Sour Cream Coffee Cake

Why make this recipe

Sour Cream Coffee Cake is a delightful treat that brings warmth and comfort to any gathering. With its soft, moist texture and sweet cinnamon flavor, it’s perfect for breakfast, brunch, or an afternoon snack with coffee or tea. This cake strikes a balance between sweet and tangy, thanks to the sour cream. It’s easy to make and delightfully satisfying, making it a favorite for bakers of all skill levels.

How to make Sour Cream Coffee Cake

Ingredients

• 1 3/4 cups all-purpose flour
• 1 cup packed light brown sugar
• 1 1/4 teaspoons ground cinnamon
• 3/4 cup cold unsalted butter (cut into small pieces)
• 1/2 cup softened unsalted butter
• 2 large eggs
• 1 cup sour cream
• 1 cup powdered sugar
• 2 tablespoons whole milk

Directions

1. Preheat your oven to 350°F (175°C) and butter a 9×9 baking pan.
2. In a bowl, mix the brown sugar, flour, and cinnamon to make the streusel topping. Add in cold butter pieces and mix until crumbly.
3. In another bowl, cream the softened butter with granulated sugar until fluffy. Add the eggs one at a time, stirring in the vanilla extract and sour cream.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Combine the dry ingredients with the wet mixture until just blended.
5. Layer half the batter in the prepared pan. Sprinkle with half of the streusel topping. Add the remaining batter on top and finish with the rest of the streusel.
6. Bake for about 55 minutes or until a toothpick inserted in the center comes out clean. Let it cool slightly before glazing.

How to serve Sour Cream Coffee Cake

Sour Cream Coffee Cake is best enjoyed warm or at room temperature. You can dust the top with powdered sugar for a lovely finish. Serve it alongside a steaming cup of coffee or a delicious tea for a perfect pairing. It’s also great served with fresh fruit or a dollop of whipped cream.

How to store Sour Cream Coffee Cake

You can store any leftover Sour Cream Coffee Cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and place it in the refrigerator. It can also be frozen for up to three months. Just make sure to thaw it overnight in the fridge before enjoying it again.

Tips to make Sour Cream Coffee Cake

• Make sure your butter is at the right temperature before using. Cold butter should be used for the streusel to create a crumbly texture.
• To enhance the flavor, consider adding a teaspoon of vanilla extract to the batter.
• If you like a nutty flavor, feel free to add chopped nuts like walnuts or pecans into the streusel topping.

Variation

You can customize this recipe by adding fruits like blueberries or cherries to the batter for a fruity twist. Another variation is to use Greek yogurt instead of sour cream for a slightly healthier option.

FAQs

Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the texture may be different. The cake might be denser, so consider mixing it with all-purpose flour for a lighter result.

Is it necessary to use sour cream?
Sour cream adds moisture and a unique tangy flavor, but you can substitute it with plain yogurt or buttermilk if you don’t have sour cream on hand.

Can I make this cake in advance?
Yes, you can prepare this cake a day before serving. Just store it properly, and it will still taste delicious the next day!

Sour Cream Coffee Cake

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• Author: angela
• Total Time: 70 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A delightful Sour Cream Coffee Cake with a soft texture and sweet cinnamon flavor, perfect for breakfast or as an afternoon snack.

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Ingredients

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• 1 3/4 cups all-purpose flour
• 1 cup packed light brown sugar
• 1 1/4 teaspoons ground cinnamon
• 3/4 cup cold unsalted butter (cut into small pieces)
• 1/2 cup softened unsalted butter
• 2 large eggs
• 1 cup sour cream
• 1 cup powdered sugar
• 2 tablespoons whole milk

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Instructions

1. Preheat your oven to 350°F (175°C) and butter a 9×9 baking pan.
2. Mix the brown sugar, flour, and cinnamon to make the streusel topping. Add in cold butter pieces and mix until crumbly.
3. Cream the softened butter with granulated sugar until fluffy. Add the eggs one at a time, stirring in the vanilla extract and sour cream.
4. Whisk together the flour, baking powder, baking soda, and salt. Combine the dry ingredients with the wet mixture until just blended.
5. Layer half the batter in the prepared pan. Sprinkle with half of the streusel topping. Add the remaining batter on top and finish with the rest of the streusel.
6. Bake for about 55 minutes or until a toothpick inserted in the center comes out clean. Let it cool slightly before glazing.

Notes

Best enjoyed warm or at room temperature. Dust with powdered sugar for a lovely finish.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 20g
• Sodium: 180mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 70mg