitute for sour cream in this recipe, giving a similar texture.
2. How can I enhance the maple flavor?
Consider using maple extract in addition to the pure maple syrup for a more intense flavor.
3. Can this recipe be made in advance?
Absolutely! The coffee cake can be baked a day ahead. Just store it at room temperature and glaze before serving.
Conclusion
Incorporating Sour Cream Coffee Cake with Maple Glaze into your baking repertoire will impress your loved ones. There are many delicious variations to explore, such as Ina Garten’s Barefoot Contessa Sour Cream Coffee Cake or the classic Sour Cream Coffee Cake from Pies and Plots. If you are in the mood to experiment, try the Pumpkin Coffee Cake with Maple Glaze for a seasonal treat, or the Sour Cream Apple Coffee Cake with Maple Pecan Streusel for a delightful variation. Enjoy your baking!
Sour Cream Coffee Cake with Maple Glaze
Ingredients
For the Cake
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1 cup sour cream
For the Streusel
- 3/4 cup brown sugar
- 1 tbsp ground cinnamon
- 1/3 cup all-purpose flour
- 4 tbsp melted butter
- 1/2 cup chopped pecans or walnuts (optional)
For the Glaze
- 1 cup powdered sugar
- 2 tbsp pure maple syrup
- 1–2 tbsp milk
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or tube pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the softened butter and granulated sugar until light, fluffy, and creamy.
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract and mix in the sour cream until smooth and fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Make the Streusel
- In a separate bowl, combine brown sugar, cinnamon, flour, melted butter, and chopped nuts to create the streusel mixture.
Bake the Cake
- Spoon half the batter into the prepared pan and spread evenly.
- Sprinkle half the cinnamon streusel mixture over the batter.
- Add the remaining cake batter on top, then finish with the rest of the streusel mixture.
- Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before transferring it to a wire rack.
Prepare the Glaze
- Whisk together powdered sugar, maple syrup, and milk until smooth and drizzle-ready.
- Drizzle the maple glaze generously over the cooled coffee cake.
