There’s nothing like the smell of a coffee cake baking on a quiet morning. This Ina Garten sour cream coffee cake recipe is a classic—rich, tender, and packed with cinnamon flavor.
It’s the kind of treat that makes any day feel special, whether you’re sharing it with friends or enjoying a slice solo. Let’s get into why this recipe is a keeper and how to make it step-by-step.
Why People Love This Sour Cream Coffee Cake
Ina Garten knows how to make comfort food feel elegant yet simple. This coffee cake wins hearts with its moist crumb, thanks to the sour cream. The streusel topping adds a sweet, crunchy contrast that’s hard to beat.
It’s a recipe that feels timeless. People love it for breakfast, brunch, or even dessert—it’s that versatile. Plus, the cinnamon swirl running through it gives every bite a warm, cozy vibe.
The balance of flavors is spot-on. It’s not too sweet, letting the buttery cake and nutty topping shine. No wonder it’s a fan favorite from Ina’s collection!
Ingredients You’ll Need
This recipe makes a 9-inch cake, serving about 8-10 people. Gather these everyday ingredients, and you’re halfway there. Ina keeps it straightforward, which is part of the charm.
For the cake:
- 1 ½ sticks (12 tablespoons) unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs, room temperature
- 1 ½ teaspoons vanilla extract
- 1 ¼ cups sour cream
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
For the streusel:
- ¼ cup light brown sugar, packed
- ½ cup all-purpose flour
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon kosher salt
- 3 tablespoons cold unsalted butter, cut into pieces
- ¾ cup chopped walnuts (optional)
For the glaze (optional):
- ½ cup powdered sugar
- 2 tablespoons pure maple syrup
Kitchen Tools to Gather
You don’t need much to pull this off. A 9-inch springform pan is ideal for easy slicing and serving. A couple of mixing bowls and a spatula are your main helpers.
An electric mixer makes creaming the butter and sugar a breeze. If you’re adding the glaze, a small whisk works great. That’s all—nothing fancy required!
How to Make Ina Garten’s Sour Cream Coffee Cake
Step 1: Preheat and Prep
Set your oven to 350°F (175°C). Grease and lightly flour your 9-inch springform pan. This keeps the cake from sticking and gives it a clean release.
Step 2: Make the Streusel
In a bowl, mix brown sugar, flour, cinnamon, and salt. Cut in the cold butter with a fork or your fingers until it’s crumbly. Stir in walnuts if you’re using them, then set aside.
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Keep it handy—you’ll need it soon. This ensures the cake rises evenly.
Step 4: Cream the Butter and Sugar
In a large bowl, beat the butter and sugar with an electric mixer for 4-5 minutes. It should be light and fluffy. This step builds the cake’s tender texture.
Step 5: Add Eggs and Wet Ingredients
Beat in the eggs one at a time, then add vanilla and sour cream. Mix until smooth, scraping down the bowl as needed. The sour cream keeps it moist and rich.
Step 6: Combine Wet and Dry
Add the flour mixture to the wet ingredients in three parts. Mix on low speed just until combined—overmixing makes it tough. The batter will be thick and creamy.
Step 7: Layer the Batter and Streusel
Spread half the batter into the pan, smoothing it out. Sprinkle half the streusel over it, then add the rest of the batter. Top with the remaining streusel.
Step 8: Bake the Cake
Bake for 50-60 minutes, until a toothpick in the center comes out clean. Let it cool in the pan for 10 minutes, then remove the springform sides. Cool completely on a rack.
Step 9: Add the Glaze (Optional)
Whisk powdered sugar and maple syrup until smooth. Drizzle over the cooled cake with a spoon. It adds a sweet, glossy finish.
Tips for the Best Coffee Cake
- Use room-temperature eggs and sour cream for a smoother batter.
- Don’t skip chilling the streusel butter—it keeps it crumbly.
- Swap walnuts for pecans or leave nuts out if you prefer.
- Store leftovers at room temp for 2 days or fridge for 5.
- Warm slices in the oven at 300°F for 10 minutes to refresh.
Nutritional Information
Here’s a rough estimate per serving (based on 10 slices). It’s a treat, so enjoy in moderation!
| Nutrient | Amount per Serving |
|---|---|
| Calories | 480 kcal |
| Total Fat | 26g |
| Saturated Fat | 14g |
| Carbohydrates | 58g |
| Sugars | 36g |
| Protein | 6g |
| Sodium | 320mg |
The fat comes from butter and sour cream, while sugar fuels the sweetness. Nuts add a bit more heft if included.
Serving Suggestions
- Slice it warm and serve with a pat of butter for extra richness.
- Pair with black coffee or tea to balance the sweetness.
- Add a dollop of whipped cream for a decadent twist.
- Serve at brunch alongside fruit for a fresh contrast.
- Cut into wedges and wrap for a grab-and-go snack.
Storing and Freezing Tips
Keep this cake covered at room temperature for up to 2 days. For longer, pop it in the fridge—it’ll stay good for 5 days. The streusel might soften, but it’ll still taste great.
To freeze, wrap slices tightly in plastic wrap and store in a freezer bag. It’ll keep for 2-3 months—just thaw at room temp or overnight in the fridge.
Why This Recipe Stands Out
Ina’s version nails the texture—soft and moist from sour cream, with a crunchy streusel that’s pure joy. The cinnamon ties it all together without overwhelming. It’s simple enough for beginners but feels like a bakery treat.
The optional glaze adds a little flair, but the cake shines on its own. It’s the kind of recipe you’ll make again and again. Perfect for lazy weekends or impressing guests!
Summary
Ina Garten’s sour cream coffee cake is a must-try for any baking fan. It’s moist, flavorful, and topped with a irresistible streusel that makes it special. Easy to whip up and even easier to love, it’s a classic for a reason.
Whether it’s breakfast or a sweet snack, this cake fits the bill. The recipe’s straightforward steps deliver big results every time. Grab your ingredients and bake up some comfort!
FAQ
Can I use Greek yogurt instead of sour cream?
Yes, full-fat Greek yogurt works as a substitute. It’ll still keep the cake moist and tender.
How do I know when it’s fully baked?
A toothpick inserted in the center should come out clean or with dry crumbs.
Can I make it ahead?
Bake it a day in advance and store at room temp. Add the glaze just before serving.
What if I don’t have a springform pan?
A 9-inch round cake pan works, but it might need a few extra minutes to bake.
Can I skip the nuts in the streusel?
Absolutely, leave them out—it’ll still be crunchy and delicious.
Ina Garten Sour Cream Coffee Cake Recipe
Equipment
- 9-inch springform pan
- Mixing bowls (2-3)
- Electric mixer (optional)
- Whisk
- Spatula
- Fork or fingers (for streusel)
- Cooling rack
- Measuring cups and spoons
Ingredients
For the cake:
- 1 ½ sticks 12 tablespoons unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs room temperature
- 1 ½ teaspoons vanilla extract
- 1 ¼ cups sour cream
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
For the streusel:
- ¼ cup light brown sugar packed
- ½ cup all-purpose flour
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon kosher salt
- 3 tablespoons cold unsalted butter cut into pieces
- ¾ cup chopped walnuts optional
- For the glaze optional:
- ½ cup powdered sugar
- 2 tablespoons pure maple syrup
Instructions
Step 1: Preheat and Prep
- Set your oven to 350°F (175°C). Grease and lightly flour your 9-inch springform pan. This keeps the cake from sticking and gives it a clean release.
Step 2: Make the Streusel
- In a bowl, mix brown sugar, flour, cinnamon, and salt. Cut in the cold butter with a fork or your fingers until it’s crumbly. Stir in walnuts if you’re using them, then set aside.
Step 3: Mix the Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Keep it handy—you’ll need it soon. This ensures the cake rises evenly.
Step 4: Cream the Butter and Sugar
- In a large bowl, beat the butter and sugar with an electric mixer for 4-5 minutes. It should be light and fluffy. This step builds the cake’s tender texture.
Step 5: Add Eggs and Wet Ingredients
- Beat in the eggs one at a time, then add vanilla and sour cream. Mix until smooth, scraping down the bowl as needed. The sour cream keeps it moist and rich.
Step 6: Combine Wet and Dry
- Add the flour mixture to the wet ingredients in three parts. Mix on low speed just until combined—overmixing makes it tough. The batter will be thick and creamy.
Step 7: Layer the Batter and Streusel
- Spread half the batter into the pan, smoothing it out. Sprinkle half the streusel over it, then add the rest of the batter. Top with the remaining streusel.
Step 8: Bake the Cake
- Bake for 50-60 minutes, until a toothpick in the center comes out clean. Let it cool in the pan for 10 minutes, then remove the springform sides. Cool completely on a rack.
Step 9: Add the Glaze (Optional)
- Whisk powdered sugar and maple syrup until smooth. Drizzle over the cooled cake with a spoon. It adds a sweet, glossy finish.
