Description
This Sour Cream Coffee Cake is soft, moist, and packed with a rich cinnamon-sugar streusel. The sour cream keeps it incredibly tender, while the buttery crumb topping adds the perfect crunch. Serve it for breakfast, brunch, or as a delicious afternoon treat with coffee!
Ingredients
Units
Scale
- For the Cake:
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 eggs
- 1 cup sour cream
- 1 tbsp vanilla extract
- For the Streusel Topping & Filling:
- 3/4 cup brown sugar
- 2 tsp cinnamon
- 1/2 cup chopped pecans or walnuts (optional)
- 3 tbsp unsalted butter, melted
- For the Glaze (Optional):
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- 1. Prepare the Streusel:
- In a small bowl, mix brown sugar, cinnamon, and nuts (if using).
- Stir in melted butter until the mixture resembles coarse crumbs. Set aside.
- 2. Make the Cake Batter:
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan (or a Bundt pan).
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- In a large bowl, cream the butter and sugar together until light and fluffy (about 2 minutes).
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Mix in the sour cream, then gradually add the dry ingredients, stirring until just combined.
- 3. Assemble the Cake:
- Pour half of the batter into the prepared pan and spread evenly.
- Sprinkle half of the streusel mixture over the batter.
- Add the remaining batter on top, smoothing it out, then sprinkle the rest of the streusel mixture over the top.
- 4. Bake the Cake:
- Bake for 35-40 minutes (for a 9×13 pan) or 50-55 minutes (for a Bundt pan), until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before transferring to a wire rack.
- 5. Make the Glaze (Optional):
- Whisk together powdered sugar, milk, and vanilla extract until smooth.
- Drizzle over the cooled cake before serving.
Notes
- No Sour Cream? Substitute with Greek yogurt.
- Make it Nut-Free: Skip the pecans or walnuts in the streusel.
- Storage: Store at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing Tip: Wrap slices in plastic wrap and freeze for up to 3 months.
- Details
