Description
This Sour Cream Coffee Cake is ultra-tender and rich, thanks to tangy sour cream, and swirled with a cinnamon-sugar streusel inside and on top. It’s the ultimate cozy companion for coffee or tea, perfect for breakfast, brunch, or an anytime sweet snack.
Ingredients
Units
Scale
- For the Cake:
- 1 cup sour cream
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- For the Cinnamon Streusel:
- 1/4 cup brown sugar
- 2 tablespoons white sugar
- 1 tablespoon all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 2 tablespoons cold butter, cubed
- Optional: 1/4 cup chopped nuts (walnuts or pecans)
Instructions
- Preheat Oven:
- Preheat to 350°F (175°C). Grease and flour an 8×8-inch pan or line with parchment.
- Make Streusel Topping:
- Combine brown sugar, white sugar, flour, and cinnamon. Cut in butter until crumbly. Stir in nuts if using. Set aside.
- Make the Cake Batter:
- Cream butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla and sour cream.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt. Gradually mix into the wet ingredients until just combined.
- Assemble:
- Spread half the batter into the pan. Sprinkle half the streusel. Add the remaining batter and top with the rest of the streusel.
- Bake:
- Bake for 35–40 minutes or until a toothpick comes out clean. Cool before slicing.
Notes
- For a fluffier texture, don’t overmix the batter.
- Can be made in a bundt or loaf pan—adjust bake time accordingly.
- Drizzle with a powdered sugar glaze for a bakery-style finish.
Nutrition
- Calories: 290 kcal
- Sugar: 18g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
