Ina Garten’s Sour Cream Coffee Cake: Moist, Classic & Easy to Make

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Introduction

The Rich Origins of Coffee Cake

Coffee cake is more than just a sweet sidekick to your morning brew — it’s a historical treat rooted in tradition and cultural evolution. Tracing its roots back to 17th-century Northern and Central Europe, coffee cake began as a simple, yeasted bread served alongside coffee, particularly in Germany and Scandinavia. These early versions weren’t as sugary as today’s adaptations. They evolved through centuries of baking refinement and the growing popularity of coffee itself.

As immigrants brought their recipes to the United States, the cake took on new forms. In the early 1900s, Jewish-American bakeries began incorporating sour cream into their batters. This addition created a richer, more tender crumb — and sparked a style of coffee cake that would become a bakery staple in New York and beyond.

Ina Garten’s Iconic Take on a Classic

Few names carry as much weight in the home-baking world as Ina Garten, also known as the Barefoot Contessa. Her signature sour cream coffee cake took center stage in her cookbooks and Food Network shows, where she emphasized both approachability and elegance. Garten’s version is famous for its velvety crumb, warmly spiced cinnamon streusel, and that unmistakable buttery flavor.

Coffee cake’s universal appeal has led to a global following. Here are the top 10 coffee cake-loving countries, based on recipe searches and bakery trends:

United States
Germany
Canada
Sweden
United Kingdom
Australia
Denmark
Israel
Netherlands
Austria

From European breakfast tables to American brunch spreads, this cake continues to bring people together, cup by cup and slice by slice.

What You’ll Need

Essential Baking Equipment for Success

Before diving into the batter, make sure your kitchen is stocked with the right tools. Proper equipment ensures your coffee cake bakes evenly, rises beautifully, and boasts that golden, crumbly topping. Here’s what you’ll need:

A 9×13-inch baking dish – ideal for creating the perfect cake-to-topping ratio
A hand mixer or stand mixer – helps to cream the butter and sugar to fluffy perfection
Mixing bowls – at least one each of small, medium, and large for separating wet, dry, and crumb topping ingredients
Measuring cups and spoons – accuracy is key to achieving that classic Ina Garten balance of flavor and texture

Having this setup not only saves time but also helps prevent common baking errors like overmixing or uneven baking. A good-quality baking dish with even heat distribution is especially crucial for a moist yet firm texture.

Pantry Staples That Make It Magic

Ina Garten’s coffee cake relies on simple, classic ingredients that come together to create comfort in every bite. You likely have most of them already in your pantry:

Granulated sugar – adds sweetness and structure
All-purpose flour – the base for both the cake and crumb topping
Baking powder & baking soda – for rise and fluffiness
Cinnamon – essential for that warm, aromatic swirl
Vanilla extract – deepens the flavor and balances sweetness

These staples are part of what makes this an easy coffee cake recipe — no specialty flours or rare spices needed. This accessibility is part of Ina’s charm and why her version has become a go-to for home bakers everywhere.

Ingredients

The Main Cake Batter Components

Ina Garten’s sour cream coffee cake is beloved for its moist, tender crumb and rich flavor. Each ingredient in this recipe is handpicked for balance and texture. Here’s what you’ll need for the batter:

1 cup (2 sticks) unsalted butter, softened – adds richness and moisture
1 1/4 cups granulated sugar – provides sweetness and structure
2 large eggs – bind the batter and help it rise
1 teaspoon vanilla extract – enhances overall flavor
2 cups all-purpose flour – the foundation of the cake
1 teaspoon baking powder – for a gentle lift
1/2 teaspoon baking soda – activates with sour cream for extra rise
1/2 teaspoon salt – balances sweetness
1 cup sour cream – the secret to that iconic moist, dense-yet-soft texture

The sour cream isn’t just a flavor enhancer. Its acidity tenderizes the gluten in flour, giving you a luxuriously soft cake — a trademark of sour cream coffee cake recipes across bakeries and cookbooks.

The Cinnamon Crumb Topping That Steals the Show

A good coffee cake lives and dies by its topping, and Ina Garten’s doesn’t disappoint. Here’s what you’ll need to make that irresistible cinnamon-streusel crown:

1/2 cup brown sugar – for a deep, molasses-like sweetness
1/2 cup all-purpose flour – helps create the crumb structure
1 1/2 teaspoons ground cinnamon – the warm, spicy backbone of the topping
1/4 cup cold butter, diced – ensures crumbly, golden perfection

Cut the cold butter into the flour, sugar, and cinnamon until the mixture resembles coarse sand. It’s this topping that turns a good cake into a crumb topping coffee cake masterpiece.

Nutrition Score

Calories, Carbs & Comfort: What’s in a Slice?

Ina Garten’s sour cream coffee cake isn’t diet food — and that’s okay. It’s a cozy brunch centerpiece, a celebratory weekend treat, or a sweet surprise for guests. Based on a 12-slice serving, here’s a nutritional snapshot per slice:

Calories: 410
Fat: 22g
Carbohydrates: 48g
Protein: 4g

While the calorie count is on the higher side, it reflects the use of real ingredients like butter, sour cream, and sugar — all of which contribute to the cake’s signature flavor and texture. This is a cake that celebrates indulgence, not restricts it.

When to Enjoy & How to Balance It

This recipe is perfect for brunch spreads, holiday mornings, or dessert tables. If you’re watching your sugar or fat intake, pair it with fresh fruit and coffee or tea for a more balanced meal.

To make this more diet-friendly, consider a few light substitutions (which we’ll cover in the Variations section). But in its original form, this sour cream coffee cake is best enjoyed mindfully — and shared generously.

Serving & Storage

Best Ways to Serve Ina Garten’s Coffee Cake

This coffee cake is a versatile treat that fits seamlessly into almost any occasion. Whether you’re planning an elegant brunch or need a quick morning snack, it’s ready to impress. For optimal enjoyment, try the following:

Serve warm — Pop a slice in the microwave for 10–15 seconds or reheat in a low oven for a just-baked feel.
Pair with coffee or tea — The cinnamon and sour cream notes shine beautifully with hot beverages.
Top with whipped cream or a dusting of powdered sugar — Adds extra flair and sweetness.

Many home bakers find this the perfect addition to a brunch spread — it sits beautifully next to quiches, fruit bowls, and savory dishes. You can even dress it up with berries and mint for a festive feel.

How to Store & Freeze Like a Pro

One of the best things about this recipe is how well it stores. Here’s how to keep it fresh:

At room temperature: Store in an airtight container for up to 3 days. Ideal for casual snacking.
In the fridge: Keeps well for up to a week. Reheat gently to soften the crumb.
In the freezer: Wrap tightly in foil or plastic wrap, then store in a freezer-safe bag for up to 2 months. To serve, thaw overnight in the fridge and warm in a 300°F oven for 10–15 minutes.

These options make it an ideal make ahead coffee cake — perfect for prepping before guests arrive or saving for busy weekdays.

Variations

Flavor Twists to Elevate the Classic

Ina Garten’s sour cream coffee cake is perfection — but that doesn’t mean you can’t put your own spin on it. These twists keep the crumb soft and buttery while adding fun new flavors:

Add fruit: Fold in blueberries, raspberries, or diced apples for a fruity touch. Blueberries complement the cinnamon beautifully, while apples bring cozy autumn vibes.
Try almond extract: Swap out vanilla for almond extract to add a nuttier, more complex flavor.
Chopped nuts in the topping: Toss in pecans, walnuts, or even toasted hazelnuts for crunch and depth. This turns the streusel into an irresistible showstopper.

These flavor upgrades are simple but impactful, turning a comforting brunch cake into a custom signature bake.

Dietary Modifications for Everyone at the Table

Whether you’re baking for gluten-free guests or trying to lighten things up, there are easy substitutions that preserve taste and texture:

Gluten-free: Replace the flour with a 1:1 gluten-free flour blend. Bob’s Red Mill and King Arthur Baking both offer excellent options.
Lower fat or dairy-free: Substitute plain Greek yogurt for sour cream to cut some fat and boost protein. For dairy-free versions, use plant-based sour cream (like Kite Hill or Forager).
Vegan: Use flax eggs (1 tbsp flax + 3 tbsp water per egg), dairy-free butter, and plant-based sour cream to make it fully vegan-friendly.

With these tweaks, you can turn this old fashioned coffee cake recipe into a cake that fits your crowd — while keeping all the comfort.

FAQs

What makes Ina Garten’s sour cream coffee cake so moist?

The secret is sour cream. It’s rich in fat and lactic acid, which tenderizes the gluten in the flour and locks in moisture. The result? A dense yet soft crumb that stays fresh longer than most cakes. It’s a key feature of any good sour cream coffee cake recipe.

Can you make Ina Garten’s coffee cake ahead of time?

Yes — and it’s actually encouraged if you’re planning for brunch or guests. You can assemble the batter and crumb topping the night before, refrigerate it in the baking dish, and bake it the next morning. Just let it sit at room temperature for about 30 minutes before baking.

Can I freeze sour cream coffee cake without ruining the texture?

Absolutely. Once cooled, wrap slices or the whole cake tightly in foil or plastic wrap, then place in a freezer bag. Freeze for up to 2 months. To serve, thaw in the fridge overnight and warm in a 300°F oven for about 10 minutes. The crumb stays remarkably tender even after freezing.

What’s the difference between coffee cake and crumb cake?

The difference lies in the topping-to-cake ratio. Crumb cake typically has a much thicker layer of streusel topping — sometimes nearly half the cake’s total height. Coffee cake, especially Ina Garten’s version, has a more balanced structure, with an equal emphasis on moist cake and crunchy topping.

Conclusion

Why This Coffee Cake Stays a Classic

Ina Garten’s sour cream coffee cake isn’t just a recipe — it’s a ritual. With roots that go back to 17th-century Europe and a modern upgrade made famous by one of America’s most beloved chefs, this cake has proven itself timeless. The use of sour cream adds a level of tenderness that sets it apart from standard breakfast bakes, while the buttery cinnamon crumb topping makes every slice feel like a hug.

Whether you’re making it for a holiday morning, a family brunch, or simply to enjoy with your daily coffee, it delivers comfort, flavor, and a touch of elegance every time. This is one of those rare recipes that feels nostalgic and elevated — true to the Barefoot Contessa philosophy.

Bake, Share & Make It Your Own

Tried this recipe? We’d love to see your bake! Tag us on Instagram or share your version with a twist — from fruit add-ins to nutty toppings. Coffee cake is as much about community as it is about indulgence.