Description
A recipe for a moist and tender coffee cake featuring a rich sour cream batter and a generous cinnamon streusel swirl and topping.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar, divided
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup full-fat sour cream
- 1/2 cup packed light brown sugar (for streusel)
- 1 tablespoon ground cinnamon (for streusel)
- 1 cup all-purpose flour (for streusel)
- 1/2 cup chopped pecans (optional, for streusel)
Instructions
- Preheat your oven to 350 degrees F. Grease and flour a 9-inch tube pan or a 9×13 inch baking pan.
- In a medium bowl, whisk together 1 3/4 cups flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and 1 cup of the 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 dry ingredients. Mix until just combined. Do not overmix.
- Prepare the streusel: In a separate bowl, combine the brown sugar, cinnamon, 1 cup flour, and optional pecans. Cut in the remaining 1/2 cup of softened butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Pour half of the cake batter into the prepared pan. Sprinkle half of the streusel mixture evenly over the batter.
- Top with the remaining cake batter. Sprinkle the remaining streusel mixture over the top layer of batter.
- Bake for 50 to 60 minutes, or until a wooden pick inserted into the center comes out clean. If the topping browns too quickly, loosely cover the cake with foil for the last 15 minutes of baking.
- Let the cake cool in the pan on a wire rack for 15 minutes before inverting onto the rack to cool completely.
Notes
- For a simple glaze, mix 1 cup powdered sugar with 2-3 tablespoons of milk or lemon juice and drizzle over the cooled cake.
- You can add 1 cup of fresh or frozen blueberries to the batter before baking for a variation.
- This cake freezes well; wrap cooled slices tightly in plastic wrap and foil.
- Prep Time: 20 min
- Cook Time: 60 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 35
- Sodium: 250
- Fat: 22
- Saturated Fat: 13
- Unsaturated Fat: 9
- Trans Fat: 0.5
- Carbohydrates: 42
- Fiber: 1
- Protein: 4
- Cholesterol: 85