This recipe was originally posted on “What’s Cooking with Ruthie” as I’m a monthly contributor for her. Ruthie has been so awesome to work with and I love checking out her great recipes and video tutorials on her site. This Sour Cream Coffee Cake with Maple Syrup Glaze was so delicious that I had to share it on A Sweet Baker too!
I’ve mentioned before on my blog that I’m not a very big fan of cake. Yes, you heard me, I can take it or leave it. I prefer dense, moist desserts like my brownies, bars, or loaves. Coffee cake has been an exception, though. It’s moist, dense, and full of flavor. That’s what you get that when you taste this Sour Cream Coffee Cake. A cake that’s ribboned with cinnamon-sugar streusel, topped with more streusel, and then drenched in a Maple Syrup glaze that goes perfect with it.
Coffee Cake has always been a dessert that brings back memories of my childhood. I first tasted a Sour Cream Coffee Cake when my brother and I went on a camping trip with my aunt and uncle. We stopped at a local farmer’s marker that was run by Mennonites, in a small community south of where we lived. My aunt bought one of their Sour Cream Coffee Cakes and we shared it once we got back home. I remember it being one of the moistest, most delicious cakes that I had tried. It had all that crunchy, sugary struesel on top, which gave it more of an appeal to me. Since then I have been searching for a recipe that tastes just like the one I remember as a kid.
This cake came out moist, dense, and flavorful. Just the way I like it! The only thing I would change next time is I would double the struesel recipe and add more if it inside……because you can never get enough struesel!