Sour Cream Coffee Cake
This Sour Cream Coffee Cake is a true classic–moist, soft, and tender, with a simple preparation that comes together in just over an hour. It’s just as delicious for breakfast as it is for an afternoon snack or an easy dessert. Made with everyday ingredients and aneasy melted-butter streusel, half is layered right into the middle of the cake with the rest sprinkled generously on top.
PREP TIME
20 minutes
COOK TIME
35 minutes
INGREDIENTS
22
Serves: 8-10
Ingredients
Streusel Topping
- 0.75 cup0.75 cup0.75 cup All Purpose Flour
- 0.666 cup0.666 cup0.666 cup Light Brown Sugar
- 1 Tbsp1 Tbsp1 Tbsp Cinnamon, Ground
- 1 pinch1 pinch1 pinch Salt
- 6 Tbsp6 Tbsp6 Tbsp Butter, Unsalted, melted
Sour Cream Coffee Cake
- 1.5 cups1.5 cups1.5 cups All Purpose Flour
- 1 tsp1 tsp1 tsp Baking Powder
- 0.25 tsp0.25 tsp0.25 tsp Baking Soda
- 0.5 tsp0.5 tsp0.5 tsp Salt
- 0.5 cup0.5 cup0.5 cup Butter, Unsalted, at room temperature
- 0.5 cup0.5 cup0.5 cup Granulated White Sugar
- 0.25 cup0.25 cup0.25 cup Light Brown Sugar
- 2 whole2 whole2 whole Eggs, at room temperature
- 2 tsp2 tsp2 tsp Pure Vanilla Extract
- 0.75 cup0.75 cup0.75 cup Sour Cream, at room temperature
Glaze
- 0.5 cup0.5 cup0.5 cup Powdered Sugar, sifted
- 0.5 tsp0.5 tsp0.5 tsp Pure Vanilla Extract
- 1 pinch1 pinch1 pinch Cinnamon, Ground
- 2 Tbsp2 Tbsp2 Tbsp Heavy Whipping Cream
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 350°F/177°C. Grease and flour a 9-inch springform pan (or line an 8x8 inch square baking pan with parchment paper.
- For the streusel topping: In a medium bowl, whisk the flour, brown sugar, cinnamon, and salt. Pour in the melted butter and mix to combine. Place in the refrigerator.
- For the cake: In a medium bowl, whisk the flour, baking powder, baking soda, and salt.
- In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium-high speed for 2 minutes. Scrape down the sides and bottom of the bowl as needed.
- Add the eggs, one at a time, and beat until combined. Then add the vanilla and sour cream and mix.
- Mix in the dry ingredients on low speed just until combined.
- Spread half of the batter into the prepared pan. Sprinkle half of the streusel topping evenly on top. Carefully spread the remaining batter over the topping.
- Sprinkle the remaining streusel mixture evenly on top.
- Bake for 35-40 minutes or until the streusel is golden brown and a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan set on a wire rack
- For the glaze: In a small bowl, whisk the powdered sugar, vanilla, cinnamon, and enough heavy cream for a pourable consistency. Drizzle over the cooled cake.
Notes
Pan type: Metal or glass pans give the most even bake to your coffee cake. If using a ceramic pan, it will take a little bit longer and a dark-coated metal pan can cause the edges to brown too quickly, so I would try to avoid them. Square pan: If using a square pan, select an 8x8-inch pan. For a thinner cake, you can use a 9x9-inch square pan and start checking your cake around the 28-30 minute baking mark.
9x5-inch loaf pan: You can get a tall and moist cake perfect for slicing. You will need a long baking time so start checking doneness around 40 minutes.
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My Notes:
About This Recipe
Show nutritional information
Breakfast Coconut Free Nightshade Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 563 |
| Fat: | 26 g |
| Carbohydrates: | 74 g |
| Protein: | 15 g |
| Cholesterol: | 77 g |
| Sodium: | 246 mg |
| Fiber: | 2 g |
| Sugars: | 42 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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