Sour Cream Coffee Cake
This recipe was one that I adapted from an old cookbook, and it lives up to it's name of being perfect with a large cup of coffee. It is tender and not-too-sweet with a generous cinnamon streusel layer and topping that adds the perfect amount of sweetness and spice. Bake one up for your next weekend brunch!
Ingredients
Cake Ingredients
- ½ cup unsalted butter softened
- 1 cup sugar
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Filling and Topping Ingredients
- ½ cup brown sugar
- 1 ½ teaspoons ground cinnamon
- ½ cup chopped pecans optional
Instructions
- Preheat oven to 350° F and prepare pans. Grease or line a 9x9 inch pan with parchment paper.
- In a small mixing bowl, stir together the brown sugar, cinnamon, and pecans (if using). Set aside.
- With an electric mixer, cream the butter and sugar at medium speed in a large mixing bowl about 2-3 minutes until light and fluffy. Add the eggs, sour cream, and vanilla and mix until the thoroughly combined and smooth.
- In a separate bowl, add all dry ingredients and mix until combined. On low speed, add the dry ingredients into the large bowl of wet ingredients and mix just until incorporated. Do not overmix or it will toughen the cake. The batter will be fairly thick.
- Spread half the cake batter into the pan. Top evenly with about ⅔ of the cinnamon brown sugar mixture. Carefully spread the remaining cake batter and gently spread over the filling. Sprinkle the top with the remaining cinnamon sugar mixture.
- Bake the coffee cake in preheated oven for about 35-40 minutes, or until center is firm and a tester comes out clean.
Notes
If using salted butter, decrease the salt to ¼ teaspoon in the recipe.
Do not use light or fat free sour cream in this recipe. However, you may also substitute whole milk plain Greek yogurt in place of the sour cream. Sour cream is best though.