Description
A recipe for a moist and tender sour cream coffee cake featuring a rich cinnamon streusel swirl and crumb topping, perfect for breakfast or dessert.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar, divided
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 cup full-fat sour cream
- 1 teaspoon vanilla extract
- For the Streusel: 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease and flour a 9-inch square baking pan or an 8-inch round cake pan.
- In a medium bowl, whisk together 1 3/4 cups flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together 1/2 cup granulated sugar and 1/2 cup softened butter until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Prepare the streusel: In a separate small bowl, combine 1/2 cup flour, brown sugar, and cinnamon. Cut in the 1/4 cup cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Spread half of the cake batter into the prepared pan. Sprinkle half of the streusel mixture evenly over the batter.
- Gently spread the remaining cake batter over the streusel layer. Sprinkle the remaining streusel mixture on top of the cake batter.
- Bake for 40 to 45 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving.
Notes
- For a richer flavor, you can substitute 1/4 cup of the flour in the cake batter with finely ground pecans.
- If you prefer a glaze, whisk 1 cup powdered sugar with 2 tablespoons milk and 1/2 teaspoon vanilla extract, then drizzle over the cooled cake.
- This cake freezes well; wrap cooled slices tightly in plastic wrap and foil.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25
- Sodium: 220
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 1
- Protein: 4
- Cholesterol: 75