Description
This Sour Cream Coffee Cake with Browned Butter Glaze is a moist and tender dessert featuring a cinnamon-cocoa streusel swirled into a rich sour cream batter. Topped with a luscious browned butter glaze, this cake is perfect for breakfast, brunch, or an indulgent treat anytime.
Ingredients
Scale
Streusel:
- 1/2 cup brown sugar
- 1/2 cup cake flour
- 2 teaspoons cinnamon
- 1 teaspoon unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/4 cup cold butter, cut into pieces
Cake:
- 3 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, softened to room temperature
- 1 1/2 cups sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups sour cream
Browned Butter Glaze:
- 3 tablespoons butter
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 tablespoon milk, if needed
- Pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Butter and flour a bundt pan thoroughly and set it aside to prevent sticking.
- Make Streusel: In a bowl, whisk together brown sugar, cake flour, cinnamon, cocoa powder, and salt. Add the cold butter pieces and use your hands to mix until the flour and butter combine into tiny crumbly pieces.
- Mix Dry Ingredients for Cake: In a separate small bowl, whisk together cake flour, baking powder, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugar: Using an electric mixer, beat the softened butter and sugar on medium speed until the mixture is light and fluffy, about 4 to 5 minutes. Scrape down the sides of the bowl as needed.
- Add Eggs and Flavorings: Add the eggs one at a time, beating well for about one minute after each addition. Then mix in the vanilla extract and sour cream until well combined.
- Combine Batter: Reduce mixer speed to low and gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Avoid overmixing for a tender cake.
- Layer Batter and Streusel: Spoon half of the batter into the prepared bundt pan. Sprinkle about two-thirds of the streusel evenly over the batter. Add the remaining batter on top and smooth the surface. Sprinkle the remaining streusel over the top and gently swirl the streusel into the batter with a butter knife about 10–12 times to create a marbled effect without overmixing.
- Bake Cake: Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Baking time may vary depending on your oven.
- Cool Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then invert the cake onto a wire rack and allow it to cool completely before glazing.
- Prepare Browned Butter Glaze: While the cake bakes, add 3 tablespoons of butter to a small saucepan over medium heat. Swirl or whisk frequently until the butter foams, browns, and smells nutty, with golden brown bits at the bottom (approximately 5 minutes). Remove from heat immediately to prevent burning.
- Mix Glaze: Pour the browned butter into a bowl. Whisk in powdered sugar, vanilla extract, and a pinch of salt. Add milk, one teaspoon at a time, if needed, to achieve a smooth, pourable consistency.
- Glaze and Serve: Spread the browned butter glaze evenly over the cooled cake. Slice and serve immediately for best flavor and texture.
Notes
- Use cake flour for a tender crumb and lighter texture.
- Make sure the butter and sour cream are at room temperature for easier mixing.
- Do not overmix the batter to avoid a dense cake.
- Watch the browned butter closely to prevent burning; it can turn from brown to burnt quickly.
- The glaze consistency can be adjusted by adding more or less milk.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for longer freshness.
