Ina Garten’s Sour Cream Coffee Cake is the quintessential weekend treat. Featured in her classic book Barefoot Contessa Parties! (2001), this cake manages to be incredibly dense and rich while remaining perfectly tender. It is the kind of recipe that makes a house smell like heaven while it bakes, making it the perfect centerpiece for a slow Sunday morning or an afternoon tea.

The magic of this cake lies in the addition of sour cream, which provides a slight tang and keeps the crumb moist for days. But the real star is the thick, cinnamon-spiced walnut streusel layered both inside and on top of the batter. Because the streusel is added in two stages, you get a beautiful, spiced ribbon running through the center of every slice, topped off with a sweet, maple-infused glaze that takes it over the edge.

This recipe is a masterclass in balance—the bitterness of the coffee (if you choose to serve it alongside) pairs perfectly with the spiced sugar notes of the cake, making it one of Ina’s most reliable and crowd-pleasing dessert creations.

Ina Garten Sour Cream Coffee Cake

Recipe by medshi8Course: Desserts, BreakfastCuisine: AmericanDifficulty: Easy

Servings

8-10

servings

Prep time

minutes

Cooking time

hour

Calories

400

kcal

Total time

hour

minutes

A moist and tender cake enriched with sour cream and loaded with a cinnamon-walnut streusel ribbon. This Ina Garten classic from Barefoot Contessa Parties! is finished with a sweet maple glaze, making it the ultimate accompaniment to a hot cup of coffee.

Ingredients

For the Cake:
12 tbsp (1½ sticks) unsalted butter, room temperature
1½ cups granulated sugar
3 extra-large eggs, room temperature
1½ tsp pure vanilla extract
1¼ cups sour cream
2½ cups cake flour (not self-rising)
2 tsp baking powder
½ tsp baking soda
½ tsp kosher salt
For the Streusel:
¼ cup light brown sugar, packed
½ cup all-purpose flour
1½ tsp ground cinnamon
¼ tsp kosher salt
3 tbsp cold unsalted butter, cut into pieces
¾ cup chopped walnuts (optional)
For the Glaze:
½ cup confectioners’ sugar
2 tbsp real maple syrup
(Optional: few drops of water)

Directions

Prep the pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch tube pan.
Make the batter: Cream the butter and sugar in an electric mixer for 4–5 minutes until light and fluffy. Add the eggs one at a time, then mix in the vanilla and sour cream. In a separate bowl, sift together the cake flour, baking powder, baking soda, and salt. Add the dry ingredients to the mixer on low speed until just combined, finishing with a spatula to ensure it is smooth.
Prepare the streusel: In a small bowl, combine the brown sugar, flour, cinnamon, salt, and cold butter pieces. Use your fingers to pinch the mixture together until it forms a crumble. Stir in the walnuts, if using.
Assemble: Spoon half the batter into the prepared pan and smooth with a knife. Sprinkle with ¾ cup of the streusel. Top with the remaining batter, smooth it out, and scatter the rest of the streusel over the very top.
Bake: Bake for 50–60 minutes, or until a cake tester inserted into the center comes out clean. Let cool on a wire rack for at least 30 minutes before unmolding.
Glaze and serve: Whisk the confectioners’ sugar and maple syrup together until smooth (add a few drops of water if too thick). Drizzle the glaze over the cake once it is on a serving plate.

FAQs

Can I substitute cake flour?

For this recipe, it is best to stick to cake flour as it has a lower protein content than all-purpose flour, which is exactly what gives this cake its signature fine, delicate crumb.

Why room temperature ingredients?

Using room-temperature butter and eggs allows them to emulsify properly during the creaming stage, ensuring the cake rises correctly and has a uniform texture.