How to Master Ina Garten's Sour Cream Coffee Cake – And the Perfect Vietnamese Coffee to Pair It With

Introduction

If you’ve ever watched Ina Garten bake, you know she doesn’t just follow a recipe, she creates an experience. Her famous sour cream coffee cake isn’t just dessert; it’s a warm, cinnamon-laced hug in every slice. But here’s the thing: when that cake meets the depth and richness of a well-crafted Vietnamese brew, especially from Bazan Coffee, you’ve got something even more memorable.

This isn’t just another recipe post. It’s a deep dive into the art and heart of baking, enriched with flavor science, trusted culinary insights, and personal storytelling. Whether you’re baking for Sunday brunch, sharing a homemade gift, or treating yourself on a quiet afternoon, this guide is meant to help you slow down and savor, with intention.

We’ve drawn from reputable sources, and techniques embraced by professional bakers and baristas alike.

Why Ina’s Recipe Endures

Ina’s version of sour cream coffee cake is classic yet elevated. The sour cream adds moisture and tender structure while balancing the sweetness. Her addition of a walnut-cinnamon streusel provides warmth and contrast, and her recipe’s balance of richness and lightness is a lesson in restraint and generosity all at once.

From a culinary science standpoint, the lactic acid in sour cream tenderizes gluten, keeping the cake soft and plush for days - a quality confirmed in multiple studies published in the Journal of Food Science and Technology.

And perhaps more importantly, Ina’s cake has that ineffable quality: it tastes like someone made it with you in mind.

Ina Garten Sour Cream Coffee Cake Recipe – Step-by-Step

This version stays true to Ina’s beloved original while weaving in deeper layers of texture and a pairing philosophy that goes beyond what’s on the plate.

Ingredients

For the Cake:

  • 12 tbsp (170g) unsalted butter, softened

  • 1 1/2 cups (300g) granulated sugar

  • 3 extra-large eggs (room temperature)

  • 1 1/2 tsp pure vanilla extract

  • 1 1/4 cups (300g) full-fat sour cream

  • 2 1/2 cups (315g) all-purpose flour

  • 2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp kosher salt

For the Streusel:

  • 1/3 cup (65g) light brown sugar

  • 1/2 cup (60g) all-purpose flour

  • 1 1/2 tsp ground cinnamon

  • 1/4 tsp kosher salt

  • 3 tbsp (42g) unsalted butter, cold and diced

  • 3/4 cup chopped walnuts (lightly toasted, if you have the time)

Optional Glaze:

  • 1 cup confectioners’ sugar

  • 2–3 tbsp Bazan Coffee (cooled)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch tube or bundt pan thoroughly. You don’t want to rush this - every curve matters.

  2. Cream the butter and sugar until it’s light and fluffy - about 4 to 5 minutes. This step is where air is incorporated, setting the foundation for a soft crumb.

  3. Add eggs, one at a time, then vanilla. The mixture should look silky and cohesive.

  4. Mix in the sour cream. It’ll look thick and rich. That’s exactly what you want.

  5. In a separate bowl, sift together flour, baking powder, baking soda, and salt.

  6. Gradually add the dry ingredients to the wet, mixing on low speed just until combined. The less you work the batter, the more tender your cake will be.

  7. Prepare the streusel: Combine dry ingredients, cut in butter until it forms coarse crumbs, then stir in the walnuts. This layer will bring contrast and crunch.

  8. Assemble: Spoon half the batter into the pan, smooth it out, and sprinkle half the streusel. Repeat with remaining batter and streusel.

  9. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean and the top springs back gently.

  10. Cool in the pan for 15-20 minutes, then turn onto a rack to finish cooling.

  11. Optional glaze: Mix the powdered sugar with brewed Bazan coffee until pourable. Drizzle it over the cake once it’s completely cool.

Instructions

Thoughtful Tips

  • Room temp ingredients matter more than you think. It’s not just tradition, it ensures even mixing.

  • Don’t rush the cooling. A slightly warm cake is lovely, but too warm and the crumb will crumble.

  • Make it your own. Add orange zest to the batter, swap in pecans, or even layer with thin sliced apples for a seasonal twist.

Thoughtful Tips

The Coffee Pairing: Why Bazan Coffee Elevates This Cake

A cake like this deserves a coffee that’s more than just strong. It deserves something layered, expressive, and honest like Bazan Coffee. Grown on Vietnam’s red volcanic soil and processed with deep care, Bazan beans bring a complexity that doesn’t overwhelm, but deepens the entire experience.

Recommended Pairings

Fine Robusta – Krong Nang

  • Natural anaerobic fermentation

  • Tasting notes: roasted cacao, honey, tropical fruit

  • Brew suggestion: French press or moka pot

  • Why it works: The boldness stands up to the sweet, nutty profile of the cake while enhancing the cinnamon.

Fine Robusta – Krong Nang

Special Vietnam Blend

  • Arabica Catimor + Original Robusta, light-medium roast

  • Tasting notes: pineapple, caramel, floral hints

  • Brew suggestion: Pour-over or drip

  • Why it works: Balanced and bright, this cup reflects the elegance of the cake without competing with it.

Special Vietnam Blend

Arabica Cau Dat

  • High-altitude Arabica from Da Lat

  • Tasting notes: green apple, bell pepper, caramel

  • Brew suggestion: V60 or Chemex

  • Why it works: The acidity refreshes the palate between bites, perfect with glazed slices.

Pairing coffee and cake is part science, part soul. With Bazan Coffee, every cup tells a story, and complements the care you’ve put into your baking.

Frequently Asked Questions

Q1: Can I make this cake ahead of time?
 Yes, and it might even taste better the next day. Just keep it tightly wrapped or stored in an airtight container.

Q2: Can I substitute sour cream?
 You can use full-fat Greek yogurt, but you’ll lose a bit of the lush texture that sour cream provides.

Q3: How do I prevent the streusel from sinking?
 Use a thicker batter (this recipe already is), and layer carefully, don’t mix it in.

Q4: Can I freeze it?
 Absolutely. Wrap individual slices and freeze for up to 2 months. Warm gently before serving.

Q5: What coffee should I serve to guests unfamiliar with Vietnamese coffee?
 Start with Special Vietnam Blend, it's approachable, balanced, and a beautiful introduction to Bazan’s craft.

Conclusion: Elevating the Everyday

This cake isn’t just Ina Garten’s, it’s yours now too. And with the right coffee in hand, what starts as a recipe becomes something richer: a ritual, a memory, maybe even a tradition.

So whether you’re baking for a celebration, or just because it’s Thursday and the house feels a little quiet, take your time. Trust the process. Let the aroma of cinnamon and butter fill the air. Brew a pot of coffee that’s been grown with purpose.

Discover the Essence of Vietnam in Every Cup

At Bazan Coffee, every bean carries a story from the rich red soils of Dak Lak to the slow fermentation methods that unlock its deepest character.

Choose the pairing that suits your moment:

Shop Bazan Coffee now and let every slice you serve mean something more.

 

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