Sour Cream Coffee Cake with Brown Butter Glaze.
Let’s talk about the best coffee cake I’ve ever had.
Especially because it’s Monday, and Monday deserves cake.
Especially because last night I made the MOST perfect skillet pizza (with bacon and tangy peppers) and then left it in the skillet for too long (instagram priorities… fail) and completely destroyed the entire thing rendering it inedible and burnt to a crisp.
Especially because after said skillet pizza disaster, I dumped an entire blender of my favorite soup on the kitchen floor.
Especially because after the floor soup and the scorched pizza, someone named Mitzi Benzai cracked their way in my paypal account and bought over $500 of Halloween masks on ebay. Awesome.
I was so done.
So basically, I started my Monday on Sunday evening. I deserve cake even if Monday doesn’t.
This cake. OMG this cake. It is from Joy’s new cookbook, Homemade Decadence – which comes out TOMORROW!, and is absolutely the best coffee cake that has ever come out of my kitchen – possibly the best coffee cake I’ve ever tasted in the history of, well… ever. It is seriously to die for.
The cake itself is incredibly soft and moist (nope… no other word works) and practically melts in your mouth if that can even be a thing. The streusel that’s laced inside is gooey and cinnamony and decadent and swirls perfectly into the batter.
The freaking glaze is made with BROWN BUTTER.
I barely have any other words – other than to say that we could not stop eating this cake. I made my mom come over specifically to eat this cake and sent her home with a huge hunk of it so I wouldn’t consume the entire thing myself.
It was breakfast and lunch one day. The same day, in fact.
It’s not wrong.
As a side note, I have a little extra love for this cake since it’s made in a bundt pan. I always feel like a massive success story when I make a bundt cake that works. Obviously I only think of my big fat Greek wedding. And plus, they are fun to eat. Easy to serve. Perfect for pouring way too much glaze (I may have tripled it for extra) over top.
Now here’s the thing about Joy’s book. If you can buy one cookbook this fall, this HAS to be it. I’ve laid eyes on many books in the last few months and still can’t tear my eyes away from hers. The photos are ridiculously fabulous. I’m not even exaggerating when I say I want to make all the things – literally everything – inside of this book. The design, the layout, the words… it is all just so… HER. Just can’t get enough.
Annnnd I’m totally going to make this coffee cake AGAIN… like today… like right now. Because I can’t even stand looking at it without eating it. That’s real.
Sour Cream Coffee Cake with Brown Butter Glaze
Ingredients
streusel
- 1/2 cup packed light brown sugar
- 1/2 cup cake flour
- 2 teaspoons cinnamon
- 1 teaspoon unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/4 cup cold unsalted butter, cut into pieces
cake
- 3 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 1 1/2 cups sugr
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups sour cream
brown butter glaze
- 3 tablespoons unsalted butter
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 tablespoon milk, if needed
- pinch of salt
Instructions
- Preheat the oven to 350 degrees F. Butter and flour a 10-inch bundt cake pan and set aside. Butter and flour is KEY! Don’t use cooking spray.
streusel
- Whisk together the sugar, flour, cinnamon, cocoa and salt. Add the butter pieces and using your hands, mix together the flour and butter until the flour is incorporated and in tiny pieces. It’s okay if the mixture looks like SAND!
cake
- In a small bowl, whisk together the flour, baking powder, soda and salt. In the bowl of your electric mixer, beat the butter on medium speed until creamy, then add the sugar and beat for 4 to 5 minutes on medium speed until fluffy, scraping down the sides if needed. Add the eggs one at a time, beating well for a minute or so after each addition. Add the vanilla and beat well. Beat in the sour cream, again scraping down the sides if needed.
- Gradually add the dry ingredients with the mix on low speed. But until they are just incorporated. Spoon half of the batter into the greased bundt pan, then sprinkle with two thirds of the streusel. Add the remaining batter on top then finish off with the remaining streusel and swirl it into the batter with a knife. Bake until a wooden pick inserted into the cake comes out clean, about 45 to 55 minutes. My cake needed the full 55 and it was perfect. Remove the cake from the oven and allow to cool for 10 minutes. Invert the pan on a wire rack and allow the cake to cool completely. Don’t attempt to move it or it will break apart!
brown butter glaze
- Add the butter to a small saucepan over medium heat. Whisk constantly until the butter begins to bubble and as soon as brown bits start to appear in the bottom of the pan, remove it from the heat. This will take about 5 minutes. Add the brown butter to a bowl and whisk in the sugar and vanilla extract. If the mixture is too thick to drizzle, whisk in the milk if needed. Pour over the cake once it has cooled and serve!
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88 Comments on “Sour Cream Coffee Cake with Brown Butter Glaze.”
You had my heart at brown butter and coffee cake. No picture needed! However they make for very nice night time viewing :)
There is no coffee in this coffee cake??
This cake is meant to be served with coffee. Rarely does american coffee cake contain coffee.
Looks absolutely delicious! I’ve pre-ordered Joy’s book and can’t wait to check it out!
So I haven’t eaten breakfast yet and now my stomach is seriously grumbling. I’m normally a savoury breakfast kind of gal but man, I could go for a slice of this right about now. Also, how are there so many amazing cookbooks coming out this fall? Want them all!
Ah, you deserve double the cake with quadruple the glaze. Days like that are just THE WORST, but bundts are the best :) My unsalted butter and I are so excited for Joy’s new book. Thanks for the preview!
I’d like to have a chat with this Mitzi person, they clearly don’t have their priorities in order. Halloween masks? Come on, now.
You deserve ALL the cake!
Oh, YUM. I’ll be glad to see this book appear in my mailbox…both because I’m anxious to get my hands on it AND because Amazon is holding my pre-order of Seriously Delish hostage until Homemade Decadence is ready to ship. (I pre-ordered both at same time.) Stupid Amazon. But bright side…It’ll be like Christmas when these two books arrive at the same time. You will probably hear me singing all the way from Mississippi. Full on Hallelujah chorus and “Y’all ready for this” all at once. I may even spike my oven mitts and do a Tim Tebow. :-D
Also, kuddos to all y’all food bloggers for being so genuinely excited for and supportive of each other’s cookbooks. Y’all rock.
Aaaaaaaannnnnd as already mentioned, you deserve ALL THE CAKE after the Sunday night you had.
I had a few kitchen incidents during my Sunday too! It was an interesting day. You deserve the cake with extra glaze. Brown butter reels me in every single time. I am so excited for Joy’s cookbook!! Her blog is one of my favorites. Thanks for sharing!
That looks soooo good! x
http://www.wild-cherrytree.com
Oh wow Jess, I’m so sorry to hear about your Sunday! $500 on Halloween masks? This chick is cray. This cake on the other hand, is crazy but in a freaking awesome way. Kinda salivating over the thought of it right now!
stupid question – does this have to be made in a bundt pan? will a 8×8 inch cake pan work? i’m such a noob when it comes to baking things other than cookies.
The way you feel about joy’s cookbook is exactly how I feel about yours. I’ve been loving it!!!!
Oh no, that sucks about the pizza…and the soup! You DEFINITELY deserve cake, and what better cake than this one? Sounds and looks absolutely delish!
Oooof. That last photo. Want.
You have combined two of my favorite things: sour cream pound cake and coffee cake!! The brown butter glaze sounds heavenly!
My mouth is totally watering! Can’t wait to recreate this soon! Thanks for another wonderful recipe.
Emily
http://www.workinggirlafterhours.com
Whoa! What a yummy-looking coffee cake! These are some of my favorite desserts for breakfast! I really should find more time to make them!
And the glaze sounds completely divine!
Cake makes everything better!
this looks perfect. I’m practically speechless. omg!
Halloween masks?!? I know it’s tragic, but I can’t help but wonder what they looked like…scary? funny? What a maniac! Sooooo yes! You definitely deserve cake. An entire bundt pan of it!
Yep, you earned every single bite of that cake. What a day you had! This cake would make anything seem better!
What a gorgeous cake and I am so excited for Joy’s book! For you to say it’s the best coffee cake that has ever come out of your kitchen – possibly the best coffee cake you’ve ever tasted in the history of coffee cakes…that is a HUGE statement! Ok Im making this baby, pronto! pinned!
This coffee cake. DEAD.
give.me.all.the.BUNDTS! Ugh. this looks amazing. Kindaaaaaaa reminds me of the cinnamon swirl coffee cake that Starbucks used to sell but DON’T any longer. WAaaaaaaah.
I would like to dive face first into that last photo. Please and thank you. So dreamy.
Oh man you totally deserve two of these cakes after your day! This cake looks amazing, all you had to say was brown butter!
What can I say other than YUM! I cannot wait to tackle a gluten free version!
Oh god, that sounds like you had a really Monday-y Sunday! :( You deserve all the absolutely gorgeous Bundt cake in the world!
Woah woah woah! That cake is absolutely stunning! I’m in love with Joy’s book – it’s so ridiculously beautiful and inspiring! And that last photo just about makes me drool all over myself!
My kind of the cake! Looks fantastic!
When things go wrong…… eat cake! Oh so Marie Antoinette!
I still have my mothers avocado green Bundt pan!
I think I =may have just died…a little. This cake is ooow emmmm gee divine!
I’m sorry to hear about your awful day. This coffee cake looks incredible!
Oh my gosh what a night!!!!! totally requires a cake remedy – and what a cake! Yum
This may sound totally stupid!!! but when you invert the pan on the rack, do you take the bundt pan off, or leave it on until it totally cools? I’m assuming you take it off, but want to clarify because I SOOO want to make this cake and I don’t want it to fall apart!!!!!!! :) Sorry to hear about your crappy Sunday!!!!! I had a really good one because the Browns beat the Steelers (sorry if you or your hubby are Steeler’s fans)!!!!!!
Ughhhhh that last photo made me so hangry! This cake is going on my To Bake list immediately
That looks delicious!!! I can’t wait to make it.
I’m curious… what are your favorite cookbooks, besides your own, obviously?
OMG, that looks amazing and it sounds like you TOTALLY deserve a piece or two. Yikes!
Hope your Tuesday is going much better. :)
Looks amazing! Can’t wait to try it- And looking forward to meeting you this Friday at Southern Season-
Every day deserves cake and this one looks amazing. Pinning to try.
This looks amazing! Love the chunky bits of streusel and the cake looks fluffier than your traditional sour cream coffee cake. Can’t wait to take a look at Joy’s cookbook!
You talked me into buying that cookbook (even if I will only buy Kindle versions now for storage). It is a beautiful cookbook with some great recipes. Worth the cost and support for the blogger. I added her blog to my bookmarks too. Very nice! Thanks for sharing that!!
I seriously bought 3 books this fall, yours – hers & baked occasions. Best decisions of life. I am totally smitten by this book and you totally knocked the socks off this bundt
There’s nothing better than a sour cream coffee cake with a brown butter glaze! Over the top deliciousness!!!!
sooooo – i recognize this question makes me sound quite lazy, but what about BAKING spray, which is spray + flour?
Yes! I seeeeeeee! I died laughing at this… Sorry to hear about your crap day- piss off Mitzi! If it makes you feel any better- My CC recently contacted me asking if i bought over $2,000 worth of gas in Turkey, OK? I was like, no. I’m pretty sure I haven’t left the house all day. Thanks. I’m hoping you got your situation sorted. Cake makes everything better. ;)
Im sold. I live and breathe for coffee cake. Bundt, bundt. Bundt. Love my big fat greek wedding!!
This looks absolutely beautiful! Perfect combination!
What’s the difference between cake flour and regular flour?
Looks like a fantastic coffee cake to me. I always like cake that has something surprising when your fork into it. Plus the frosting has to be over the top.