Description
This Sour Cream Coffee Cake is a moist and tender dessert with a cinnamon streusel topping and a sweet powdered sugar glaze. Perfect for breakfast, brunch, or a coffee break treat, it features layers of soft cake balanced with a crunchy cinnamon streusel and a simple glaze drizzled on top for extra sweetness.
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 and Prepare Pan: Preheat the oven to 350°F. Butter a 9×9 inch baking pan and set it aside for later use.
- 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 while you prepare the cake batter.
- Combine Dry Ingredients for Cake: In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside temporarily.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until fluffy and light in color.
- Add Eggs and Vanilla: Beat in the eggs one at a time ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract.
- Incorporate Flour and Sour Cream: Alternate adding 1/3 of the flour mixture and 1/3 of the sour cream to the butter mixture, beating well after each addition. Repeat this two more times until all ingredients are blended evenly.
- Layer Cake and Streusel: Spread half of the cake batter evenly in the prepared pan. Sprinkle half of the chilled streusel evenly over the batter. Then spread the remaining cake batter over the streusel and top with the remaining streusel.
- Bake: Bake the cake in the preheated oven for 55 minutes. The top should be golden brown, and a toothpick inserted into the center should come out clean or with a few moist crumbs.
- Cool: Remove the cake from the oven and let it cool completely on a wire rack.
- Prepare Glaze: While the cake cools, whisk together the powdered sugar and whole milk until smooth and pourable.
- Glaze and Serve: Drizzle the glaze over the cooled cake in your desired amount and enjoy your delicious sour cream coffee cake.
Notes
- Use cold butter for the streusel to achieve a crumbly texture.
- Make sure the butter for the cake batter is softened but not melted for best creaming results.
- You can substitute whole milk with any milk of choice for the glaze.
- Ensure the cake is completely cooled before glazing to prevent the glaze from melting and running off.
- For a nuttier flavor, add chopped walnuts or pecans to the streusel mixture.
- 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: 48 g
- Sodium: 350 mg
- Fat: 40 g
- Saturated Fat: 24 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 88 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 105 mg
