Geoffrey Zakarian Coffee Cake Recipe Dupe

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Introduction to the Geoffrey Zakarian Coffee Cake Recipe

Are you a fan of the Food Network and looking for a new recipe to try?

If so, you’re in for a treat with this Geoffrey Zakarian coffee cake recipe dupe.

This scrumptious coffee cake, made with sour cream and large eggs, is an absolute delight that will take your baking skills to the next level.

And who better to learn from than the culinary master himself, Geoffrey Zakarian?

slice coffee cake

Who is Geoffrey Zakarian?

Geoffrey Zakarian is a world-renowned chef and television personality known for his appearances on the Food Network.

His ability to create new recipes that are both delicious and approachable has made him a household name in the culinary world.

His coffee cake recipe is a testament to this talent, providing a delightful treat that’s sure to impress.

The Magic of Sour Cream

In our Geoffrey Zakarian coffee cake recipe, sour cream plays a crucial role.

It contributes to the moistness and tender texture of the cake, making it a delectable treat that you’ll want to make again and again.

The sour cream, combined with large eggs at room temperature, creates a rich and flavorful base for this fantastic coffee cake.

A bowl of sour cream next to large eggs on the kitchen countertop.

Preparing the Ingredients

Before you start, gather all your ingredients.

You’ll need a medium bowl for mixing and a food processor for combining the ingredients.

In addition, make sure your unsalted butter is cut into small pieces and at room temperature.

This will help it blend more easily, creating a close circle of ingredients that work together to make a tender cake.

Using the Right Tools

To make the Geoffrey Zakarian coffee cake recipe, you will need to use the paddle attachment on your mixer.

This will help to combine the cup sugar, unsalted butter, and other ingredients smoothly and efficiently.

The result will be a perfectly mixed batter, ready to be baked into a deliciously tender cake.

A kitchen mixer with a paddle attachment, ready for mixing.

The Importance of the Springform Pan

A springform pan is essential for this recipe.

This type of pan allows the cake to rise evenly and also makes it easier to remove the cake once it has cooled.

You’ll be left with a perfectly shaped coffee cake that’s as beautiful as it is delicious.

Baking the Coffee Cake

Once you’ve prepared your batter and poured it into the springform pan, it’s time to bake your coffee cake.

Follow Geoffrey Zakarian’s instructions to ensure your cake is baked to perfection.

You’ll know it’s done when a toothpick inserted into the center comes out clean.

Allowing the Cake to Cool

After baking, it’s important to let your cake cool on a wire rack. This allows air to circulate around the cake, preventing it from becoming soggy.

Once the cake has cooled, you’re ready to enjoy a slice of your deliciously tender Geoffrey Zakarian coffee cake.

Serving the Coffee Cake

When serving the cake, consider adding a dollop of heavy cream or a sprinkle of powdered sugar.

This will elevate the flavor of the cake and impress your guests.

Enjoy your delicious creation, knowing that you’ve successfully mastered the Geoffrey Zakarian coffee cake recipe!

Pro tip: be sure you know how to store coffee cake to keep it fresher longer!

Delightful Duplication: Geoffrey Zakarian's Coffee Cake Recipe

Delightful Duplication: Geoffrey Zakarian's Coffee Cake Recipe

Yield: 8 Servings
Prep Time: 15 minutes
Cook Time: 45 minutes

This recipe is a homage to Geoffrey Zakarian's delightful coffee cake. Perfect for a weekend brunch, an afternoon snack, or a sweet dessert.



  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, room temperature
  • 1 cup sour cream
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons pure vanilla extract


  • 1/2 cup brown sugar, packed
  • 1/2 cup all-purpose flour
  • 1/4 cup unsalted butter, cold and cubed
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped pecans or walnuts (optional)


  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. This should take about 2-3 minutes.
  3. Beat in the eggs one at a time, then stir in the sour cream and vanilla extract.
  4. In another bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not over mix. Pour the batter into the prepared cake pan.
  5. For the streusel topping, mix together the brown sugar, flour, and cinnamon in a small bowl. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the chopped nuts if using.
  6. Sprinkle the streusel topping evenly over the cake batter in the pan.
  7. Bake in the preheated oven for about 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  8. Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.


This is a fan-inspired creation and not the original recipe. For the exact recipe, please refer to Geoffrey Zakarian's official culinary book or website.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 490Total Fat: 23gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 85mgSodium: 260mgCarbohydrates: 65gNet Carbohydrates: 64gFiber: 1gSugar: 36gSugar Alcohols: 0gProtein: 6g
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