Sour Cream Coffee Cake
This classic Sour Cream Coffee Cake features a moist, tender crumb and rich cinnamon streusel layered inside and on top. A perfect treat for breakfast or brunch!
Equipment
- Oven
- Mixing bowls
- 9x9 inch Baking Dish
- Hand Mixer or Stand Mixer
- Spatula
Ingredients
Streusel Topping
- 3/4 cup light brown sugar packed
- 1 1/2 cups all-purpose flour
- 1 tbsp ground cinnamon
- 1/2 cup unsalted butter melted
Cake Batter
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup sour cream
Instructions
- Preheat the oven to 350°F (175°C). Grease or spray a 9x9 inch baking dish.
- Make the streusel: In a bowl, combine brown sugar, flour, and cinnamon. Stir in melted butter until crumbly. Set aside.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla, mixing well.
- Alternately add the flour mixture and sour cream to the creamed mixture, beginning and ending with flour.
- Spread half the batter into the prepared dish. Top with half the streusel. Repeat with remaining batter and streusel.
- Bake for 35–40 minutes or until a toothpick comes out clean. Cool slightly before serving.
Notes
Great with a cup of coffee or tea. You can also freeze individual slices for quick treats later.