Levain Bakery Sour Cream Coffee Cake Recipe [FULL GUIDE]

Oh, if you’ve ever dreamed of biting into a cake that’s just the perfect balance of tender crumb, tangy richness, and buttery, crumbly topping, then the Levain Bakery Sour Cream Coffee Cake is going to blow your mind. Levain Bakery, famous for its ridiculously good cookies, also has this gem of a coffee cake that’s beloved by bakery fans worldwide. Imagine a cake that’s moist but not soggy, with a deep vanilla aroma, a slight tang from sour cream, and a sweet, crunchy streusel that practically melts in your mouth.

This coffee cake isn’t just a treat for your taste buds-it’s like a warm, comforting hug in dessert form. Whether you’re enjoying it with your morning coffee, serving it at brunch, or craving something sweet in the afternoon, this recipe nails that classic, old-school bakery vibe while being easy enough to bake at home. So, if you’re ready to take your baking game up a notch and impress your friends or family, let’s unpack this recipe together.

Levain Bakery Sour Cream Coffee Cake Recipe

Before we jump into the nitty-gritty, here’s a quick overview of what this recipe entails:

• A tender, moist cake base flavored with vanilla and enriched with sour cream.
• A buttery, cinnamon-sugar streusel topping that crisps up beautifully during baking.
• Simple pantry ingredients you likely already have at home.
• Straightforward steps that even a beginner baker can handle.

The magic lies in the combination of sour cream and butter in the batter, which makes the crumb moist and tender, while the streusel topping provides that signature Levain bakery crunch. Trust me-once you master this, you’ll want to bake it again and again.

Ingredients Needed

Let’s break down everything you’ll need to make this cake. I’ve grouped them into Cake Ingredients and Streusel Topping Ingredients for clarity.

Cake Ingredients

• All-purpose flour (2 cups): The backbone of the cake structure.
• Granulated sugar (1 cup): For sweetness and that nice tender crumb.
• Baking powder (1 tsp): Helps the cake rise just right.
• Salt (½ tsp): Enhances flavors and balances sweetness.
• Unsalted butter (½ cup, softened): Adds richness and moisture.
• Sour cream (1 cup): The star ingredient! It makes the cake moist and adds a subtle tang.
• Eggs (2 large): Provides structure and helps bind everything together.
• Vanilla extract (1 tbsp): For that warm, inviting flavor.

Streusel Topping Ingredients

• All-purpose flour (¾ cup): Creates that crumbly texture.
• Brown sugar (½ cup, packed): Adds moisture and caramel notes.
• Ground cinnamon (1½ tsp): Brings a cozy spice element.
• Cold unsalted butter (6 tbsp, cubed): Crucial for the crumble texture.

How To Make Levain Bakery Sour Cream Coffee Cake

Alright, here’s the step-by-step journey to bakery bliss. Get your apron on!

1. Prep your oven and pan: Preheat to 350°F (175°C). Grease and flour a 9-inch springform pan or an 8×8 square baking pan. I love springform pans because they make removing the cake a breeze.

2. Make The Streusel Topping

   • In a medium bowl, combine the flour, brown sugar, and cinnamon.
   • Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set aside in the fridge while you make the cake batter.

3. Mix The Cake Batter

   • In a large bowl, whisk together the flour, baking powder, and salt.
   • In a separate bowl, beat the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
   • Add eggs one at a time, beating well after each addition.
   • Stir in the vanilla extract.
   • Alternately add the flour mixture and sour cream to the butter mixture, starting and ending with flour. Mix until just combined-don’t overmix!

4. Assemble

   • Pour the batter into the prepared pan and smooth the top.
   • Generously sprinkle the streusel topping evenly over the batter.

5. Bake

   • Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
   • Keep an eye on it-if the streusel starts to brown too quickly, tent the cake loosely with foil.

6. Cool And Serve

   • Let the cake cool in the pan for at least 20 minutes.
   • Remove the sides of the springform pan and transfer to a wire rack.
   • Serve warm or at room temperature with a dusting of powdered sugar or a drizzle of glaze if you want.

Ingredient Science Spotlight

Let’s geek out for a moment because understanding why these ingredients work can totally up your baking game:

• Sour Cream: The secret weapon here! It’s acidic, which reacts with the baking powder to help the cake rise. Plus, its fat content adds moisture and richness, giving the crumb a tender, almost silky texture.
• Butter vs. Oil: Butter adds flavor and richness and helps create that lovely crumb structure. Using softened butter, rather than melted, traps air during creaming, which helps with lightness.
• Brown Sugar in Streusel: The molasses content in brown sugar helps keep the streusel moist and chewy, balancing out the crunch from the flour and butter.
• Cold Butter in Streusel: Cutting in cold butter ensures little pockets of fat remain, which melt during baking, creating that irresistible crumbly topping texture.
• Vanilla Extract: It’s not just about sweetness-vanilla amplifies the flavor complexity of the entire cake.

Expert Tips

Okay, I’m going to drop some pro advice here so your cake turns out chef-level delicious every time:

• Don’t Overmix the Batter: Overmixing develops gluten and makes the cake tough. Mix just until ingredients are combined.
• Keep Butter Cold for Streusel: Warm butter will make your streusel soggy, not crumbly.
• Chill Streusel Before Baking: Pop it in the fridge while you make the batter to keep those butter bits cold.
• Use a Springform Pan: This makes slicing and serving easier without breaking the cake apart.
• Check Cake Doneness Early: Oven temperatures vary, so start checking around 40 minutes to avoid overbaking.
• Store Properly: Keep leftovers covered tightly at room temperature or refrigerated. Reheat gently to revive moisture.

Recipe Variations

Feeling adventurous? Here are some fun ways to tweak this recipe:

• Add Nuts: Chopped walnuts or pecans in the streusel add extra crunch and flavor.
• Fruit Boost: Swirl in fresh or frozen blueberries or raspberries into the batter.
• Citrus Zest: Add lemon or orange zest to the batter for a bright, fresh twist.
• Glaze It: Drizzle a simple vanilla or cream cheese glaze over the cooled cake.
• Spice It Up: Add nutmeg or ground ginger to the streusel for a warm spice mix.
• Make Muffins: Use this recipe to bake individual coffee cake muffins for portion control and easy gifting.

Final Words

Baking the Levain Bakery Sour Cream Coffee Cake is like creating a little slice of heaven right in your own kitchen. The combination of moist, tender cake with that crunchy cinnamon streusel is a match made in dessert paradise. It’s approachable for home bakers but impressive enough to serve at gatherings or weekend brunches.

Trust me, once you taste this cake fresh from the oven, you’ll understand why it’s such a cult favorite. Plus, it’s versatile enough to adapt to your flavor preferences or what you have on hand. The joy of baking lies not just in the end result but the process itself-and this recipe is pure baking joy.

FAQs

What Makes Levain Bakery’s Sour Cream Coffee Cake Different From Other Coffee Cakes?

Levain Bakery’s sour cream coffee cake stands out because of its rich, buttery flavor and the use of sour cream, which adds moisture and a slight tang. The crumb is dense yet tender, and the cake is topped with a cinnamon-sugar streusel that gives it a sweet, crispy texture.

Can I Substitute Ingredients In The Levain Bakery Sour Cream Coffee Cake Recipe?

Yes, you can make some substitutions. For example, you can replace sour cream with Greek yogurt for a lighter version. You can also use a combination of all-purpose flour and cake flour for a softer crumb, or swap the butter for vegetable oil for a dairy-free option, although it may affect the texture.

How Do I Make The Streusel Topping For Levain Bakery’s Sour Cream Coffee Cake?

The streusel topping is made by combining cold butter, all-purpose flour, brown sugar, cinnamon, and a pinch of salt. The mixture is crumbled together until it resembles coarse crumbs. You then sprinkle it generously over the top of the batter before baking.

What Size Pan Should I Use For The Levain Bakery Sour Cream Coffee Cake Recipe?

The recipe typically calls for a 9-inch round cake pan or an 8×8 square baking pan. You can also use a 10-inch springform pan for a more traditional coffee cake look. Make sure the pan is greased and floured to prevent sticking.

How Long Should I Bake The Levain Bakery Sour Cream Coffee Cake?

Bake the sour cream coffee cake for approximately 45-55 minutes at 350°F (175°C), or until a toothpick inserted into the center comes out clean. Depending on your oven, you may need to adjust the time slightly, so it’s important to keep an eye on the cake toward the end.

Can I Prepare The Levain Bakery Sour Cream Coffee Cake Ahead Of Time?

Yes, you can prepare the cake batter and streusel topping ahead of time. Store the batter in the refrigerator for up to 24 hours, and the streusel can be kept in an airtight container at room temperature. Bake the cake the next day for the best results.

What Is The Texture Of Levain Bakery’s Sour Cream Coffee Cake?

The texture is dense but moist, with a crumb that is soft yet slightly firm. The sour cream adds a rich, velvety texture to the cake, while the streusel provides a delightful crunch on top.

Can I Add Fruit To Levain Bakery’s Sour Cream Coffee Cake?

Yes, you can add fruit like blueberries, apples, or raspberries to the batter. Gently fold the fruit into the batter just before transferring it to the pan. You may need to adjust the baking time slightly depending on the moisture of the fruit.

How Do I Store Levain Bakery Sour Cream Coffee Cake?

Once baked, let the coffee cake cool completely, then store it in an airtight container at room temperature for up to 3-4 days. You can also freeze the cake for up to 3 months. To freeze, wrap the cake in plastic wrap and then foil for extra protection.

Can I Make Levain Bakery’s Sour Cream Coffee Cake Recipe Dairy-free?

Yes, you can make the recipe dairy-free by substituting the butter with a non-dairy butter or oil, and replacing the sour cream with a non-dairy yogurt or cashew cream. Keep in mind that these substitutions may slightly change the flavor and texture.