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Delish Sour Cream Coffee Cake with Browned Butter Glaze

Delish Sour Cream Coffee Cake with Browned Butter Glaze

A tender sour cream coffee cake swirled with cinnamon, topped with a crisp pecan streusel, and drizzled in a nutty browned butter glaze. Perfect for brunch or coffee breaks.
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Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2.5 cup all-purpose flour batter
  • 2 tsp baking powder batter
  • 0.5 tsp baking soda batter
  • 0.5 tsp kosher salt batter
  • 0.5 cup unsalted butter softened, batter
  • 1 cup granulated sugar batter
  • 2 large eggs room temperature
  • 2 tsp vanilla extract batter
  • 1 cup sour cream full-fat, room temperature
  • 0.75 cup light brown sugar streusel
  • 0.75 cup all-purpose flour streusel
  • 2 tsp ground cinnamon streusel
  • 0.125 tsp kosher salt streusel
  • 0.75 cup pecans chopped, streusel
  • 0.5 cup unsalted butter melted, streusel
  • 0.25 cup unsalted butter for browning, glaze
  • 1 cup powdered sugar glaze
  • 0.5 tsp vanilla extract glaze
  • 1.5 tbsp milk plus more to thin, glaze
  • 0.125 tsp kosher salt pinch, glaze

Instructions

Preparation Steps

  • Preheat oven to 350°F. Grease a 9×13 inch baking pan and line with a parchment sling for easy removal.
  • Make the streusel: In a bowl, whisk brown sugar, flour, cinnamon, and salt. Stir in chopped pecans. Drizzle in melted butter and toss with a fork until clumps form. Refrigerate while you make the batter.
  • Whisk the dry batter ingredients: In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.
  • Cream butter and sugar: In a large bowl, beat softened butter and granulated sugar on medium-high until pale and fluffy, about 3 minutes.
  • Add eggs and vanilla: Beat in eggs one at a time, scraping the bowl as needed. Mix in vanilla.
  • Add sour cream and dry ingredients: Mix in sour cream. Add dry ingredients in two additions, mixing on low just until combined. Do not overmix.
  • Assemble: Spread half of the batter into the pan. Sprinkle with half of the streusel. Dollop remaining batter over the top and gently spread. Finish with remaining streusel.
  • Bake: Bake 40 to 45 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool on a rack for 15 minutes.
  • Make the browned butter glaze: In a small saucepan, cook butter over medium heat, stirring, until golden and nutty, 3 to 5 minutes. Transfer to a bowl and cool 3 minutes. Whisk in powdered sugar, vanilla, salt, and milk until smooth and pourable.
  • Finish and serve: Drizzle glaze over the warm cake. Cool until set, then slice into 12 pieces and serve.

Notes

For clean layers, chill the streusel briefly so it crumbles neatly. If your glaze thickens, whisk in 0.5 tsp milk at a time until it drizzles smoothly.