Description
Sour Cream Coffee Cake is a classic, moist, and tender cake layered with a rich cinnamon-sugar streusel, making it perfect for breakfast, brunch, or an indulgent snack. Here’s a detailed recipe to guide you through crafting this delightful treat.
Ingredients
Scale
For the Streusel Topping and Filling:
- 1 cup (200g) light brown sugar, packed
- 1 cup (125g) all-purpose flour
- 1 tablespoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, cold and cubed
- 1 cup (120g) chopped pecans or walnuts (optional)
For the Cake Batter:
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (240g) sour cream, at room temperature
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the Glaze (Optional):
- 1 cup (120g) powdered sugar
- 2 tablespoons milk or cream
- 1/2 teaspoon pure vanilla extract
Instructions
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Prepare the Streusel:
- In a medium bowl, whisk together the brown sugar, flour, cinnamon, and salt.
- Cut in the cold, cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Stir in the chopped nuts, if using.
- Refrigerate the streusel mixture while preparing the cake batter.
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Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23cm) square baking pan or a 9-inch (23cm) Bundt pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the butter-sugar mixture in three parts, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
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Assemble the Cake:
- Spread half of the cake batter into the prepared pan, smoothing the top with a spatula.
- Sprinkle half of the streusel mixture evenly over the batter.
- Carefully spread the remaining batter over the streusel layer.
- Sprinkle the remaining streusel on top.
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Bake:
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- If using a Bundt pan, baking may take 45-55 minutes.
- Allow the cake to cool in the pan on a wire rack for about 15 minutes before removing.
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Glaze (Optional):
- In a small bowl, whisk together the powdered sugar, milk or cream, and vanilla extract until smooth.
- Drizzle the glaze over the cooled cake before serving.
Notes
- Storage: Store the coffee cake in an airtight container at room temperature for up to 3 days.
- Variations: Add a layer of fresh berries or sliced apples between the batter layers for a fruity twist.
- Nuts: For a nut-free version, simply omit the nuts from the streusel.