Cinnamon Sour Cream Coffee Cake Recipe
User Reviews
5.0
3 reviews
Excellent
Cinnamon Sour Cream Coffee Cake Recipe
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Cinnamon Sour Cream Coffee Cake is a tender coffee cake filled with a cinnamon swirl and topped with a delicious brown sugar streusel.
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Ingredients
For the streusel:
- 1 ⅓ cup all-purpose flour
- ¾ cup light brown sugar packed
- 1 Tablespoon cinnamon
- ½ teaspoon ground nutmeg
- ¾ cup unsalted butter melted
For the cake:
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ cup sour cream
Instructions
- Preheat oven to 350 degrees F. Spray a 9-inch square baking dish with baking spray. Set aside.
- In a medium bowl, combine streusel ingredients and mix with a fork until thick and crumbly. Set aside.
- In a large mixing bowl, combine the butter and sugar for the cake layer. Mix until light and fluffy, about 3 minutes. Beat in the eggs, one at a time. Add vanilla.
- Add the flour, baking powder and cinnamon to the batter. Fold in the sour cream.
- Pour half the batter into the bottom of your prepared pan. Spread with an offset spatula (it will be a thin layer, don't worry). Add about half of the cinnamon streusel layer. Spoon the remaining batter over the top and finish with the remaining streusel.
- Bake in preheated over for about 40 minutes, until lightly browned. Cool completely before slicing.
- Store in airtight container at room temperature. To freeze, place slices in ziploc freezer bag and freeze. Thaw at room temperature and enjoy!
Notes
- Spray your baking pan with non-stick baking spray first to make the cake easier to remove. Or use our homemade cake release.
- Use an offset spatula to smooth the first layer of cake batter into the bottom of the pan in an even layer. It will be thin; that’s OK.
- The second layer of cake batter, on top of the sprinkled streusel, can just be spooned on. It doesn’t need to be spread out.
- Cool the cake completely before you slice it. It’s hard to be patient, but this allows it to set up properly.
- Freeze coffee cake in airtight freezer container for up to 3 months. Thaw cake in refrigerator overnight and enjoy.
- Store coffee cake in airtight container at room temperature for up to 3 days.
Nutrition Information
Show Details
Serving
1slice
Calories
534kcal
(27%)
Carbohydrates
64g
(21%)
Protein
5g
(10%)
Fat
29g
(45%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
10g
Cholesterol
117mg
(39%)
Sodium
56mg
(2%)
Fiber
2g
(8%)
Sugar
38g
(76%)
Nutrition Facts
Serving: 9servings
Amount Per Serving
Calories 534 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 534kcal | 27% |
| Carbohydrates | 64g | 21% |
| Protein | 5g | 10% |
| Fat | 29g | 45% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 10g | 59% |
| Cholesterol | 117mg | 39% |
| Sodium | 56mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 38g | 76% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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