Ina Garten’s Sour Cream Coffee Cake Recipe

Ina Garten’s Sour Cream Coffee Cake Recipe is soft, moist and full of flavor. This cake is perfect for breakfast, brunch or dessert.

The Ina Garten Sour Cream Coffee Cake Recipe has a tender crumb with a crunchy cinnamon-sugar topping. Many people love it because it is simple to make at home but tastes like a bakery treat.

Today, I will show you How to make Ina Garten’s Sour Cream Coffee Cake Recipe step by step in easy, simple instructions. This coffee cake is ideal for Sunday mornings or holiday gatherings. It is rich, comforting, and melts in your mouth.

My Experience With This Recipe

The first time I baked Ina Garten’s Sour Cream Coffee Cake, I was impressed. It looked beautiful and smelled amazing while baking.

The cake was soft, moist and the cinnamon-sugar topping added perfect crunch. My family loved it with coffee.

I also enjoyed it for afternoon tea. Now, I make this recipe for special occasions or when I want a simple treat. It is always a hit and easy to prepare.

Recipe Card Info

• Recipe Name: Ina Garten’s Sour Cream Coffee Cake Recipe
• Servings: 10 servings
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 70 minutes
• Course: Breakfast / Dessert
• Cuisine: American
• Calories: 410 kcal per serving

Equipment List

• 9-inch springform pan
• Mixing bowls
• Hand mixer or stand mixer
• Measuring cups and spoons
• Spatula
• Knife
• Cooling rack

Ingredients You Need for Ina Garten’s Sour Cream Coffee Cake Recipe

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream

For the topping:

• 1/2 cup packed brown sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 cup unsalted butter, cut into small pieces
• 1/2 cup chopped pecans (optional)

Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and set aside. This ensures the cake does not stick and bakes evenly.

2. Mix Dry Ingredients

In a medium bowl, combine 2 cups flour, baking powder, baking soda and salt. Stir gently and set aside. This helps the cake rise properly.

3. Cream Butter and Sugar

In a large bowl, beat softened butter and granulated sugar with a mixer until light and fluffy. This gives the cake a tender, soft texture.

4. Add Eggs and Vanilla

Add eggs one at a time. Beat well after each. Then add vanilla extract and mix until smooth. This adds moisture and flavor to the batter.

5. Add Sour Cream

Stir in sour cream until fully combined. Mix on low speed if using a mixer. This makes the cake moist and soft.

6. Combine Dry and Wet Ingredients

Gradually add the dry flour mixture into the wet mixture. Mix gently until just combined. Do not overmix to avoid a dense cake.

7. Prepare Topping

In a small bowl, mix brown sugar, 1 tablespoon flour, cinnamon and chopped pecans. Cut in butter pieces until the mixture is crumbly. This forms the crunchy topping.

8. Assemble the Cake

Spread half of the batter into the prepared pan. Sprinkle half of the topping over it. Add the remaining batter, then the rest of the topping. This creates layers of flavor.

9. Bake the Cake

Bake at 350°F for 45–50 minutes. Test with a toothpick in the center; it should come out clean. Cake should be golden brown on top.

10. Cool and Serve

Let the cake cool in the pan for 15 minutes. Remove sides of the springform pan and transfer to a cooling rack. Slice and enjoy warm or at room temperature.

Recipe Tips

• Use room temperature butter for easy mixing.
• Do not overmix the batter for a soft cake.
• Chop pecans finely to distribute evenly.
• Cool slightly before slicing to keep topping intact.
• Use a springform pan for easy removal.

Nutrition Information

Nutrient	Amount per Serving
Calories	410 kcal
Protein	5 g
Fat	22 g
Carbohydrates	50 g
Fiber	1 g
Sodium	210 mg

Serving Suggestions

Serve this coffee cake warm with a cup of coffee or tea. It is perfect for breakfast, brunch or dessert. You can also add a dollop of whipped cream or fresh berries.

It pairs beautifully with milk or hot chocolate for kids. Slice into squares or wedges for a crowd. Every bite combines moist cake with crunchy cinnamon topping.

Best Sides To Serve With

• Fresh fruit salad
• Coffee or tea
• Whipped cream
• Hot chocolate
• Yogurt parfait
• Fresh berries

Storage and Reheating Tips

Store cake in an airtight container at room temperature for up to 2 days. You can refrigerate for up to 5 days.

Reheat slices in a microwave for 15–20 seconds for a warm, soft texture. The topping stays crunchy if served fresh. Avoid freezing to keep the topping intact.

FAQs about Ina Garten’s Sour Cream Coffee Cake Recipe

1. Can I use regular cream instead of sour cream?

Yes, but sour cream adds moisture and tangy flavor. Using regular cream changes texture and may make cake slightly less tender.

2. Can I make this cake ahead of time?

Yes, make it the day before. Store in an airtight container. Serve at room temperature or warm before slicing.

3. Can I use walnuts instead of pecans?

Yes, walnuts work well. Chop them finely to distribute evenly. Pecans give slightly sweeter flavor, but walnuts are a good substitute.

4. How do I prevent the cake from sticking?

Grease the pan well and use parchment paper. A springform pan makes removal easy without breaking the cake.

5. Can I add fruit to the batter?

Yes, blueberries or chopped apples can be added. Fold them gently to prevent sinking. Adjust baking time slightly if needed.

Conclusion

Ina Garten’s Sour Cream Coffee Cake Recipe is easy, moist and flavorful. Perfect for breakfast, brunch or dessert.

Now you know the Ingredients for Ina Garten’s Sour Cream Coffee Cake Recipe and How to make Ina Garten’s Sour Cream Coffee Cake Recipe step by step.

Try this recipe at home for a simple yet elegant cake. Your family and friends will love its soft texture and crunchy cinnamon topping.