Description
This is an ultra moist sour cream coffee cake featuring a double layer of rich cinnamon streusel topping and a light vanilla glaze. It brings cozy morning joy to your table.
Ingredients
- All-Purpose Flour: 2 1/2 cups
- Baking Powder: 2 1/2 teaspoons
- Salt: 1/2 teaspoon
- Unsalted Butter (softened): 1 cup (2 sticks)
- Granulated Sugar: 1 1/2 cups
- Large Eggs: 3
- Sour Cream: 1 cup
- Vanilla Extract: 1 teaspoon
- For the Cinnamon Streusel:
- All-Purpose Flour: 1 1/2 cups
- Brown Sugar (packed): 1 cup
- Ground Cinnamon: 2 teaspoons
- Unsalted Butter (cold, cubed): 1/2 cup (1 stick)
- For the Glaze:
- Powdered Sugar: 1 cup
- Milk or Cream: 2-3 tablespoons
- Vanilla Extract: 1/4 teaspoon
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together 2 1/2 cups flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the flour mixture. Mix until just combined. Do not overmix.
- Prepare the streusel: In a separate bowl, combine 1 1/2 cups flour, brown sugar, and cinnamon. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Spread half of the cake batter into the prepared pan.
- Sprinkle all of the cinnamon streusel evenly over the batter layer.
- Gently spread the remaining cake batter over the streusel layer.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely on a wire rack.
- Prepare the glaze: Whisk together powdered sugar, milk, and vanilla extract until smooth. Add more milk if needed for desired drizzling consistency.
- Drizzle the glaze over the cooled coffee cake before serving.
Notes
- For an extra cozy feel, add 1 teaspoon of ground nutmeg to the cake batter.
- If you do not have sour cream, plain Greek yogurt works as a substitute for the same quantity.
- To make this a true cinnamon swirl cake, gently swirl half of the prepared streusel mixture into the batter before adding the top layer of batter.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg