Muffins, Scones and Coffeecakes/ Recipes

Sour Cream Streusel Coffeecake

Sour Cream Streusel Coffeecake is a rich, buttery coffeecake, studded with a brown sugar-nut filling and topped with browned butter icing.

sour cream streusel coffeecake

Coffee. Cake. Separately, these are two of my favorite things (especially the coffee). And when these two words come together to create “coffeecake”, well, what’s not to love? Coffeecake is awesome, because it’s basically an excuse to get to eat cake in the morning! 

This coffeecake starts with a sour cream, pound cake-type batter. It has a WHOLE carton of sour cream and almost a full cup of butter. Sorry, this isn’t for those watching their waistline, but all this richness makes it worth every bite. Then, we combine chopped nuts with brown sugar, cinnamon, currants  and a little cocoa. You can use whatever type of nuts you have in the cupboard. I have a special fondness for walnuts and pecans, so that’s what I usually choose.

Using nuts, brown sugar and cinnamon to make a streusel filling is pretty standard. By adding a little cocoa, it gives the flavor more depth without being too chocolatey. The currants are a nice addition as well, because they add sweetness, flavor and moistness to the streusel. And isn’t it all about the streusel?

sour cream streusel coffeecake

So many coffeecakes are made in  rectangular cake pan, so another thing that makes this Sour Cream Streusel Coffeecake special is that you make it in a Bundt pan. I LOVE Bundt pans. They make every cake look so fancy, when in reality, they are very simple to make. The key to getting your cake to come out of the pan is Wondra flour and vegetable shortening. You want to use a pastry brush and brush a very light coating of vegetable shortening in all the nooks and crannies of the pan. The pan should be coated thoroughly, but there shouldn’t be any white clumps of shortening.

Next comes the Wondra. Not familiar with this? Wondra is very fine flour, that is generally used for thickening sauces and gravies. You will find it in the grocery aisle near the other flour. It  works better than using regular flour, because it is very fine and doesn’t coat the pan as heavily. This means your cake will come out with nice clean edges.

Simply sprinkle a generous amount of Wondra in the coated pan, then tip it from side to side until there is a coating of flour evenly throughout. Tip the pan upside down and bang it lightly to get rid of the excess. That’s it! So easy and the results are awesome.

Topping off this buttery, nut-filled cake is a velvety browned butter icing. Brown butter gives an extra richness and slightly nutty flavor to the icing. YUM! Try this icing over any baked treat that typically uses regular powdered sugar icing. You will be hooked!

Sour Cream Streusel Coffeecake is the perfect accompaniment to your morning cup of coffee or anytime of day. Happy Baking!


Yields 8-10 servings

Sour Cream Streusel Coffeecake
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  • Cake:
  • 1 1/4 cups chopped walnuts
  • 1 1/4 cups brown sugar
  • 1 1/2 teaspoons cinnamon
  • 2 teaspoons unsweetened cocoa powder
  • 1/3 cup dried currants
  • 3 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3/4 cup butter, softened
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 tablespoon vanilla
  • 1 (16-ounce) container sour cream
  • Icing:
  • 2 tablespoons butter
  • 1 cup powdered sugar
  • 1-3 tablespoons milk


  1. Heat oven to 350 degrees F. Grease and flour Bundt pan; set aside.
  2. In small bowl, mix first 5 ingredients; set aside.
  3. In medium bowl, sift together cake flour, baking powder, baking soda and salt; set aside.
  4. In large bowl, beat 3/4 cup butter and 1 1/2 cups sugar until well blended. Beat in eggs, one at a time. Stir in vanilla.
  5. Mix flour mixture and sour cream alternately into butter mixture in 3 additions. Beat on high 2 minutes, scraping bowl often.
  6. Pour one-third of the batter into prepared pan. Sprinkle with half of the nut mixture.
  7. Spoon one-third of the batter over nuts. Sprinkle with remaining nut mixture.
  8. Spoon remaining batter over all.
  9. Bake at 350 degrees F for 45-50 minutes, until toothpick inserted comes out clean. Cool 15 minutes in pan. Loosen edges and invert onto serving plate.
  10. In small sauce pan, heat 2 tablespoons butter over medium heat until golden brown. Remove from heat and stir in powdered sugar and milk. Add additional milk until icing is drizzling consistency. Drizzle icing over cake.

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