When I say Sour Cream Coffee Cake does your nose scrunch up at the thought of baking with sour cream? Mine used to, I would always ask am I going to actually taste the sour cream… and of course I NEVER did. Sour cream actually really helps the cake to stay moist, which in my opinion is exactly what you want when baking cakes. Trust me this cake is definitely a winner, so much so that when I brought it down to Miami to visit my family they attacked it and finished the ENTIRE cake the same night… bunch of scavengers!
I hope you enjoy it as much as they did!
Sour Cream Coffee Cake with Maple Glaze
(adapted from Sugar Crafter)
For the coffee cake:
For the glaze:
Preheat the oven to 350° F. Grease a 9×5″ loaf pan. Cream the sugar and butter together in a medium bowl.
Add egg and vanilla…
Beat all of it together.
Whisk together the flour, baking powder, baking soda, and salt. Beat into the butter mixture alternately with the sour cream just until combined.
Whisk together the brown sugar and cinnamon in a small bowl.
Spread a fourth of the batter into the loaf pan and sprinkle with 1/4 of the cinnamon-sugar mixture. Repeat the layers 3 more times.
Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
While the cake is cooling make the glaze…
Stir the maple syrup into the powdered sugar gradually until the glaze is thick and smooth— additional maple syrup can be added if the glaze is too thick.
Remove the cake from the pan and let cool on rack. Drizzle the glaze on top while still the cake is still warm, and then again once cooled completely.
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