Description
This Sour Cream Coffee Cake is a moist and tender dessert perfect for breakfast or an afternoon treat. It features a buttery cinnamon streusel layered within a soft cake made rich with sour cream and topped with a sweet glaze. The combination of a crumbly streusel and smooth, creamy cake makes it irresistible and easy to prepare in just over an hour.
Ingredients
Streusel
- 1 3/4 cups all purpose flour
- 1 cup packed light brown sugar
- 1 1/4 tsp ground cinnamon
- 1/4 tsp kosher salt
- 3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into small pieces
Cake
- 2 cups all purpose flour
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened to room temperature
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1 cup sour cream
Glaze
- 1 cup powdered sugar
- 2 Tbsp whole milk
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F. Butter a 9×9 inch baking pan and set it aside to get ready for the batter.
- Make the Streusel: In a small mixing bowl, combine the flour, packed light brown sugar, ground cinnamon, salt, and cold butter pieces. Use a pastry cutter, fork, or your hands to mix until pea-sized clumps form. Refrigerate to keep it firm.
- Mix Dry Ingredients for Cake: In a separate small bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar until the mixture is fluffy and light in texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract thoroughly.
- Combine Dry Ingredients and Sour Cream: Alternately add the flour mixture and sour cream to the wet ingredients: add one-third of the flour mixture and beat, then one-third of the sour cream and beat. Repeat twice more until well blended and smooth.
- Layer Cake and Streusel: Spread half of the cake batter evenly into the prepared baking pan. Cover this with half of the chilled streusel mixture, then spread the remaining batter over the streusel. Top with the remaining streusel to finish.
- Bake the Cake: Place the pan in the preheated oven and bake for about 55 minutes. The top should turn golden brown and a toothpick inserted in the center should come out clean or with a few moist crumbs.
- Cool the Cake: Remove the cake from the oven and transfer to a wire rack to cool completely before glazing.
- Prepare and Add Glaze: While the cake cools, whisk together the powdered sugar and whole milk until smooth. Drizzle the glaze over the cooled cake as desired and serve.
Notes
- Make sure the butter for the streusel is cold to get a crumbly texture.
- The cake batter incorporates sour cream to ensure moisture and tenderness.
- Cooling the cake completely before glazing prevents the glaze from melting off.
- You can store the coffee cake in an airtight container at room temperature for up to 3 days or refrigerate up to a week.
- For extra flavor, add chopped nuts or raisins to the streusel if desired.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
