Sour Cream Coffee Cake
User Reviews
4.9
Sour Cream Coffee Cake
Description
This cake begins with a streusel topping prepared from flour, light brown sugar, cinnamon, salt, and cold butter mixed until pea-sized clumps form. The cake batter combines dry ingredients including flour, baking powder, baking soda, and salt with creamed butter and sugar, followed by eggs and vanilla extract. Sour cream is alternated with flour mixture additions to create a moist yet firm batter. Half the batter is spread in a buttered 9x9 pan, then half the streusel is sprinkled evenly on top. Remaining batter and streusel finish the layering, maintaining a balance between soft cake and crumbly streusel textures.
Baked at 350°F for approximately 55 minutes, the cake achieves a golden brown crust with a moist interior. When a toothpick inserted near the center comes out clean or with a few moist crumbs, the cake is done. The final glaze of powdered sugar and milk is spread over the cooled cake to lightly sweeten the surface.
This coffee cake pairs well with a hot beverage and is a traditional choice for morning or afternoon gatherings. The cinnamon streusel adds warmth and crunch, contrasting with the soft sour cream cake layers.
Using full-fat dairy products is recommended for best results. When adding batter over the streusel layer, dropping spoonfuls and gently spreading with an offset spatula helps maintain the streusel texture without mixing.
Ingredients
STREUSEL
- 1 3/4 cups all-purpose flour
- 1 cup light brown sugar packed
- 1 1/4 tsp ground cinnamon
- 1/4 tsp kosher salt
- 3/4 cup (1 1/2 sticks) butter cut into small pieces, unsalted, cold
CAKE
- 1/2 cup butter softened to room temperature, unsalted
- 2 cups all-purpose flour
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup granulated sugar
- 2 large egg
- 1 1/2 tsp vanilla extract
- 1 cup sour cream
GLAZE
- 1 cup powdered sugar
- 2 Tbsp milk whole
Instructions
- Preheat the oven to 350°F. Butter a 9x9 baking pan and set aside.
STREUSEL
- To a small mixing bowl, add the flour, sugar, cinnamon, salt and butter. Using a pastry cutter, fork, or your hands, mix until it forms pea-sized clumps. Refrigerate.
CAKE
- To a small mixing bowl, add dry ingredients (flour, baking powder, baking soda and salt), and whisk to combine. Set aside for now.
- In large bowl, beat together the butter and sugar until fluffy. Beat in one egg at a time. Beat in vanilla extract.
- Add 1/3 of the flour mixture. Beat together. Add in 1/3 of the sour cream. Beat together. Continue these steps two more times until everything is incorporated and blended well.
- Add half the cake batter to prepared pan, spreading evenly. Add half the refrigerated streusel, spreading in an even layer.
- Top with remaining cake batter, then last half of the streusel on top.
- Bake for about 55 minutes. The top should be golden brown and when a toothpick is inserted into the center, it should come out clean or with a few moist crumbs.
- Remove from oven and let cool on wire rack.
GLAZE
- While your cake cools, make your glaze by whisking together the milk and sugar.
- Drizzle with desired amount of glaze and enjoy.
Notes
- Full-fat dairy ingredients provide the best texture and flavor for this cake.
- When layering batter over streusel, drop spoonfuls and gently spread with an offset spatula to preserve streusel texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 723 kcal
% Daily Value*
| Calories | 723kcal | 36% |
| Carbohydrates | 101g | 34% |
| Protein | 8g | 16% |
| Fat | 33g | 51% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 124mg | 41% |
| Sodium | 508mg | 21% |
| Potassium | 219mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 60g | 120% |
| Vitamin A | 1027IU | 21% |
| Vitamin C | 1mg | 1% |
| Calcium | 108mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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