Description
Indulgent sour cream coffee cake brings together rich, velvety textures that dance with warmth and comfort. Cinnamon-swirled layers and crumbly streusel topping create a delightful morning companion you’ll savor with each delectable bite.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 cup (200g) light brown sugar, packed
- 1 cup (200g) granulated sugar
- 1 cup (240g) sour cream (at room temperature)
- ½ cup (113g) unsalted butter (softened)
- ½ cup (113g) unsalted butter (cold and cubed)
- 1 cup (120g) powdered sugar
- 1 cup (120g) chopped pecans or walnuts (optional)
- 1 cup (125g) all-purpose flour
- 2 large eggs (at room temperature)
- 2 tbsps milk or cream
- 1 tbsp ground cinnamon
- 1 tsp pure vanilla extract
- ½ tsp pure vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp salt
Instructions
- Streusel Creation: Blend brown sugar, flour, cinnamon, and salt. Incorporate cold butter until mixture transforms into coarse crumbs. Fold in nuts if desired. Chill the streusel while preparing cake foundation.
- Cake Foundation Preparation: Heat oven to 350F (175C). Coat 9-inch baking vessel with grease and flour. Whip butter and sugar until ethereal and voluminous. Integrate eggs individually, ensuring thorough incorporation. Introduce vanilla extract. Separately, combine flour, leavening agents, and salt. Gently fold dry ingredients into butter mixture, alternating with sour cream. Mix until harmoniously blended, avoiding overmixing.
- Layering Technique: Distribute initial batter layer across prepared pan. Sprinkle half the streusel evenly. Carefully overlay remaining batter. Crown with remaining streusel.
- Baking Process: Roast in preheated oven for 35-40 minutes. Verify doneness by inserting toothpick – it should emerge pristine. Bundt variation might require 45-55 minutes. Rest cake on cooling rack within pan for approximately 15 minutes before unmolding.
- Finishing Touch: Whisk powdered sugar, milk, and vanilla until silky. Cascade glaze over cooled cake for elegant presentation.
Notes
- Toss nuts and streusel lightly in a tablespoon of flour to help them stay suspended in the cake batter and prevent sinking during baking.
- Ensure butter, eggs, and sour cream are at room temperature for smoother blending and a more consistent cake texture that rises evenly.
- Gently fold dry ingredients and sour cream into the butter mixture just until combined to maintain a tender, soft crumb and prevent a dense, tough cake.
- Swap regular flour with gluten-free flour blend, use plant-based butter and egg substitutes for a vegan version, or reduce sugar by using monk fruit sweetener for a lower-carb alternative.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 320
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg