Sour Cream Coffee Cake
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4.8
54 reviews
Excellent
Sour Cream Coffee Cake
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Sour cream coffee cake is a moist, tender, and flavorful snack cake. My recipe has both a cinnamon sugar ripple and a sweet crumb topping, but it's still easy enough for beginners! Recipe includes a how-to video!
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Ingredients
Ripple
- ¼ cup granulated sugar
- 1 ½ teaspoons cinnamon
- ¼ teaspoon salt
Cake
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- ⅓ cup light brown sugar firmly packed
- 2 large eggs room temperature preferred
- 1 cup sour cream
- 1 ½ teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
Streusel topping
- 1 ⅓ cups all-purpose flour
- 1 cup brown sugar firmly packed
- ¼ cup granulated sugar
- 4 ½ teaspoons ground cinnamon
- ¼ teaspoon salt
- 10 Tablespoons unsalted butter melted and cooled until no longer warm to the touch
Instructions
For the ripple
- Preheat oven to 350F (175C) and lightly grease a 9x9” (23x23cm) metal pan with butter. Set aside.
- In a small mixing bowl, whisk together sugar, cinnamon, and salt for the ripple and set aside.
For the cake
- Combine butter and sugar in a large mixing bowl and use an electric mixer to beat together until light and fluffy.
- Add eggs and beat until completely combined.
- Add sour cream and vanilla extract and stir well. Pause periodically to scrape down the sides and bottom of mixing bowl with a spatula to ensure all ingredients are well incorporated.
- In a separate, medium-sized mixing bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually fold dry ingredients into wet ingredients until batter is uniform.
- Spread approximately half (slightly less than half is best) of the batter evenly into the bottom of your prepared pan, then sprinkle the cinnamon/sugar ripple mixture over the batter. Dollop the remaining batter over the ripple layer and gently spread into an even layer over the surface. Prepare the streusel topping.
For the streusel
- Combine flour, sugars, cinnamon, and salt In a medium sized bowl and whisk until combined.
- Pour melted, cooled butter over the flour mixture and use a fork to toss / claw together the mixture until you have a crumbly streusel mixture (all the butter should be absorbed and no dry flour should be remaining).
- Sprinkle streusel evenly over prepared batter.
- Bake in center rack of 350F (175C) oven for 50 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow to cool before cutting and serving.
Equipments used:
Notes
- If you’d like to add a simple vanilla glaze over the coffee cake, whisk together ½ cup (65g) powdered sugar with 2-4 teaspoons of milk and ¼ teaspoon vanilla extract until you have a smooth glaze that ribbons off your whisk.
- Store in an airtight container at room temperature for up to 5 days. This coffee cake may also be wrapped in plastic wrap and then aluminum foil and frozen for several months.
Nutrition Information
Show Details
Serving
1serving
Calories
382kcal
(19%)
Carbohydrates
56g
(19%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
63mg
(21%)
Sodium
233mg
(10%)
Potassium
84mg
(2%)
Fiber
1g
(4%)
Sugar
37g
(74%)
Vitamin A
517IU
(10%)
Vitamin C
0.2mg
(0%)
Calcium
62mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 382 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 382kcal | 19% |
| Carbohydrates | 56g | 19% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 63mg | 21% |
| Sodium | 233mg | 10% |
| Potassium | 84mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 517IU | 10% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
54 reviews
Excellent
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