Description
Sour cream coffee cake brings comfort and elegance to morning gatherings with its rich, tender crumb and cinnamon-swirled perfection. Delicate layers and crumbly streusel topping promise a delightful breakfast experience you’ll savor with each memorable bite.
Ingredients
Scale
Main Ingredients:
- 2 cups (250g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 cup (200g) light brown sugar
- 1 cup (240g) sour cream
- ½ cup (113g) unsalted butter, softened
- ½ cup (113g) unsalted butter, cold and cubed
Nuts and Spices:
- 1 cup (120g) chopped pecans or walnuts (optional)
- 1 tablespoon ground cinnamon
Additional Ingredients:
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon salt
Glaze (Optional):
- 1 cup (120g) powdered sugar
- 2 tablespoons milk or cream
- ½ teaspoon pure vanilla extract
Instructions
- Craft the delectable streusel by whisking brown sugar, flour, cinnamon, and salt in a medium mixing bowl. Incorporate cold, cubed butter using a pastry cutter until the mixture transforms into rough, pebble-like crumbs. Fold in chopped nuts if desired, then refrigerate the mixture while preparing the cake base.
- Warm the oven to 350F (175C). Thoroughly coat a 9-inch square or Bundt pan with grease and flour. In a spacious mixing bowl, whip softened butter and granulated sugar until they become light and airy, approximately 3-4 minutes. Gently introduce eggs one at a time, ensuring thorough integration after each addition. Blend in vanilla extract.
- In a separate vessel, combine flour, baking powder, baking soda, and salt. Gradually incorporate dry ingredients into the butter-sugar mixture, alternating with sour cream. Begin and conclude with dry ingredients, mixing until just combined to maintain a tender texture.
- Transfer half the batter into the prepared pan, smoothing the surface with a spatula. Generously sprinkle half the streusel mixture across the initial layer. Carefully spread remaining batter over the streusel, then crown with the final streusel portion.
- Position the pan in the preheated oven and bake for 35-40 minutes. For Bundt pans, extend baking time to 45-55 minutes. Test for doneness by inserting a toothpick into the center – it should emerge clean.
- Allow the cake to rest in the pan atop a wire rack for 15 minutes before carefully extracting. Optional: Create a smooth glaze by whisking powdered sugar, milk or cream, and vanilla extract. Drizzle elegantly over the cooled cake before serving.
Notes
- Cold butter creates flakier, more textured streusel, so keep it chilled until the moment of cutting into the mixture.
- Alternate wet and dry ingredients gently to prevent dense, tough cake texture and maintain a tender crumb.
- Room temperature eggs blend more smoothly, ensuring even cake consistency and preventing potential lumping.
- Use full-fat sour cream for maximum moisture and rich, tangy flavor that elevates the entire coffee cake.
- For gluten-free adaptation, substitute all-purpose flour with a 1:1 gluten-free baking blend, maintaining identical measurements.
- Check cake doneness early to prevent overcooking; ovens vary, so start testing around 30 minutes with a toothpick.
- Refrigerate leftover cake in an airtight container for up to 4 days, allowing flavors to develop and deepen.
- Enhance nutty complexity by toasting chopped pecans or walnuts before adding to streusel for deeper, more intense flavor profile.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 24 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg