Discover the Delight of Sour Cream Coffee Cake with Maple Glaze
This Sour Cream Coffee Cake with Maple Glaze is a delightful treat that brings warmth and comfort to any occasion. Its moist texture and rich flavor make it an irresistible choice for breakfast or as a snack with your afternoon coffee. The addition of a sweet maple glaze takes the cake to a whole new level. If you’re a fan of delicious baked goods, this recipe is definitely worth trying. You might also enjoy learning about different cake recipes like the coffee mousse cake for a delightful dessert experience.
Why This Recipe Stands Out
What makes this coffee cake special is its unique blend of flavors and textures. The sour cream keeps the cake incredibly moist, while the cinnamon streusel adds a delightful crunch in every bite. Not to mention, the drizzle of maple glaze elevates it further, creating a sweet finish that pairs perfectly with coffee. If you’re considering another delicious cake, the best carrot cake recipe is another great option to explore.
Creating Your Sour Cream Coffee Cake
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:
Start by preheating your oven to 350°F and greasing and flouring a 10-inch bundt pan or tube pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large mixing bowl, beat together the softened butter and sugar until light and fluffy. Add the eggs one at a time, ensuring to mix well after each addition. Stir in the vanilla extract and mix in the sour cream until smooth. You may also find Do I Have To Refrigerate My Carrot Cake With Cream Cheese Frosting useful.
Gradually combine the dry ingredients with the wet mixture, ensuring not to overmix for a soft coffee cake texture. For the cinnamon streusel, mix together the brown sugar, cinnamon, the additional flour, melted butter, and chopped nuts in a separate bowl.
Spoon half of the batter into your prepared pan, spreading it evenly. Sprinkle half of the streusel mixture over this layer. Follow with the remaining batter, topping it off with the last of the streusel mixture. Bake for about 45–55 minutes or until a toothpick inserted into the center comes out clean. Allow your Sour Cream Coffee Cake to cool in the pan for about 15 minutes before transferring it to a wire rack.
For the maple glaze, whisk the powdered sugar with maple syrup and milk until smooth, then drizzle it generously over the cooled cake. For some other delightful cake choices, check out the mango glazed cream cake recipe.
How to Serve This Delicious Coffee Cake
This Sour Cream Coffee Cake is perfect for serving at brunch, alongside coffee, or even as a sweet snack at any time of the day. Slice it into generous pieces and enjoy it warm or at room temperature.
Storing Your Coffee Cake
To keep your coffee cake fresh, store it in an airtight container at room temperature for up to three days. If you wish to extend its shelf life, wrap it tightly in plastic wrap and refrigerate it for up to a week.
Tips for Making the Perfect Sour Cream Coffee Cake
- Ensure all ingredients, especially eggs and butter, are at room temperature for the best blending results.
- Don’t overmix the batter; this will keep your coffee cake fluffy.
- Consider adding a dash of nutmeg for an extra layer of flavor.
- If you like a nuttier crunch, add more pecans or walnuts to the streusel mixture.
Variations to Consider
For a twist on the classic recipe, try substituting the maple glaze with a chocolate ganache or a simple lemon glaze. Additionally, using fresh fruit like blueberries or apples in the batter can enhance the flavor profile.
Nutritional Information
This recipe yields approximately 12 servings. Each slice provides a balanced mix of carbohydrates and fats, making it a delightful treat when enjoyed in moderation.
Serving Ideas for Family
Pair this coffee cake with a fruit salad for a fresh twist or serve alongside whipped cream for added indulgence. It also makes a great foundation for a dessert bar when topped with ice cream or fresh berries.
Pairing Suggestions
This cake is best enjoyed with a steaming cup of coffee or tea. It also pairs well with a scoop of vanilla ice cream for a delightful dessert experience.
Frequently Asked Questions
Can I use low-fat sour cream for this recipe?
Yes, using low-fat sour cream will work, although it may slightly change the texture of the cake.
How do I know when my cake is done?
Insert a toothpick into the center of the cake; if it comes out clean or with just a few crumbs, the cake is done.
Can I freeze the Sour Cream Coffee Cake?
Yes, you can freeze this cake. Make sure to wrap it well in plastic wrap and then in foil before freezing. It can be kept frozen for up to three months.
Conclusion
Sour Cream Coffee Cake with Maple Glaze is a versatile recipe that can be enjoyed at any time of the day. If you’re looking for more coffee cake inspiration, take a look at Ina Garten’s Barefoot Contessa Sour Cream Coffee Cake, which offers a classic take on this beloved treat. Additionally, you may want to explore other delicious recipes like Sour Cream Coffee Cake – Pies and Plots or for something unique, the Sour Cream Apple Coffee Cake with Maple Pecan Streusel. And if you’re interested in seasonal flavors, the Pumpkin Coffee Cake with Maple Glaze – Food52 is a fantastic option to try!
Print
Sour Cream Coffee Cake with Maple Glaze
- Total Time: 70 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful sour cream coffee cake topped with a sweet maple glaze, perfect for breakfast or an afternoon snack.
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
Instructions
- Preheat your oven to 350°F and grease and flour a 10-inch bundt pan or tube pan.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
- Beat the softened butter and sugar together in a large mixing bowl until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and mix in the sour cream until smooth.
- Combine the dry ingredients with the wet mixture gradually, ensuring not to overmix.
- Mix the brown sugar, cinnamon, additional flour, melted butter, and chopped nuts in a separate bowl for the cinnamon streusel.
- Spoon half of the batter into the prepared pan, spreading it evenly.
- Sprinkle half of the streusel mixture over this layer.
- Top with the remaining batter, followed by the last of the streusel mixture.
- Bake for about 45–55 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for about 15 minutes before transferring it to a wire rack.
- Whisk the powdered sugar with maple syrup and milk until smooth and drizzle it generously over the cooled cake.
Notes
For best results, ensure all ingredients are at room temperature before starting. Store in an airtight container at room temperature for up to three days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 240mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: coffee cake, sour cream cake, maple glaze, dessert, brunch, sweet treat