Sour Cream Coffee Cake
Impress your guests with a homemade sour cream coffee cake. The cake is filled with a flavorful cinnamon streusel swirl and topping.
Ingredients
- Butter and flour for the pan
For the Streusel
- ¼ cup (54 grams) packed brown sugar
- ½ cup (64 grams) all-purpose flour
- 2 tsp cinnamon
- 1 pinch fine salt
- 3 tbsp cold unsalted butter
- ¾ cup finely chopped pecans
For the Cake
- 2 ½ cups (333 grams) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp table salt
- ¾ cup (170 grams) unsalted butter, softened
- 1 ½ cups (297 grams) granulated sugar
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup sour cream
- ¼ cup milk
For the Glaze
- 1 cup confectioners' sugar
- 1 ½ to 2 tbsp milk
- ½ tsp vanilla extract
Recommended Equipment
- 10-inch tube cake pan
Instructions
- Prep the Oven and Pan: Heat the oven to 350°F and grease and flour a 10-inch tube cake pan.Butter and flour for the pan
- Streusel: Combine the brown sugar, 1/2 cup of flour, cinnamon, and a pinch of salt in a medium bowl. Cut in the 3 tablespoons of cold butter and add the finely chopped pecans, making a crumbly streusel mixture.1/4 cup (54 grams) packed brown sugar | 1/2 cup (64 grams) all-purpose flour | 2 tsp cinnamon | 1 pinch fine salt | 3 tbsp cold unsalted butter | 3/4 cup finely chopped pecans
- Dry Ingredients: Combine 2 1/2 cups of flour, baking powder, baking soda, and 1/2 teaspoon of salt in a medium bowl. Set aside.2 1/2 cups (333 grams) all-purpose flour | 2 tsp baking powder | 1/2 tsp baking soda | 1/2 tsp table salt
- Batter: In a mixing bowl with an electric mixer, beat the softened 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, sour cream, and milk. With the mixer on low speed, add the dry ingredients and mix just until combined. Avoid overbeating.3/4 cup (170 grams) unsalted butter | 1 1/2 cups (297 grams) granulated sugar | 3 large eggs | 2 tsp vanilla extract | 1 cup sour cream | 1/4 cup milk
- 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.
- 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.
- Cool: Cool the cake in the pan on a rack for 30 minutes. Carefully unmold the cake and set it on a plate, streusel-side up.
- Glaze: Combine confectioners' sugar, 1 1/2 tablespoons of milk, and 1/2 teaspoon of vanilla extract in a small bowl, adding more milk as needed to achieve the desired glaze consistency. Drizzle over the cooled cake.1 cup confectioners' sugar | 1 1/2 to 2 tbsp milk | 1/2 tsp vanilla extract
Tip: Toast the pecans first if you want deeper flavor. Let them cool before adding to the streusel.
Nutrition
Calories: 375kcalCarbohydrates: 49gProtein: 5gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 73mgSodium: 202mgPotassium: 93mgFiber: 1gSugar: 30gVitamin A: 483IUVitamin C: 0.2mgCalcium: 71mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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