Belfonte Dairy | From the Heart of Kansas City
Maple Sour Cream Coffee Cake with Cinnamon Streusel
A slice of maple sour cream coffee cake with a crumb topping and glaze drizzle, served on a glass plate with a fork, with Belfonte Half & Half and Belfonte Sour Cream blurred in the background.

Ingredients

For the Cinnamon Streusel

  • 2 tbsp. Unsalted Butter, cold
  • ¼ cup All-Purpose Flour
  • 3 tbsp. Light Brown Sugar
  • ½ tsp. Ground Cinnamon
  • ¼ tsp. Salt
  • ¼ tsp. Ginger Powder

For the Cinnamon Swirl

  • ¼ cup Light Brown Sugar
  • 2 tbsp. Pure Maple Syrup

For the Coffee Cake

  • 2 cups All-Purpose Flour
  • 1 tsp. Baking Powder
  • ½ tsp. Baking Soda
  • ½ tsp. Salt
  • 1 tsp. Ground Cinnamon
  • ¼ tsp. Ginger Powder
  • ⅔ cup Granulated Sugar
  • ½ cup Unsalted Butter, softened
  • 2 Large Eggs
  • 1 ½ tsp. Vanilla Extract
  • 1 cup Belfonte Sour Cream
  • 3 tbsp. Pure Maple Syrup

For the Maple Glaze

  • 1 cup Powdered Sugar
  • 2 tbsp. Pure Maple Syrup
  • 2 tbsp. Belfonte Half and Half
  • ¼ tsp. Vanilla Extract
  • ⅛ tsp. Salt

Directions

  1. Preheat the oven to 350 F. Spray a 9×9 baking dish with baking spray, or lightly grease with butter. Set aside.
  2. Make the Streusel: Cut the cold butter into ½” cubes. In a small bowl, combine butter, flour, brown sugar, cinnamon, salt, and ginger powder. Use your fingers to gently work the butter into the other ingredients until the mixture resembles small pebbles. Refrigerate until ready to use.
  3. Make the Cinnamon Swirl: In a small bowl, stir the brown sugar and maple syrup together until smooth. Set aside.
  4. Make the Coffee Cake: In a large mixing bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and ginger together until evenly mixed. Set aside.
  5. In a separate large mixing bowl (or the bowl of a stand-up mixer), cream the butter and sugar together with a hand-held mixer on medium speed for 2-3 minutes until light and fluffy. Mix in eggs one at a time on “low” speed until combined. Add vanilla and maple syrup on “low” speed until combined. Stir in sour cream until the mixture is smooth and creamy.
  6. Add dry ingredients to the sour cream mixture. Stir until just combined.
  7. Spread half of the cake batter into the prepared baking dish in an even layer. Drizzle half of the cinnamon swirl mixture over the cake batter, then use a knife to gently swirl it into the batter.
  8. Repeat with remaining cake batter and cinnamon swirl mixture, then sprinkle chilled streusel in an even layer on top of the cake.
  9. Bake for 40-45 minutes at 350 F, or until a toothpick inserted into the center of the cake comes out clean.
  10. Let the cake cool for about ten minutes while you prepare the glaze.
  11. Make the Maple Glaze: In a medium bowl, whisk the powdered sugar, maple syrup, half and half, vanilla, and salt together until smooth. (For a thinner glaze, stir in an additional tablespoon of half and half and adjust vanilla and salt to taste.)
  12. Drizzle the glaze over the coffee cake, then slice the cake and enjoy!

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 9

Share Now On