Description
This Sour Cream Coffee Cake is a moist, tender cake layered with a cinnamon-spiced streusel and topped with a sweet powdered sugar glaze. Perfect for breakfast or a delightful dessert, it features a rich buttery flavor balanced by the tanginess of sour cream and a crisp cinnamon topping.
Ingredients
Scale
Streusel
- 1 3/4 cups all purpose flour
- 1 cup packed light brown sugar
- 1 1/4 tsp ground cinnamon
- 1/4 tsp kosher salt
- 3/4 cup (1 1/2 sticks) unsalted butter (cold), cut into small pieces
Cake
- 1/2 cup unsalted butter, softened to room temperature
- 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 eggs
- 1 1/2 tsp vanilla extract
- 1 cup sour cream
Glaze
- 1 cup powdered sugar
- 2 Tbsp whole milk
Instructions
- Preheat and Prepare: Preheat the oven to 350°F. Butter a 9×9 inch baking pan and set aside.
- Make the Streusel: In a small mixing bowl, combine the flour, brown sugar, cinnamon, salt, and cold butter pieces. Use a pastry cutter, fork, or your hands to cut the butter into the dry ingredients until pea-sized clumps form. Refrigerate the streusel mixture while preparing the cake.
- Mix Dry Ingredients for Cake: In a separate small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Alternately add the flour mixture and sour cream to the butter mixture in three parts, starting and ending with the flour mixture. Beat until just combined and blended well.
- Layer the Cake: Spread half of the cake batter evenly into the prepared baking pan. Sprinkle half of the chilled streusel evenly over the batter. Add the remaining cake batter on top, smoothing it out, then finish with the remaining streusel spread evenly on top.
- Bake: Bake the cake for about 55 minutes until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Remove the cake from the oven and allow it to cool on a wire rack.
- Prepare Glaze: While the cake cools, whisk together the powdered sugar and whole milk until smooth.
- Glaze and Serve: Drizzle the glaze over the cooled cake as desired. Slice and enjoy!
Notes
- For a crunchier streusel, refrigerate the mixture longer before topping the cake.
- Use full-fat sour cream for the best moistness and flavor.
- The cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- You can substitute the whole milk in the glaze with heavy cream for a richer glaze.
- Make sure butter is softened for the cake batter but cold for the streusel to achieve the best texture contrast.
Nutrition
- Serving Size: 1 slice (of 9)
- Calories: 723 kcal
- Sugar: 45 g
- Sodium: 350 mg
- Fat: 38 g
- Saturated Fat: 23 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 87 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 125 mg
