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Ina Garten Updated Her Classic Sour Cream Coffee Cake Recipe & The Subtle Change Packs So Much Flavor
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Whether you enjoy a sweet treat with your coffee in the morning or prefer to snack on something tasty with your afternoon cup of joe, Ina Garten's coffee cake is delightful no matter the time of day you eat it. Garten just recently updated her original Sour Cream Coffee Cake recipe to make it even more delicious than it was.
"Recipes I wrote years ago sometimes need updating!" Garten captioned a recent Instagram post. "I made the Sour Cream Coffee Cake from Parties, and I decided it needed more crumble. Who wouldn't want more crumble??"
Related story Target Just Dropped the Cutest Spring Tea Cups & They're All $7 or LessTo make Garten's coffee cake, you first start by creaming together butter and sugar until it's light and fluffy, then you add in eggs (one at a time), vanilla, and sour cream. In a separate bowl, you sift together your flour, baking powder, baking soda, and salt, and then slowly add your dry mixture to your wet mixture while keeping your mixer on a low speed.
Next up is the streusel, which may just be the easiest part of this entire recipe (and that means you'll want to put it on everything). Place brown sugar, flour, cinnamon, salt, and butter into your food processor and pulse until the mixture is finely ground. Transfer it to a bowl and pinch the mix together with your fingers until you get that crumbly consistency. Here is where you can add pecans if you'd like.
Transfer half your cake batter into a classic round pan and spread it out evenly before topping this layer with a bit of streusel. Then add in the remaining batter and sprinkle on the rest of the streusel. Bake the cake for about an hour.
When the cake has cooled, you can drizzle on a bit of maple glaze, which Garten makes by whisking together confectioner's sugar and maple syrup. Then, you're ready to enjoy.
Grab Garten's full recipe here and put a pot of coffee on. You're about to have a delicious pick-me-up this morning, afternoon, or night!
Before you go, check out Garten's best dinner recipes below:
Ina Garten Just Shared Her Trick For The Best Coffee Cake Ever
"Key Takeaways:"
Ina Garten updated her classic Sour Cream Coffee Cake Recipe to add more crumble topping.
The recipe features a vanilla cake with cinnamon-nut crumble and a maple glaze drizzle.
If you want more crumble without adding more sugar, you can stretch the recipe with nuts.
Ina Garten just proved that even the best recipes can get a little better. In a recent Instagram post, the Barefoot Contessa revisited her Sour Cream Coffee Cake from her Parties! Cookbook and decided it needed one simple upgrade: more crumble. Her simple but delicious upgrade comes just in time for Easter brunch because, as Ina herself said, "Who wouldn't want more crumble?"
The full recipe details can be found on her website, but the process is simple and guaranteed to impress. The cake itself is rich and tender, thanks to the sour cream, while the streusel filling and topping add a warm, cinnamon-spiced crunch. And if you need more convincing, former Top Chef host Padma Lakshmi was quick to jump into the comments and say that this cake is one of her absolute favorites.
If you've never made coffee cake from scratch, don't worry—Ina keeps it simple. You'll start by creaming together butter and sugar until light and fluffy, then add eggs, vanilla and sour cream for richness and tangy-sweet flavor. In a separate bowl, whisk together cake flour, baking powder, baking soda and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
By the way, for those with dietary restrictions, there's good news: one fan mentioned that the recipe works beautifully with gluten-free flour, so you can easily substitute it without losing flavor or moisture.
Related: I'm a Food Editor and I Would Never Do This One Thing I Saw on 'With Love, Meghan'
A quick mix of brown sugar, flour, cinnamon, salt and cold butter creates the perfect crumble, with walnuts or pecans adding extra crunch. To assemble the cake, spread half the batter into a greased pan, sprinkle a layer of streusel over it, and then repeat with the remaining batter and topping. After baking for 45 to 55 minutes at 350° F, the cake comes out golden brown and is ready for its finishing touch: a simple maple glaze made from confectioners' sugar and maple syrup.
Ina's tweak is subtle but effective. More crumble is always a good idea, right? And you can always tweak the ratio slightly if you want more crunch but aren't keen to add lots more sugar to your cake. Stretch the crumble with a touch more butter and a handful of pecans, if you like. You could even follow the example of our classic Crumble Topping recipe and swap the all-purpose flour for whole wheat and sprinkle in some rolled oats. The best part about streusels and crumbles is that they're very forgiving, so feel free to try little adjustments until it's perfect for you.
Whether you follow the original recipe or take her advice to double the streusel, this cake is sure to be a hit. Serve it alongside our Cacio e Pepe Quiche, Avocado Deviled Eggs and Sheet-Pan Pancakes to complete the perfect weekend brunch spread.
Related: This Is My Italian American Family's Easter Menu, and It's Golden
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