Ina Garten Sour Cream Coffee Cake Recipe [FULL GUIDE]

Oh, coffee cake – the ultimate comfort food that pairs perfectly with your morning brew or afternoon tea. And when it comes to a truly exceptional coffee cake, Ina Garten’s sour cream coffee cake recipe is a shining star. This cake isn’t just a simple crumbly snack; it’s a symphony of rich, tangy, and buttery flavors that come together to make a moist, tender, and utterly irresistible treat.

What makes this cake stand out? Well, for starters, it has that luscious sour cream which adds moisture and a slight tang, creating a tender crumb that melts in your mouth. Plus, there’s a heavenly cinnamon streusel topping that crisps up beautifully as it bakes, adding just the right amount of sweet crunch. Trust me, once you try this, you’ll wonder how you ever survived without it!

In this guide, I’m going to break down everything you need to know – from the ingredients that make it so special, to step-by-step instructions, to the science behind why it works so well, and even some fun ways to customize it. So, get comfy, maybe grab a cup of coffee, and let’s get baking!

Ina Garten Sour Cream Coffee Cake Recipe

Ina Garten’s recipe is a classic, easy-to-follow formula that yields a moist, flavorful cake with a crispy cinnamon sugar topping. It’s the kind of coffee cake that’s just as perfect for a lazy weekend brunch as it is for a holiday gathering or office potluck. Here’s what makes it so beloved:

• Rich and Moist Texture: Thanks to the sour cream, this cake stays incredibly tender and moist, even a day or two after baking.
• Sweet and Crunchy Streusel: The buttery cinnamon streusel topping contrasts perfectly with the soft cake, adding a delightful crunch and a burst of flavor.
• Simple Ingredients: No fancy or hard-to-find stuff here – just pantry basics that come together in harmony.
• Great for Sharing: It’s a big cake, so it’s perfect for feeding a crowd or for leftovers that keep your snack game strong.

Ingredients Needed

Before you dive into baking, let’s talk ingredients – the heroes behind this masterpiece. Here’s what you’ll need:

Dry Ingredients

• All-purpose flour: The base of the cake, providing structure.
• Baking powder: Helps the cake rise and become fluffy.
• Baking soda: Works with the sour cream’s acidity to give extra lift.
• Salt: Enhances flavor and balances sweetness.
• Granulated sugar: Sweetens the cake and helps with browning.

Wet Ingredients

• Unsalted butter: Adds richness and tenderness.
• Sour cream: The secret ingredient that makes the cake moist and gives a slight tang.
• Large eggs: Bind everything together and add richness.
• Vanilla extract: Adds warmth and depth to the flavor.

For The Streusel Topping

• Brown sugar: Gives a deep, caramel-like sweetness.
• Ground cinnamon: The star spice that creates that iconic coffee cake flavor.
• Chopped walnuts or pecans: Optional, but adds a wonderful crunch and nutty flavor.
• Butter: To bind the streusel and help it crisp up.

How To Make Ina Garten Sour Cream Coffee Cake

Ready to bake? Here’s a detailed step-by-step walkthrough:

1. Preheat and Prepare: Set your oven to 350°F (175°C). Butter a 9×13-inch baking dish – this ensures the cake doesn’t stick and the edges brown nicely.
2. Make the Streusel: Combine brown sugar, cinnamon, nuts (if using), and melted butter in a bowl. Stir until crumbly and set aside. This topping will get layered between the batter and on top.
3. Mix Dry Ingredients: Whisk together flour, baking powder, baking soda, and salt in a large bowl.
4. Cream Butter and Sugar: Using a mixer, beat the butter and granulated sugar until fluffy and pale – this aerates the batter for a lighter texture.
5. Add Eggs and Vanilla: Beat in eggs one at a time, then add vanilla extract.
6. Alternate Adding Dry Ingredients and Sour Cream: Gradually add the flour mixture and sour cream in batches, starting and ending with the flour. This keeps the batter balanced and smooth.
7. Assemble the Cake: Pour half of the batter into the prepared pan. Sprinkle half of the streusel on top. Pour the remaining batter over the streusel, then top with the rest of the streusel.
8. Bake: Pop it into the oven for about 45-50 minutes until a toothpick inserted in the center comes out clean and the top is golden and crisp.
9. Cool and Serve: Let the cake cool in the pan for at least 20 minutes before slicing and serving. This resting time lets the cake set and the flavors meld.

Ingredient Science Spotlight

Let’s geek out for a second and look at the why behind some key ingredients and steps:

• Sour Cream: The acidity here is a superstar. It reacts with baking soda to produce carbon dioxide bubbles, helping the cake rise. It also breaks down gluten proteins slightly, leading to a more tender crumb. Plus, its fat content adds moisture and richness.
• Baking Powder & Baking Soda: Baking powder contains both an acid and a base, so it provides lift on its own. Baking soda needs an acid to activate, which is where the sour cream steps in. Using both ensures the cake rises evenly and doesn’t collapse.
• Butter & Sugar Creaming: Creaming traps air bubbles in the butter, which helps the cake rise and gives a light texture.
• Cinnamon in Streusel: Beyond flavor, cinnamon adds a bit of antioxidant goodness and warmth, balancing the sweetness.

Understanding these helps you tweak or troubleshoot the recipe if needed – for instance, if your cake is dense, it might mean your leavening agents weren’t fresh, or the sour cream was missing!

Expert Tips

Want your coffee cake to come out like a pro? Here are some insider tips:

• Use Room Temperature Ingredients: Eggs, butter, and sour cream should be at room temp to blend more easily and create a smoother batter.
• Don’t Overmix: Once you add flour, mix just until combined to avoid developing too much gluten, which can make the cake tough.
• Chop Nuts Uniformly: If adding nuts to the streusel, chop them evenly so they bake uniformly and don’t create uneven crunch.
• Check Your Oven Temperature: An oven thermometer is a game-changer. Sometimes ovens run hot or cold, and that can affect baking times.
• Add a Dusting of Powdered Sugar: Once cooled, a light dusting of powdered sugar adds an elegant touch and a hint of extra sweetness.

Recipe Variations

Feeling adventurous? Here are some fun ways to customize Ina Garten’s coffee cake:

• Fruit Boost: Add fresh or dried berries to the batter for a fruity twist.
• Chocolate Lovers: Sprinkle mini chocolate chips in the streusel or batter.
• Gluten-Free: Swap the all-purpose flour for a gluten-free blend (make sure it has xanthan gum).
• Spice it Up: Add nutmeg or cloves to the streusel for a more complex spice profile.
• Citrus Zing: Add a teaspoon of orange or lemon zest to the batter for a bright flavor.
• Maple Syrup Drizzle: Once cooled, drizzle with maple syrup or a simple glaze made from powdered sugar and milk.

Final Words

Ina Garten’s Sour Cream Coffee Cake isn’t just a recipe – it’s a warm hug in cake form. Whether you’re an experienced baker or a newbie, this cake’s forgiving nature and incredible flavor make it a perfect addition to your baking repertoire. It’s versatile enough to dress up for special occasions or keep simple for everyday indulgence.

The best part? Sharing it. Coffee cake is all about enjoying good food with good company, and this recipe nails that spirit perfectly. So go ahead, grab your ingredients, get that oven preheated, and make some memories around this delicious, classic cake.

FAQs

What Are The Main Ingredients In Ina Garten’s Sour Cream Coffee Cake?

The main ingredients in Ina Garten’s sour cream coffee cake include all-purpose flour, sugar, eggs, sour cream, butter, baking powder, vanilla extract, and cinnamon. The recipe also calls for a crumbly topping made with butter, brown sugar, flour, and cinnamon.

Can I Substitute Sour Cream With Another Ingredient In Ina Garten’s Coffee Cake Recipe?

Yes, you can substitute sour cream with plain yogurt or buttermilk. However, using sour cream gives the cake a rich, moist texture and a slightly tangy flavor, so the substitution may alter the final taste and consistency.

How Long Does It Take To Bake Ina Garten’s Sour Cream Coffee Cake?

Ina Garten’s sour cream coffee cake typically bakes for about 55 to 60 minutes at 350°F (175°C), or until a toothpick inserted into the center comes out clean.

Can I Make The Sour Cream Coffee Cake Ahead Of Time?

Yes, you can make the coffee cake a day ahead. Let it cool completely, then wrap it tightly in plastic wrap and store it at room temperature. It can also be refrigerated for up to 3 days or frozen for up to 2 months.

What Type Of Pan Is Best For Baking Ina Garten’s Sour Cream Coffee Cake?

Ina Garten’s sour cream coffee cake is typically baked in a 9-inch round or square cake pan. A bundt pan can also be used for a more decorative presentation. Ensure the pan is greased well to prevent sticking.

Can I Add Nuts Or Fruit To The Sour Cream Coffee Cake?

Yes, you can customize the coffee cake by adding chopped nuts like walnuts or pecans to the crumb topping or batter. Additionally, fresh berries or apples can be incorporated into the batter for added flavor and texture.

How Do I Make The Crumb Topping For Ina Garten’s Sour Cream Coffee Cake?

To make the crumb topping, combine melted butter, brown sugar, all-purpose flour, and cinnamon in a bowl. Mix until the ingredients form a crumbly texture. Sprinkle the topping evenly over the batter before baking.

Can I Use A Different Flavor Of Yogurt Instead Of Sour Cream In The Coffee Cake?

While plain yogurt works best as a substitute for sour cream, you can experiment with flavored yogurts like vanilla or honey, though these may slightly alter the flavor of the cake. Stick with plain yogurt for the closest taste and texture.

What Can I Serve With Ina Garten’s Sour Cream Coffee Cake?

Ina Garten’s sour cream coffee cake pairs beautifully with a hot cup of coffee or tea. You can also serve it with whipped cream, fresh berries, or a drizzle of glaze for extra sweetness.

How Do I Store Ina Garten’s Sour Cream Coffee Cake After Baking?

After baking, allow the coffee cake to cool completely before storing it. Keep it in an airtight container at room temperature for up to 3 days, or refrigerate it for up to 5 days. To preserve freshness longer, wrap it tightly and freeze it for up to 2 months.