Ina Garten Sour Cream Coffee Cake

Ina Garten’s Sour Cream Coffee Cake is a classic, rich, and beautifully moist cake that’s perfect for breakfast, brunch, or an afternoon pick-me-up. Infused with warm cinnamon, layered with a crunchy streusel filling, and enriched with sour cream for tenderness, this timeless recipe delivers bakery-level results right from your kitchen.

Other Ina Garten Recipes

• Ina Garten Blueberry Coffee Cake
• Ina Garten Mustard Roasted Fish
• Ina Garten’s Roasted Shrimp
• Ina Garten Roasted Asparagus with Parmesan

What Is Ina Garten’s Sour Cream Coffee Cake?

This is a moist bundt-style cake flavored with vanilla, cinnamon, and brown sugar, layered with a nutty streusel filling and topped with a sweet glaze (optional). The sour cream adds richness and ensures a soft, tender crumb, making this cake incredibly satisfying without being overly sweet.

Reasons to Try Ina Garten’s Sour Cream Coffee Cake

• Deliciously moist texture – Sour cream makes all the difference.
• Cinnamon-nut swirl – Adds warm flavor and texture in every bite.
• Perfect make-ahead treat – Stays moist for days.
• Great for all occasions – Serve it at brunch, holidays, or with tea.
• Easy to make in one bowl – Simple ingredients, stunning results.

Ingredients Needed to Make Ina Garten’s Sour Cream Coffee Cake

For the Cake Batter:

• 12 tablespoons (1 ½ sticks) unsalted butter, room temperature
• 1 ½ cups granulated sugar
• 3 extra-large eggs, room temperature
• 1 ½ teaspoons pure vanilla extract
• 1 ¼ cups sour cream
• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt

For the Streusel Filling:

• ¼ cup light brown sugar, packed
• ½ cup chopped pecans or walnuts
• 1 ½ teaspoons ground cinnamon

Optional Glaze:

• ½ cup powdered sugar
• 1–2 tablespoons milk or cream
• ¼ teaspoon vanilla extract

Instructions to Prepare Ina Garten’s Sour Cream Coffee Cake

Step 1: Preheat and Prep the Pan

• Preheat oven to 350°F (175°C).
• Grease and flour a 10-inch bundt pan or tube pan thoroughly.

Step 2: Prepare the Batter

• In a large bowl or stand mixer, cream the butter and granulated sugar for 3-5 minutes, until light and fluffy.
• Add eggs one at a time, mixing after each addition.
• Mix in the vanilla extract.
• In a separate bowl, sift together flour, baking powder, baking soda, and salt.
• Add the dry ingredients to the butter mixture alternately with the sour cream, beginning and ending with the dry ingredients. Do not overmix.

Step 3: Prepare the Streusel Filling

• In a small bowl, combine brown sugar, cinnamon, and chopped nuts.

Step 4: Assemble the Cake

• Spoon half of the batter into the prepared pan and spread evenly.
• Sprinkle all of the streusel filling evenly over the batter.
• Top with the remaining batter, spreading gently to cover the filling.

Step 5: Bake the Cake

• Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
• Cool in the pan for 10-15 minutes, then carefully turn out onto a wire rack to cool completely.

Step 6: Add Glaze (Optional)

• In a small bowl, whisk together powdered sugar, vanilla, and milk until smooth.
• Drizzle over the cooled cake before serving.

What Goes Well With Ina Garten’s Sour Cream Coffee Cake?

• Freshly brewed coffee or tea – The ultimate pairing.
• Vanilla or cinnamon latte – Complements the spice.
• Fresh berries – Adds color and brightness to the plate.
• Greek yogurt and honey – A balanced breakfast side.
• Whipped cream or vanilla ice cream – For a dessert-style presentation.

Key Tips for Making Ina Garten’s Sour Cream Coffee Cake

• Use full-fat sour cream – It adds moisture and richness.
• Cream butter and sugar well – This ensures a light and airy crumb.
• Do not overmix the batter – Mix just until combined.
• Cool the cake completely before glazing – Prevents the glaze from melting off.
• Grease your pan well – Bundt pans can be sticky; use butter and flour or baking spray with flour.

Creative Variations of Ina Garten’s Sour Cream Coffee Cake

• Add blueberries or raspberries – Fold 1 cup into the batter.
• Try different nuts – Almonds or hazelnuts work great in the streusel.
• Spice it up – Add nutmeg or cardamom to the filling for a twist.
• Make it chocolatey – Mix mini chocolate chips into the batter.
• Use orange zest – For a citrusy lift.

Storage Guidelines for Ina Garten’s Sour Cream Coffee Cake

• Store covered at room temperature for up to 3 days.
• Refrigerate for up to 5 days, especially if using glaze.
• Freeze slices individually wrapped for up to 3 months.

Reheating Tips for Ina Garten’s Sour Cream Coffee Cake

• Microwave slices for 15–20 seconds for a warm, fresh taste.
• Oven method: Warm at 300°F (150°C) for 8–10 minutes to maintain texture.

Nutritional Value (per Serving)

• Calories: ~400
• Protein: ~6g
• Carbohydrates: ~45g
• Fat: ~22g
• Sugar: ~25g
• Fiber: ~2g

FAQs

Can I use Greek yogurt instead of sour cream?

Yes, full-fat Greek yogurt can be used as a substitute for sour cream. It will give a slightly tangier flavor but similar moisture and texture.

Can I make this coffee cake ahead of time?

Absolutely! This cake holds up well for 2–3 days at room temperature and actually tastes better the next day as the flavors settle.

Can I use a loaf pan or a square pan instead of a bundt pan?

Yes, but you’ll need to adjust the baking time accordingly. Loaf pans may take longer to bake, while square pans may cook slightly faster.

How do I prevent the streusel from sinking?

Make sure your batter is thick enough to support the filling and spread it evenly to prevent the streusel from settling at the bottom.

Wrapping Up

Ina Garten’s Sour Cream Coffee Cake is a cozy, timeless classic that’s as satisfying as it is simple to make. The cinnamon-nut swirl and moist crumb make each slice irresistible, and it’s versatile enough for both casual mornings and special occasions. If you’re looking for a dependable, delicious bake, this recipe deserves a permanent spot in your rotation!

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