This Sour Cream Coffee Cake with Browned Butter Glaze might just be the best coffee cake you’ll ever eat. Cinnamon streusel swirled throughout and then topped with a browned butter glaze. It’s AMAZING!
Hey there, it’s Jodi from 5 Boys Baker and I’m super excited to share this recipe for Sour Cream Coffee Cake with Browned Butter Glaze (phew, that’s a mouthful to say).
It’s no secret that cookies are pretty much my jam and the treat I make most often. But let’s talk about this cake and how utterly amazing it is. I do love a good cake, especially bundt cakes. I also really love a cake with streusel. Anything involving streusel and I’m all over it.
The thing about this Sour Cream Coffee Cake with Browned Butter Glaze is that it’s swirled with cinnamon streusel throughout and is crazy delicious on it’s own. But, then you go and add a browned butter glaze on top and there are no words! If you’ve never tasted browned butter anything then you are truly missing out. The scent of browned butter is amazing! I either want to (a) drink the stuff or (b) use it as perfume, I’m not sure which, maybe both (lol!).
If you’ve never browned butter before, it’s really simple. Just follow the directions and pay close attention because all of a sudden it’s done, and you really don’t want to burn it. Browned butter is delicious, burnt butter is not so delicious.
This cake recipe comes from Joy the Baker’s cookbook Homemade Decadence. From the day I bought it, I’ve had so many recipes marked that I want to make. The problem is, it’s just one of the 90+ cookbooks (yes, I really have that many) I have where I have so many recipes marked to make and never enough time.
We couldn’t stop eating this cake. I sent a piece in my Braydon and Parker’s (my two youngest sons) lunches one day and they both came home and said their friends were all jealous and wanted a piece too. They kept telling them how delicious the cake looked. So I did the neighborly thing and sent a few pieces over to Parker’s friend since he lives right across the street.
This cake really is amazing and if you’re wondering if it makes a good breakfast and/or lunch, it does. 😀
- ½ cup brown sugar
- ½ cup cake flour
- 2 teaspoons cinnamon
- 1 teaspoon unsweetened cocoa powder
- ½ teaspoon salt
- ¼ cup cold butter, cut into pieces
- 3 cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter, softened to room temperature
- 1½ cups sugar
- 3 large eggs
- 2 teaspoons vanilla
- 1¼ 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
- Preheat the oven to 350 degrees. Butter and flour your bundt pan and set aside.
- 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.
- In a small bowl, whisk together the flour, baking powder, soda and salt, set aside. In the bowl of your electric mixer, beat the butter and sugar on medium speed until until fluffy, about 4 to 5 minutes, scraping down the sides as needed. Add the eggs one at a time, beating well for 1minute after each egg. Add the vanilla and sour cream, and mix well.
- Add the dry ingredients to the wet ingredients with the mixer on low speed, just until incorporated. Spoon half of the batter into the prepared pan, then sprinkle with ⅔ of the streusel. Spoon in the remaining batter on top and smooth. Sprinkle the remaining streusel on top. Using a butter knife, loosely swirl the streusel into the batter, making sure you don’t overswirl (just about 10-12 swirls will do).
- Bake until a toothpick or cake tester inserted into the cake comes out with just a few moist crumbs, about 45 to 55 minutes. 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. Spread the glaze onto the cooled cake and serve.
- Browned Butter Glaze:
- While the cake is baking, make the glaze by adding the butter to a small saucepan and cook over medium heat. Swirl the pan frequently (whisking works too) until the butter begins to bubble and turn golden brown (brown bits start to appear on the bottom of the pan), remove it immediately from the heat. (This will take about 5 minutes and it will all of a sudden turn golden brown, so watch it closely). Pour the browned butter to a bowl and whisk in the sugar, vanilla extract and milk (use as much as needed to get desired consistency).
·Use a pan with a light-colored bottom (stainless or white works great) so you can see the color of the butter easier.
·The original recipe calls for ½ cup finely chopped pecans in the streusel. I prefer my streusel to be nut-free, but if you love nuts in your streusel, then toss them in at the end (once you’ve mixed the streusel with your hands).
Recipe from: 5 Boys Baker