Sour Cream Coffee Cake
User Reviews
5
Sour Cream Coffee Cake
Description
The Sour Cream Coffee Cake features a batter made from butter, eggs, granulated sugar, vanilla, and sour cream mixed with flour, baking powder, baking soda, and salt. A cinnamon-spiced pecan crumb topping is folded together with flour, brown sugar, and cold butter to create small crumbly pieces that add texture. The cake is baked in a buttered pan with the batter layered and topped, then finished with a light confectioners' sugar glaze mixed with milk. The sour cream contributes moisture and a subtle tang to the cake, while the topping adds a nutty crunch from the pecans.
The cake's soft, rich interior complements the crisp topping, offering a balance of tender crumb and crunchy texture. It is suitable for serving sliced with coffee or tea during breakfast or a leisurely snack. The cream cheese glaze adds a touch of sweetness without overwhelming the pecan topping.
To keep the cake fresh, cover it with plastic wrap; it will keep for up to three days at room temperature or up to one week in the refrigerator. For best results, use the spoon and level method when measuring flour to avoid a dense texture, and mix dry ingredients into the batter carefully to prevent overmixing, which can develop gluten and make the cake heavy. Using room-temperature eggs and sour cream helps achieve a smooth batter.
Ingredients
Coffee Cake Batter:
- ½ cup butter 113 grams, unsalted, softened
- ⅔ cup granulated sugar 130 grams
- 2 egg room temperature, large
- 1 teaspoon vanilla extract pure
- 1 cup sour cream 238 grams
- 1 ¾ cups all-purpose flour 232 grams
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt fine sea salt
Topping:
- ½ cup all-purpose flour 64 grams
- ¼ cup light brown sugar 64 grams, packed
- 2 teaspoons ground cinnamon
- 3 Tablespoons butter cold and diced, unsalted
- 1 cup pecans 105 grams, chopped
Glaze:
- ½ cup confectioners' sugar 50 grams
- 2-3 teaspoons milk
Instructions
- Preheat your oven to 350° Fahrenheit. Lightly butter an 9x9 inch baking pan and set aside.
- In a large mixing bowl, use a hand-held mixer to beat together the butter and granulated sugar for the cake.
- Mix in the eggs, one at a time, mixing well after each addition.
- Beat in the vanilla extract and sour cream just until incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and sea salt. Mix the flour mixture into the sugar mixture in two batches, mixing well after each addition. The batter should be fairly thick and sticky. Set aside.
- For the topping, in a small mixing bowl, use a fork to mix together the all-purpose flour, brown sugar, cinnamon, and cold butter until it forms small crumbs. Stir in the chopped pecans.
- Spread half of your cake batter over the bottom of your prepared pan, smoothing the top with a rubber spatula. Sprinkle half of the topping mixture evenly over the batter. Spoon the remaining cake batter in small piles evenly over the top of the topping layer and gently smooth. Sprinkle the remaining topping on top of the cake.
- Bake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan on a wire rack for at least 20 minutes.
- In another small mixing bowl, stir together the confectioner’s sugar and milk. Use less milk for a thicker glaze and more milk for a thinner glaze. Drizzle the glaze over the entire cake and serve.
Notes
- Use the spoon and level method to measure flour accurately and avoid a dense cake.
- Mix dry ingredients into the batter in two batches and combine just until incorporated.
- Ensure eggs and sour cream are at room temperature to mix smoothly and prevent overmixing.
- Store the cake covered at room temperature for up to three days or refrigerate for up to one week.
- This recipe is designed for a 9x9 inch pan; smaller pans may not hold the batter properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 487 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 487kcal | 24% |
| Carbohydrates | 54g | 18% |
| Protein | 6g | 12% |
| Fat | 28g | 43% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 60mg | 20% |
| Sodium | 283mg | 12% |
| Potassium | 192mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 29g | 58% |
| Vitamin A | 789IU | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 81mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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