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!
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!
seeee??
88 Comments on “Sour Cream Coffee Cake with Brown Butter Glaze.”
This cake looks amazing! I definitely need to get me a bundt pan!
Pingback: The Thursday Thirteen – 10/16/2014
I need like 10,000 of these stat. So sorry your Sunday Monday sucked! :(
I made it this evening and it’s delicious! It needed 90 minutes in the oven though. Plus halfway through the baking, the cake rose all the way to the top of the pan and over, so the still-raw batter started dripping down to the oven bottom through the hole in the middle of the pan, LOL!
Oh my….just had a piece and it is as amazing as you described. Talk about melt in your mouth!! I just wanted to make sure that 1/2 tsp. of salt for the streusel is correct. I’m sure it is :) For some reason, mine tastes a bit salty, even though I used unsalted butter and I’m 99.9% sure I put 1/2 tsp of salt. I could very well be wrong, as I often am! Thanks a million for sharing this beauty.
Oh so good!!!
Pingback: Coconut & Mascarpone Cream Coffee Cake | One Moore Bite
Pingback: Thursday Things - Sensibly Sharp
Mmm I would eat this for breakfast, lunch and dinner! And not only on Monday… It might be my just-before-lunchtime-hunger speaking, but this looks so good!! Thanks for sharing the recipe!
Cocoa powder in the streusel? Joy is a genius. I need both your books right this minute.
Pingback: Overnight Pancakes with The Ultimate Pancake Syrup | Cake Over Steak
Pingback: Pumpkin Muffins with Brown Butter Glaze
Pingback: Double Chocolate Coffee Cake | Foodness Gracious
Wow. My fiance requested a glazed coffee cake for his birthday today, and this recipe looked like a winner – omg was it fantastic. It came out exactly like the pictures, the texture is perfect and moist, and the glaze is carmelly and amazing. He says he has a new favorite cake. I did get just about every dish in my kitchen dirty, and it wasn’t what I would consider to be an “easy” recipe, but totally worth the effort to follow the directions exactly. I’m lucky enough to have a gorgeous shaped bundt pan, and this recipe really looks spectacular in it. Thank you!
Pingback: Coconut & Mascarpone Cream Coffee Cake | One Moore Bite
Pingback: Get Sweet eMail Offers from CoffeeCakes.com! | Saw Cake
Second go-round today… FABULOUS. Can’t wait for company to arrive so we can eat this bad boy.
Pingback: Links I Loved Last Week: A Round-Up of Online Reading 9/13/15 | the dirigible plum
Pingback: Sour Cream Coffee Cake Recipe | Leite's Culinaria
Pingback: 25 Breakfast Treats - Chocolate Chocolate and More!
Love your site! I’m making this delicious-looking coffeecake for my birthday on Friday. I’m a chocoholic but I love coffeecake even more!
I hope Mitzi Benzai (is that a real name?!) gets what she deserves, because I really dislike thieves, especially cyber ones. And I hope you were reimbursed!!
I also love browned butter. Thanks so much for an awesome recipe!!
Pingback: Blood Orange Coffee Cake. | How Sweet It Is
Really, really good coffee cake!
Just ate my first piece and OMG! This cake is absolutely fabulous. It’s light and super fluffy, the streusel is not overpowering and the glaze tastes like butterscotch. All the flavors combine in a perfect bite.
I followed the recipe to the letter except on the glaze (which I like less dense) and it came out perfectly. As some other bakers noted, it does rise A LOT in the oven so make sure to leave space. I used a 10-inch bundt pan as instructed, but mine is quite tall so it didn’t spill over while baking.
Thanks for the amazing recipe.
Made it a second time and I have some overflow, very strange, but maybe I over aerated my egg mixture. Will need to buy a bigger bundt pan now :) but that’s ok!!
I made this today and it was absolutely one of THE BEST coffee cakes I’ve ever made! The brown butter glaze almost tasted like caramel. The cake was extremely moist too! The only thing that I did was add some chopped pecans to the streusel. This is a keeper of a recipe for sure!!!! Thank you!
I made this as directed and it was great. Next time I may add toasted pecans to the streusel. Thanks for the recipe
I made this – delicious. It was just moist enough and I really liked the streusel with the cocoa in it. I may add roasted chopped nuts to it next time. This is now my go to coffee cake. Thanks!
Jessica thank you ,I made sour cream coffee cake so good
Could you use AP flour instead of cake flour?
Thank you so much for for wonderful coffee cake ,I made twice already ,all my friends eat and enjoy
Pingback: Butt Cake: Slice of Life #sol18 | the dirigible plum
Pingback: Gluten-Free Lemon Blueberry Coffee Cake - bakingscoop
so Good every time
Pingback: Leftover Cranberry Sauce Greek Yogurt Coffee Cake. - How Sweet Eats
Help! I only have self rising cake flour. Can I use it and not add the extra baking powder and salt?
How long would you suggest baking if your making muffins instead of a Bundt cake?