Gluten Free – Clean Label – Kosher – Nut Free – shipped 2-day service

How To Make Crumbs: Sour Cream Coffee Cake

Every day we search for fabulous coffee cake recipes in honor of our sweet signature creation – Steiner’s Coffee Cake of New York. We were swept off our feet this morning when we stumbled upon a stunning crimson photo posted by Jessica Merchant – How Sweet It Is. I mean honestly – can you really beat that?! Thank you Jessica.

Sour Cream Coffee Cake with Butter Brown Glaze


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

3 cups Steiner’s Coffee Cake of New York All-Purpose 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


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.

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!

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!

[recipe from homemade decadence]

Neither the author of Homemade Decadence nor How Sweet It Is endorse Steiner’s Coffee Cake of New York or it’s products. We hope that some day they will but until then we will have to dream.

#coffeecake #glutenfreebaking #kosherbaking #seasonforbaking

Leave a comment

Your email address will not be published. Required fields are marked *