Ina Garten’s sour cream coffee cake delivers everything a great brunch bake should: a light, moist crumb with subtle tang, a generous streusel layer on top and tucked inside, finished with a maple drizzle. Made with Cabot sour cream and butter, it’s the recipe worth saving.
This swirl coffee cake started as a half-written family recipe and evolved into a babka-inspired showstopper. Soft yeasted dough, bold cinnamon-sugar swirls, and a tangy sour cream-lemon icing honor my grandma’s original while turning up the flavor, structure, and drama – without making it fussy.
I’ve been dying to try out the heritage bundt pan (the swirl) my coworker recently got me and thought Ina’s Sour Cream Coffee Cake was the perfect excuse … until I re-read the recipe and realized it called for a 10-inch tube pan. Since I […]