Let’s talk about the best coffee cake I’ve ever had.
It seemed fitting to share this on a Monday — because Mondays deserve cake. After a series of kitchen catastrophes (a scorched skillet pizza, a blender mishap that left soup on the floor, and an inexplicable PayPal purchase by someone else), I needed something that felt like a small victory. This coffee cake was that victory.
I started celebrating Monday on Sunday night because this cake is worth it. The recipe originates from Joy’s new cookbook, Homemade Decadence, and it truly might be the best coffee cake I’ve ever baked — and possibly the best I’ve ever tasted. The texture is impossibly soft and moist; each bite practically melts in your mouth. The streusel woven through the batter is gooey and warmly spiced with cinnamon, and it swirls into the crumb in perfect pockets of flavor.
The glaze is made with brown butter, which gives it a deep, nutty richness that elevates the whole cake.
I couldn’t stop eating it. I made my mom come over specifically to taste it and sent her home with a large piece so I wouldn’t demolish the entire cake myself. It served as both breakfast and lunch on the same day — and there’s no shame in that.
I have a little extra affection for this version because it’s baked in a bundt pan. A successful bundt always feels like an accomplishment — it looks impressive, slices beautifully, and is ideal for pouring generous amounts of glaze over the top (I may have tripled the glaze). Bundt cakes are easy to serve and fun to eat, especially when they’re as tender as this one.
About Joy’s cookbook: if you’re thinking of buying a cookbook this season, this is a top contender. The photographs and styling are gorgeous, and every recipe I’ve glanced at makes me want to try everything. The book has a distinct voice and a comforting, well-crafted design that feels very much like Joy herself.
And yes, I’m going to make this coffee cake again — probably today. It’s that irresistible.
Sour Cream Coffee Cake with Brown Butter Glaze
Yield:
1
bundt cake
2 hours
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Ingredients
Streusel
- 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
Cake
- 3 cups cake 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 sugar
- 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
Instructions
-
Preheat the oven to 350°F. Butter and flour a 10-inch bundt pan and set aside. Butter and flour is key — avoid cooking spray.
Streusel
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Whisk together the brown sugar, flour, cinnamon, cocoa and salt. Add the butter pieces and, using your hands, work the butter into the flour until the mixture resembles coarse sand or tiny crumbs.
Cake
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In a small bowl, whisk together the flour, baking powder, baking soda and salt. In the bowl of an electric mixer, beat the butter on medium speed until creamy. Add the sugar and beat for 4 to 5 minutes on medium speed until fluffy, scraping down the sides as needed. Add the eggs one at a time, beating well after each, then add the vanilla and beat to combine. Beat in the sour cream.
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With the mixer on low, gradually add the dry ingredients until just incorporated. Spoon half the batter into the prepared bundt pan, sprinkle with two-thirds of the streusel, then add the remaining batter. Finish with the remaining streusel and swirl it into the batter with a knife. Bake until a wooden pick inserted in the center comes out clean, about 45 to 55 minutes (the full 55 minutes gave a perfect result). Cool in the pan for 10 minutes, then invert onto a wire rack and cool completely before glazing.
Brown Butter Glaze
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Melt the butter in a small saucepan over medium heat, whisking constantly. When brown bits form and the butter smells nutty, remove from heat (about 5 minutes). Transfer to a bowl and whisk in the powdered sugar and vanilla. If the glaze is too thick to drizzle, whisk in milk a little at a time until it reaches the desired consistency. Add a pinch of salt if you like. Drizzle over the cooled cake and serve.
Did you make this recipe?
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See? Absolutely worth the fuss.