Description
Savor the comforting flavors of homemade Sour Cream Coffee Cake, a delightful treat perfect for any occasion. This cake combines a moist, buttery base with a rich cinnamon streusel layered throughout and on top, finished off with a sweet glaze. Ideal for brunch or as a cozy dessert after dinner, this recipe is simple enough for bakers of all skill levels. The addition of sour cream ensures each slice is tender and flavorful, making it an irresistible choice for gatherings or quiet mornings at home.
Ingredients
Scale
- 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)
- 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
- 1 cup powdered sugar
- 2 Tbsp whole milk
Instructions
- Preheat your oven to 350°F and butter a 9×9 baking pan.
- For the streusel topping, mix flour, brown sugar, cinnamon, and salt in a bowl, then add cold butter until crumbly.
- In another bowl, whisk together remaining flour, baking powder, baking soda, and salt. Cream softened butter and granulated sugar until fluffy; add eggs and vanilla. Alternate adding dry ingredients and sour cream until combined.
- Layer half the batter in the pan, sprinkle with half the streusel, add remaining batter, and top with the rest of the streusel.
- Bake for about 55 minutes until a toothpick comes out clean.
- Prepare glaze by whisking powdered sugar and milk until smooth; drizzle over cooled cake.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 280
- Sugar: 18g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg