Are you looking for a delicious and rich coffee cake that’s perfect for a brunch, family gathering, or even as a special treat? Look no further than Ina Garten’s Sour Cream Coffee Cake. This easy-to-make cake is packed with flavors and offers the perfect balance of sweetness and richness. Whether you’re a baking beginner or an experienced chef, this recipe is sure to impress.
What is Ina Garten’s Sour Cream Coffee Cake?
Ina Garten’s Sour Cream Coffee Cake is a moist, tender cake that is perfectly complemented by a cinnamon-sugar swirl and topped with a crunchy walnut streusel. The sour cream gives the cake its signature texture—moist and slightly tangy—while the cinnamon-sugar swirl brings a touch of sweetness and spice. The crunchy walnut topping adds a delightful contrast, making every bite a burst of flavor.
This classic recipe has been loved for generations. It’s simple to prepare yet packs so much flavor. Whether served with a hot cup of coffee in the morning or as a dessert after dinner, this cake will never disappoint.
The Origin of the Recipe
The Sour Cream Coffee Cake is a traditional American dessert, and Ina Garten’s version takes it to the next level. Known for her simple yet sophisticated approach to home cooking, Garten has transformed this everyday treat into something truly memorable. The recipe is a part of her repertoire and has become one of her fan-favorite cakes, especially in the colder months.
Though variations of coffee cakes have been baked for centuries, the incorporation of sour cream into the batter adds a distinct richness that has made it a modern classic.
Ingredients for Ina Garten’s Sour Cream Coffee Cake
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream (room temperature)
For the Cinnamon-Sugar Swirl:
- 1/2 cup packed light brown sugar
- 1 tablespoon ground cinnamon
- 1/2 cup chopped walnuts (optional)
And lastly for the Topping:
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup chopped walnuts (optional)
Step-by-Step Directions and Preparation Method
1: Preheat the Oven and Prepare the Pan
Start by preheating your oven to 350°F (175°C). Then, grease and flour a 9-inch bundt pan or a 9×9 square pan, depending on your preference. This step ensures that your cake will come out easily once it’s baked.
2: Prepare the Cinnamon-Sugar Swirl
In a small bowl, mix together 1/2 cup of packed light brown sugar, 1 tablespoon of ground cinnamon, and 1/2 cup of chopped walnuts (optional). Set this aside to sprinkle in later.
3: Make the Cake Batter
- In a medium bowl, whisk together the 2 1/2 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Set this dry mixture aside.
- In a large bowl, use an electric mixer to beat 1/2 cup of softened unsalted butter and 1 1/4 cups of granulated sugar together until the mixture becomes light and fluffy. This process should take about 3-5 minutes.
- Add the 3 large eggs one at a time, beating well after each addition. Stir in 1 teaspoon of vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with 1 cup of room temperature sour cream. Start and end with the dry ingredients. Be sure to mix until just combined to avoid overworking the batter.
4: Assemble the Cake
- Spoon half of the prepared cake batter into your greased pan, spreading it out evenly.
- Sprinkle half of the cinnamon-sugar mixture over the batter, ensuring it is well distributed.
- Add the remaining batter on top of the cinnamon layer and spread it out evenly.
- Top the batter with the remaining cinnamon-sugar mixture.
5: Bake the Cake
Bake the cake in the preheated oven for 45-50 minutes. Use a toothpick to check if the cake is fully baked—insert it into the center of the cake, and if it comes out clean, it’s ready. Once baked, allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
6: Prepare the Topping
While the cake is cooling, mix together 1/2 cup of granulated sugar, 1/2 teaspoon of ground cinnamon, and 1/4 cup of chopped walnuts (optional) for the topping. Sprinkle the mixture evenly over the cooled cake.
7: Serve and Enjoy!
Once the cake is completely cooled and topped, slice it into pieces and serve. This cake is absolutely perfect with a cup of coffee or tea.
Cooking Tips for Perfect Sour Cream Coffee Cake
- For Extra Moisture: Add more sour cream or use Greek yogurt instead of sour cream for a denser, richer cake.
- Customize Your Cake: Feel free to swap out the walnuts for your favorite nuts, such as pecans or almonds. You can also add chocolate chips for an extra indulgence.
- Room Temperature Ingredients: Be sure to use room-temperature butter, eggs, and sour cream. This helps the ingredients mix together more evenly, resulting in a smooth batter and a fluffier cake.
Variations of Ina Garten’s Sour Cream Coffee Cake
While the original recipe is simple and delicious, there are several variations you can try. Here are some ideas:
- Gluten-Free Version: For those who need to avoid gluten, substitute the all-purpose flour with a gluten-free flour blend. Ensure the other ingredients remain the same.
- Fruit-Topped Cake: Add your favorite fruits like blueberries, raspberries, or even slices of apple into the batter for a fresh twist.
- Chocolate Chip Coffee Cake: If you’re a fan of chocolate, consider adding mini chocolate chips to the batter or the cinnamon-sugar swirl for a decadent addition.
Frequently Asked Questions (FAQs) About Ina Garten’s Sour Cream Coffee Cake
1. Can I use a different pan size for this recipe? Yes, you can use a 9×9 square pan instead of a bundt pan. Just keep in mind that the baking time may vary, so start checking after 35 minutes.
2. Can I make this cake ahead of time? Yes, this coffee cake stays fresh for 2-3 days when stored in an airtight container. It can also be frozen for up to 3 months. Just be sure to thaw it at room temperature before serving.
3. Can I use non-dairy substitutes? If you prefer to make this recipe dairy-free, you can substitute the sour cream with non-dairy yogurt, and the butter with a non-dairy butter substitute.
4. Can I skip the nuts? Absolutely! If you or your guests don’t like nuts, feel free to omit them from both the cinnamon-sugar swirl and the topping. The cake will still taste delicious.
Conclusion:
Ina Garten’s Sour Cream Coffee Cake is a true classic that combines a tender, moist texture with the rich flavors of cinnamon and walnuts. It’s easy to prepare and customizable, making it the perfect recipe to bake for any occasion. Whether you’re hosting a brunch, celebrating a holiday, or just craving a slice with your coffee, this coffee cake will always be a hit.
By following this detailed recipe, you’re sure to bake a cake that’s not only delicious but also packed with flavors that will make your guests ask for seconds. The balance of sweet and savory, coupled with the texture, makes this cake a crowd-pleaser every time.
Happy baking!
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Ina Garten’s Sour Cream Coffee Cake Recipe | Moist & Delicious
- Total Time: 1 hr 10 mins
- Diet: Vegetarian
Description
Ina Garten’s Sour Cream Coffee Cake is a moist, tender cake that is perfectly complemented by a cinnamon-sugar swirl and topped with a crunchy walnut streusel. The sour cream gives the cake its signature texture—moist and slightly tangy—while the cinnamon-sugar swirl brings a touch of sweetness and spice. The crunchy walnut topping adds a delightful contrast, making every bite a burst of flavor.
Ingredients
For the Cake:
-
2 1/2 cups all-purpose flour
-
2 teaspoons baking powder
-
1/2 teaspoon baking soda
-
1/2 teaspoon salt
-
1/2 cup (1 stick) unsalted butter, softened
-
1 1/4 cups granulated sugar
-
3 large eggs
-
1 teaspoon vanilla extract
-
1 cup sour cream (room temperature)
For the Cinnamon-Sugar Swirl:
-
1/2 cup packed light brown sugar
-
1 tablespoon ground cinnamon
-
1/2 cup chopped walnuts (optional)
For the Topping:
-
1/2 cup granulated sugar
-
1/2 teaspoon ground cinnamon
-
1/4 cup chopped walnuts (optional)
Instructions
Step 1: Preheat the Oven and Prepare the Pan
Start by preheating your oven to 350°F (175°C). Then, grease and flour a 9-inch bundt pan or a 9×9 square pan, depending on your preference. This step ensures that your cake will come out easily once it’s baked.
Step 2: Prepare the Cinnamon-Sugar Swirl
In a small bowl, mix together 1/2 cup of packed light brown sugar, 1 tablespoon of ground cinnamon, and 1/2 cup of chopped walnuts (optional). Set this aside to sprinkle in later.
Step 3: Make the Cake Batter
-
In a medium bowl, whisk together the 2 1/2 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Set this dry mixture aside.
-
In a large bowl, use an electric mixer to beat 1/2 cup of softened unsalted butter and 1 1/4 cups of granulated sugar together until the mixture becomes light and fluffy. This process should take about 3-5 minutes.
-
Add the 3 large eggs one at a time, beating well after each addition. Stir in 1 teaspoon of vanilla extract.
-
Gradually add the dry ingredients to the wet mixture, alternating with 1 cup of room temperature sour cream. Start and end with the dry ingredients. Be sure to mix until just combined to avoid overworking the batter.
Step 4: Assemble the Cake
-
Spoon half of the prepared cake batter into your greased pan, spreading it out evenly.
-
Sprinkle half of the cinnamon-sugar mixture over the batter, ensuring it is well distributed.
-
Add the remaining batter on top of the cinnamon layer and spread it out evenly.
-
Top the batter with the remaining cinnamon-sugar mixture.
Step 5: Bake the Cake
Bake the cake in the preheated oven for 45-50 minutes. Use a toothpick to check if the cake is fully baked—insert it into the center of the cake, and if it comes out clean, it’s ready. Once baked, allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Step 6: Prepare the Topping
While the cake is cooling, mix together 1/2 cup of granulated sugar, 1/2 teaspoon of ground cinnamon, and 1/4 cup of chopped walnuts (optional) for the topping. Sprinkle the mixture evenly over the cooled cake.
Step 7: Serve and Enjoy!
Once the cake is completely cooled and topped, slice it into pieces and serve. This cake is absolutely perfect with a cup of coffee or tea.
Cooking Tips for Perfect Sour Cream Coffee Cake
-
For Extra Moisture: Add more sour cream or use Greek yogurt instead of sour cream for a denser, richer cake.
-
Customize Your Cake: Feel free to swap out the walnuts for your favorite nuts, such as pecans or almonds. You can also add chocolate chips for an extra indulgence.
-
Room Temperature Ingredients: Be sure to use room-temperature butter, eggs, and sour cream. This helps the ingredients mix together more evenly, resulting in a smooth batter and a fluffier cake.
Notes
This Sour Cream Coffee Cake is one of Ina’s timeless classics—perfect for brunch, cozy mornings, or a sweet afternoon treat. Don’t forget to share a slice (or keep it all to yourself—we won’t judge!)
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Ina Garten’s Sour Cream Coffee Cake Recipe