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Sour Cream Coffee Cake

Rose Levy Beranbaum
Course cake, coffee cake, Dessert


  • One 9-inch springform pan, greased, bottom lined with parchment paper, and then greased and floured.
  • food processor
  • stand or hand mixer


Streusel Topping and Filling

  • 1/3 cup light brown sugar firmly packed
  • 2 tbsps granulated white sugar
  • 1 cup walnuts or pecans
  • tsps cinnamon
  • ½ cup unsifted cake flour
  • 4 tbsps unsalted butter softened at room temperature
  • ½ tsp vanilla

Cake Batter

  • 4 large egg yolks
  • cup sour cream
  • tsps vanilla
  • 2 cups sifted cake flour
  • 1 cup granulated white sugar
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 12 tbsps unsalted butter

Optional Ingredients

  • 1 Granny Smith apple peeled, cored, sliced ¼in. thick; sprinkled with 2 tsps lemon juice
  • 1 heaping cup frozen peaches thawed and sliced ¼in. thick


For Streusel Topping & Filling

  • Pulse sugars, nuts, and cinnamon until the nuts are coarsely chopped in a food processor.
  • Remove ¾ cup of the mixture for filling. Add the flour, butter, and vanilla to the remainder, and pulse briefly to make the topping.

For the Cake

  • Preheat oven to 350°.
  • Combine the yolks, about ¼ of the sour cream, and the vanilla in a medium mixing bowl.
  • Combine the dry ingredients in a large mixing bowl, and mix on low for about 30 seconds. Add the butter and remaining sour cream to this mixture. Mix on low until the dry ingredients are moistened.
  • Increase to medium speed (high if using a hand mixer) and beat for about 1½ minutes. Be sure to scrape down the sides.
  • Gradually add in the egg mixture in three batches, beating for 20 seconds after each addition. Scrape down the sides.
  • Reserve about ⅓ of the batter and scrape the remainder into the prepared pan (see equipment list).
  • Smooth the surface and sprinkle with the streusel filing. Top with apple or peach slices if desired.
  • Drop the reserved batter in large blobs over the fruit and spread evenly with the spatula. Sprinkle with the streusel topping and bake for 55 - 65 minutes, or until a cake tester or toothpick comes out clean when pressed into the center. Cover loosely with buttered foil after 45 minutes to prevent over browning.
  • Let the cake cool in the pan on a rack for 10 minutes. Loosen the sides and remove the sides of the springform pan. Cool completely before wrapping airtight.
Keyword cake, coffee cake, dessert, dessert recipe