Sour Cream Coffee Cake

I love waking up to a house full of friends. It reminds me of college and just after, when we couldn’t get enough of one another. We’d hang out for days on end, watching Comedy Central, drinking a thousand beers, talking and laughing and smoking and making things, editing the literary magazine, writing papers due the next morning, ordering Irish nachos from our favorite neighborhood bar. We’re so lucky to have these people in our lives still, as we all grow up in separate houses. We’ve had guests for the holidays, staying up late playing board games and drinking wine, waking up for walks in the woods with dogs and babies we’ve aquired along the way, who add depth and beauty to our evolving group. Coffee cake is a wonderful thing to make during such cozy house party weekends. Those up early can cut themselves a big piece to have with a cup of coffee. It’s an ideal snack to have after an afternoon spent sledding. Try it this weekend for a New Year’s Day brunch, served with a big citrus-y fruit salad and lots of crispy bacon.

Sour Cream Coffee Cake
Adapted from a recipe by Ina Garten


For the Cake

  • 1 1/2 sticks unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 eggs at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 1/4 cups sour cream
  • 2 1/2 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

For the Streusel

  • 1/4 cup packed brown sugar
  • 1/2 cup all purpose flour
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 3 tablespoons cold unsalted butter, cut into pieces


For the Cake

Preheat oven to 350, butter and flour a 10-inch Bundt pan. Cream butter and sugar in a mixer fitted with the paddle attachment. Add the eggs, vanilla, and sour cream. In a large mixing bowl combine flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the flour until just combined.

For the Streusel

Crumble together with your fingers the flour, brown sugar, cinnamon, salt, and butter.

Pour half the batter into prepared pan and spread with a spatula, top with half the streusel, remainder of the batter, finishing with streusel mixture. Bake for 50-60 minutes, until a cake tester comes out clean.


Jillian Bedell

Jillian Bedell is a writer and mother living in a farmhouse in Cushing, Maine. She is very good at talking about herself in the third person. She is co-author of Eating in Maine: At Home, On the Town, and On the Road.


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