Description
This Sour Cream Coffee Cake features a moist vanilla cake layered and topped with a buttery cinnamon streusel, then drizzled with a sweet glaze. Perfect for breakfast or an afternoon treat.
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 Oven: Preheat the oven to 350°F. Butter a 9×9 inch baking pan and set aside.
- Make 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 mix until pea-sized clumps form. Refrigerate the streusel mixture until needed.
- Mix Dry Cake Ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Make Cake Batter: In a large bowl, beat softened butter and granulated sugar until fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Combine Batter and Sour Cream: Add one third of the dry ingredients to the butter mixture and beat to combine. Add one third of the sour cream and beat again. Repeat this process two more times, alternating dry ingredients and sour cream, until fully incorporated.
- Assemble Cake: Spread half the cake batter evenly into the prepared pan. Sprinkle half of the chilled streusel over the batter. Top with the remaining cake batter, then evenly distribute the remaining streusel on top.
- Bake: Bake the cake for 55 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool: Remove from oven and allow the cake to cool on a wire rack.
- Prepare Glaze: While the cake cools, whisk together powdered sugar and whole milk until smooth.
- Glaze and Serve: Drizzle the glaze over the cooled cake in desired amounts and serve.
Notes
- Use cold butter for the streusel to ensure crumbly texture.
- Make sure to soften butter for the cake batter to achieve fluffy texture when creamed with sugar.
- Refrigerate streusel beforehand to keep its texture before baking.
- You can substitute sour cream with plain Greek yogurt if desired.
- For easier glazing, adjust milk quantity slightly to reach preferred drizzle consistency.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 723 kcal
- Sugar: 45 g
- Sodium: 275 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 88 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 110 mg
