Print

Sour Cream Coffee Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Impress your guests with a homemade sour cream coffee cake. The cake is filled with a flavorful cinnamon streusel swirl and topping.

Ingredients

Scale

For the Streusel

  • 1/4 cup (54 grams) brown sugar, packed
  • 1/2 cup (64 grams) all-purpose flour
  • 2 teaspoons cinnamon
  • Dash salt
  • 3 tablespoons unsalted butter, cold
  • 3/4 cup finely chopped pecans

For the Cake

  • 2 1/2 (704 grams) cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1 1/2 sticks (170 grams) unsalted butter, softened
  • 1 1/2 cups (297 grams) granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup sour cream
  • 1/4 cup milk

For the Glaze

  • 1 cup powdered sugar
  • 1 1/2 to 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prep the Oven and Pan: Heat the oven to 350 F and grease and flour a 10-inch tube cake pan. 1-piece tube cake pan
  2. Streusel: Combine the brown sugar, flour, cinnamon, and a dash of salt in a medium bowl. Cut in the 3 tablespoons of butter to make a crumbly streusel mixture. streusel mixture
  3. Dry Ingredients: Combine 2 1/2 cups of flour, baking powder, soda, and 1/2 teaspoon of salt in a medium bowl. Set aside. dry ingredients in a bowl
  4. Batter: In a mixing bowl with an electric mixer, beat the butter and sugar together for 3 minutes or until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and sour cream. With the mixer on low speed, add the dry ingredients and beat just until combined. coffee cake batter
  5. Assembly: Spoon half of the batter into the prepared tube cake pan. Sprinkle about two-thirds of the streusel mixture over the batter, then top evenly with small dollops of the remaining batter. Gently spread the batter over the filling. Sprinkle the remaining streusel evenly over the top. coffee cake assembly
  6. Bake: Bake the cake for 55 to 65 minutes or until a wooden skewer or toothpick comes out clean when inserted into the center of the cake. baked coffee cake
  7. Cool: Cool the cake on a rack for 30 minutes, then transfer the cake to a plate, streusel-side up. Carefully invert it onto a plate. sour cream coffee cake
  8. Glaze: Combine the glaze ingredients in a small bowl and drizzle over the cooled cake. glazed coffee cake

Find it online: https://classic-recipes.com/sour-cream-coffee-cake-recipe/