Courtney Cowan’s Sour Cream Coffee Cake

If you haven’t had the pleasure of visiting the popular bakeshop Milk Jar Cookies in Los Angeles, you’re in luck because you can bake founder Courtney Cowan’s recipes on your own! This delectable coffee cake comes from her first book Milk Jar Cookies Bakebook.

Serves 10 to 12



  • 2 ½ cups (325 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon table salt
  • 12 tablespoons (¾ cup, 170 grams) unsalted butter, room temperature
  • ½ cup (100 grams) sugar
  • 1 cup (216 grams) packed light brown sugar
  • 3 extra large eggs, cold
  • 1 ½ teaspoon pure vanilla extract
  • 1 ¼ cups (306 grams) sour cream


  • ½ cup (65 grams) all-purpose flour
  • 1 ½ teaspoons cinnamon
  • ¼ teaspoon table salt
  • ¼ cup packed (54 grams) light brown sugar
  • 3 tablespoons unsalted butter, cold and cubed


  • ½ cup powdered sugar
  • 2 tablespoons real maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure almond extract


Make the Cake

  1. Preheat oven to 350°F. Grease and flour a bundt
  2. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set
  3. In a large mixing bowl or the bowl of a stand mixer, cream the butter, sugar, and brown sugar, approximately 3 – 4 Mix in the eggs one at a time, on low speed, until just combined. Add the vanilla extract and sour cream and mix until just combined, approximately 1 minute. Add the flour mixture and mix on low until just combined. Scrape down the sides of the bowl and stir, making sure everything is combined.
  4. For the streusel, combine the flour, cinnamon, salt, brown sugar, and butter in a small Using your fingers, pinch it all together until it forms a crumble.
  5. Pour half of the batter into the prepared pan and spread it out with a spoon. Sprinkle half of the streusel evenly across that layer. Pour the rest of the batter in the pan, spread it out, and then top with the remaining streusel. Bake for 50 – 55 minutes, until a toothpick inserted comes out clean. Let cool on a wire rack for 30 – 45 minutes and then carefully transfer the cake to a serving platter, streusel side down. In a small bowl, whisk together the powdered sugar, maple syrup vanilla and almond extracts to create a runny glaze. If needed, you can add a couple drops of water. Drizzle as much glaze as you’d like over the Let it sit for 15 minutes while you brew a pot of coffee, then slice & serve! Store at room temperature for up to 4 days or freeze for up to 1 month.

Excerpted from Milk Jar Cookies Bakebook: Cookies, Cakes, Pies, and More for Celebrations and Every Day by Courtney Cowan. Copyright 2020. Published with permission from Rizzoli.


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