Description
Indulge in the rich, moist goodness of this Sour Cream Coffee Cake. With a buttery cake layer and a sweet cinnamon streusel topping, this classic treat is perfect for breakfast or dessert.
Ingredients
Scale
For the cake:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
For the streusel:
- 3/4 cup packed light brown sugar
- 1/4 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 cup unsalted butter, cold and cubed
- 1 cup chopped pecans or walnuts (optional)
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F (175°C) and grease/flour a baking pan.
- Mix dry ingredients: Combine flour, baking powder, baking soda, and salt in a bowl.
- Cream butter and sugar: Beat butter and sugar until fluffy, then add eggs and vanilla.
- Combine wet and dry ingredients: Mix in sour cream and dry ingredients alternately.
- Make streusel: Mix brown sugar, flour, and cinnamon; cut in butter.
- Layer and bake: Spread half of the batter, sprinkle half of streusel, repeat, then bake for 35-45 minutes.
- Cool and serve: Allow to cool before slicing and enjoying.
Notes
- This coffee cake can be stored at room temperature for up to 3 days or frozen for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 65 mg
