Description

This Sour Cream Coffee Cake is a true classic–moist, soft, and tender, with a simple preparation that comes together in just over an hour. It’s just as delicious for breakfast as it is for an afternoon snack or an easy dessert. Made with everyday ingredients and an easy melted-butter streusel, half is layered right into the middle of the cake with the rest sprinkled generously on top.

Ingredients

Scale

Streusel Topping

100 g (¾ cup) all-purpose flour
133 g (⅔ cup) light brown sugar
1 tablespoon ground cinnamon
Pinch of salt
85 g (6 tablespoons) unsalted butter, melted

Sour Cream Coffee Cake

195 g (1 ½ cups) all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
113 g (½ cup) unsalted butter, at room temperature
100 g (½ cup) granulated sugar
50 g (¼ cup) light brown sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
180 g (¾ cup) sour cream, at room temperature

Glaze

55 g (½ cup) powdered sugar, sifted
½ teaspoon pure vanilla extract
Pinch of cinnamon
2-3 tablespoons heavy cream or milk

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Instructions

Preheat the oven to 350°F/177°C. Grease and flour a 9-inch springform pan (or line an 8x8 inch square baking pan with parchment paper.
For the streusel topping: In a medium bowl, whisk the flour, brown sugar, cinnamon, and salt. Pour in the melted butter and mix to combine. Place in the refrigerator.
For the cake: In a medium bowl, whisk the flour, baking powder, baking soda, and salt.
In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium-high speed for 2 minutes. Scrape down the sides and bottom of the bowl as needed.
Add the eggs, one at a time, and beat until combined. Then add the vanilla and sour cream and mix.
Mix in the dry ingredients on low speed just until combined.
Spread half of the batter into the prepared pan. Sprinkle half of the streusel topping evenly on top. Carefully spread the remaining batter over the topping.
Sprinkle the remaining streusel mixture evenly on top.
Bake for 35-40 minutes or until the streusel is golden brown and a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan set on a wire rack
For the glaze: In a small bowl, whisk the powdered sugar, vanilla, cinnamon, and enough heavy cream for a pourable consistency. Drizzle over the cooled cake.

Notes

Pan type: Metal or glass pans give the most even bake to your coffee cake. If using a ceramic pan, it will take a little bit longer and a dark-coated metal pan can cause the edges to brown too quickly, so I would try to avoid them.

Square pan: If using a square pan, select an 8x8-inch pan. For a thinner cake, you can use a 9x9-inch square pan and start checking your cake around the 28-30 minute baking mark.

9x5-inch loaf pan: You can get a tall and moist cake perfect for slicing. You will need a long baking time so start checking doneness around 40 minutes.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Breakfast
Method: Baking