Sour Cream Coffee Cake
User Reviews
4.9
Sour Cream Coffee Cake
Description
The Sour Cream Coffee Cake recipe relies on a moist batter made from butter, sugar, egg, sour cream, milk, and vanilla, enriched with the leavening action of baking powder and soda. The topping combines flour, brown sugar, cinnamon, butter, and chopped pecans crumbled over the batter to create a textured, spiced crust that crisps during baking. The method calls for layering half the batter, topping it, then repeating to produce distinct layers with crunchy nut topping between and on top. Baking at 350°F for 40-50 minutes ensures a fully set cake with a golden topping.
This coffee cake works well as a breakfast treat or an accompaniment to a cup of coffee or tea. The pecan topping adds a pleasant nutty crunch that contrasts with the soft, tender crumb inside. It can be served warm or at room temperature, lending itself well to casual meals or snacks.
The recipe notes that doubling the recipe suits a 9x13 inch pan with slight additional baking time. The cake can be prepared a day ahead to allow flavors to meld and stored covered at room temperature for a day or two or refrigerated for up to five days. It also freezes well for up to three months; thawing to room temperature before serving is recommended for best texture.
Ingredients
- 1/2 cup butter
- 1/2 cups granulated sugar
- 1 large egg
- 1/2 cup sour cream
- 2 Tablespoons milk
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
Topping:
- 1/3 cup all-purpose flour
- 1/4 cup light brown sugar
- 1 teaspoon ground cinnamon
- 3 Tablespoons butter
- 1 cup pecans finely chopped, chopped
Instructions
- Lightly grease an 8x8 inch baking pan. Preheat oven to 350 degrees F.
- Crumble topping: Combine flour, brown sugar and cinnamon in a bowl. Add butter and cut in with forks or a pastry blender until there are no large pieces. Stir in nuts.
- Batter: In a mixing bowl, cream together butter and sugar until pale and fluffy. Add egg and mix. Add sour cream, milk, and vanilla then mix. In a separate bowl, whisk together the flour, salt, baking soda, and baking powder. Add dry ingredients to wet mixture then mix just until combined.
- Assemble: Spoon half of the batter into your prepared pan and smooth into an even bottom layer. Sprinkle half of the topping mixture over the top. Spoon remaining batter on top then smooth into an even layer. Sprinkle remaining topping mixture over the top.
- Bake in preheated oven for 40-50 minutes or until a toothpick inserted into the center comes out clean, or with few crumbs. Check it half way through baking and cover with a piece of aluminum foil if browning too much.
- Cool for at least 10 minutes before serving.
Notes
- Double the recipe and bake about 5 extra minutes for a 9x13 inch pan.
- Prepare ahead and store covered at room temperature for 1-2 days or refrigerate up to 5 days.
- Freeze tightly wrapped for up to 3 months; thaw to room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Calories | 359kcal | 18% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 59mg | 20% |
| Sodium | 310mg | 13% |
| Potassium | 112mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 475IU | 10% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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