Coffee Cake for Now (and Later)
Freshly baked sour cream coffee cake, served on a beautifully set table—perfect for a morning coffee with friends. There’s something timeless about a classic cinnamon streusel Bundt cake, warm from the oven, sliced and shared with good company. Whether you’re hosting a casual brunch, setting the table for a ladies’ coffee morning, or stocking the freezer with a make-ahead breakfast treat, this is the recipe to save. Easy, elegant, and made to gather around.
What is it about coffee cake?
I’ll tell you—it's pound cake plus crunch. And what could be more satisfying than that? Two coffee cakes. That’s what.
Baking a coffee cake is like making lasagna. If you’re going to go through the trouble of hauling out the flour, sugar, sour cream, and that big mixer you store in the back of the cabinet… if you’re going to butter the pans, bite your nails hoping the cake releases cleanly, then wait (forever) for it to cool… you might as well make two.
One for now. One for the freezer. It’s the best kind of insurance policy.
I’ll confess: I recently returned home from a trip, eager to catch up with friends. I had sent out a little invitation before I left (Paperless Post, of course), and six of my favorite ladies RSVP’d yes to morning coffee at The Truitt House. French press and coffee cake. Simple.
The morning arrived. I set a pretty table, put on real clothes, and made the house smell like cinnamon and vanilla. Then I waited.
And waited.
No one came.
After an hour of drinking coffee alone (with increasing confidence that I had been stood up), I checked the invitation again—only to discover the coffee was actually scheduled for the following week.
But thanks to my freezer stash? I’ll be ready then, too.
This recipe, inspired by the Barefoot Contessa herself, has become a staple in my kitchen. I’ve made a few tweaks to suit my taste—but the spirit is pure Ina. Crunchy, cinnamon-y, and as dependable as your best friend.
Make one for today. Freeze one for your future self. And if no one shows up? Well, pour yourself a cup and enjoy it anyway.
Sour Cream Coffee Cake (x2!)
Inspired by Barefoot Contessa, with a Truitt House twist.
Makes 2 10-inch tube cakes or Bundts
(Or halve for just one—but why would you?)
Ingredients
For the Cake:
3 sticks (1½ cups) unsalted butter, softened
3 cups granulated sugar
6 large eggs, room temperature
1½ cups sour cream
1½ teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1½ teaspoons baking soda
½ teaspoon kosher salt
For the Cinnamon Streusel:
1½ cups light brown sugar, packed
1½ cups all-purpose flour
1 tablespoon ground cinnamon
¾ teaspoon kosher salt
1½ sticks (¾ cup) cold unsalted butter, diced
Optional: 1½ cups chopped pecans or walnuts
Instructions
Preheat oven to 350°F. Grease and flour 2 tube pans or Bundt pans. (If using Bundts, a baking spray with flour built in works best.)
Make the streusel: Combine brown sugar, flour, cinnamon, and salt in a medium bowl. Cut in the butter using a pastry blender or your fingers until it resembles coarse crumbs. Stir in nuts if using. Set aside.
Cream the butter and sugar in a stand mixer on medium-high speed for 4–5 minutes until light and fluffy.
Add the eggs one at a time, scraping the bowl as needed. Mix in the sour cream and vanilla.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Slowly add the dry ingredients to the wet mixture on low speed, just until combined.
Layer the batter and streusel: Spoon ¼ of the batter into each pan, then sprinkle ¼ of the streusel over each. Repeat with remaining batter and streusel, ending with streusel on top.
Bake for 50–60 minutes, or until a cake tester comes out clean. Cool in the pan for 20 minutes, then gently turn out onto a wire rack to cool completely.
Serve or freeze: One for the table, one tightly wrapped for the freezer. Thaw overnight before serving—and no one will ever know it was baked ahead.
Pro Tip:
If you’re using a Bundt pan (and I often do), use a baking spray with flour built in—not just cooking spray. It makes all the difference. Let the cake cool in the pan for 20 minutes before turning it out. Don’t rush it. The wait is worth the clean release.
This cake also makes a thoughtful hostess gift.
Concierge Hostess Approved: Baking Tools
A few quiet workhorses I rely on every time I bake. These are the real deal - Wirth the drawer space and then some.
Nordic Ware Bundt Pan – Heavy-duty and beautifully detailed. A classic that releases like a dream (with the right spray).
Baking Spray with Flour – This one’s non-negotiable for Bundt cakes. Skip the butter-flour dance and trust the finish.
Cooling Rack Set – I have three. Maybe four. You’ll thank me.
Magnetic Measuring Spoons – They nest. They stick together. They don’t get lost in the drawer.
Magnetic Measuring Cups – Same story. Clean, precise, and always where you need them.
Stand Mixer (KitchenAid, of course) – It lives on my counter for good reason.
Extra Batter Bowl - for the second cake or the icing.
I’ve linked my exact picks for each—because if you’re going to bake, bake beautifully.
