Sour Cream Coffee Cake with Maple Glaze
A delightful sour cream coffee cake topped with a sweet maple glaze, perfect for any occasion.
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.
Notes
Make sure your ingredients are at room temperature for the best results. Do not overmix the batter. Feel free to customize the streusel with your favorite nuts or add chocolate chips. Allow the cake to cool slightly before glazing.