Sour cream Coffee Cake by Ina Garten
If you are looking for “the” coffee cake recipe, don’t look further. This one is incredibly soft with hints of cinnamon. The perfect treat!
Happy NATIONAL COFFEE CAKE DAY!
My dear CEO Ms. Cindy Juncaj from bon COOK™ challenged me to make a Cinnamon Coffee Cake in our 9×13″ rectangular tray. Let me tell you, it’s not only delicious but it turned out beautifully.
This recipe comes from one of first Cheffe who made me want to cook and bake : the extraordinary Ina Garten (@inagarten), of course, you will find Ina’s recipe right HERE!
Enjoy and Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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Sour cream Coffee Cake by Ina Garten
Equipment
Ingredients
SOUR CREAM COFFEE CAKE BATTER
- 2 cups (400 g) sugar (Original recipe calls for 3 cups | 600g)
- 3 sticks (340 g) butter (Softened, At Room Temperature)
- 6 eggs (At Room Temperature)
- 3 tsp (15 g) vanilla bean paste
- 2 1/2 cups (600 g) sour cream (At Room Temperature)
- 4 1/2 cups (565 g) all-purpose flour
- 1/2 cup (65 g) corn starch
- 4 tsp (16 g) baking powder
- 1 tsp (4 g) baking soda
- 1 tsp (6 g) sea salt
CINNAMON PECAN STREUSEL
- 1/2 cup (100 g) light brown sugar
- 1 cup (125 g) all-purpose flour
- 3 tsp (6 g) ground cinnamon
- 1/2 tsp (3 g) sea salt
- 6 tbsp (85 g) butter (Very Cold, Grated)
- 1 1/2 cups (150 g) pecans (Chopped)
Instructions
- Place the Rectangular Flexipat® Tray on the top of your Medium perforated baking sheet. Set Aside.
SOUR CREAM COFFEE CAKE
- In the bowl of your stand mixer, cream the sugar and softened butter together with the paddle attachment on for about 5 minutes on the third lowest setting. Then, add one egg at a time, mixing for a minute in between. Combine the vanilla bean paste and sour cream.
- In a separate mixing bowl, whisk the all-purpose flour, corn starch, baking powder, baking soda and sea salt. Gradually add it to your stand mixer preparation. Mix on low until it is all incorporated.
CINNAMON PECAN STREUSEL
- Preheat oven to 350F/180C.
- Reuse your mixing bowl, whisk the light brown sugar, all-purpose flour, ground cinnamon and sea salt. Grate your cold butter. Start stirring with your spatula and finish with your hands until you have a crumble. Fold the chopped pecans.
- Pour half of your batter into your Flexipat®. Evenly spread with your spatula. Then, pour 3/4 of your streusel on top and finish with the remaining of your batter and streusel.
BAKE!
- Bake for 45 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 40min). It is ready when the toothpick inserted comes out clean.
- Once your Coffee Cake is out of the oven, let it cool down for about 20min. Then, slice and enjoy. Bon Appétit!
Video
Special Notes
Nutrition
