Sour cream coffee cake is a moist breakfast cake swirled with a cinnamon streusel inside and out. Serve with a freshly brewed cup of coffee or afternoon tea!
3tablespoons(42 g) unsalted butter, cold and cut into 1/4-inch cubes
Coffee Cake
1cupplus 2 tablespoons (140 g) all purpose flour
1 ½teaspoonsbaking powder
¼teaspoonbaking soda
¼teaspoonsalt
6tablespoons(85 g) unsalted butter, room temperature
¾cup(150 g) granulated sugar
2large eggs, room temperature
2teaspoonspure vanilla extract
¾cup(180 g) sour cream, room temperature
Vanilla Glaze
½cup(60 g) confectioners' sugar, sifted
½teaspoonvanilla extract
1tablespoonmilk
Instructions
Preheat oven to 350° F. Grease an 8x8 baking pan with butter and set aside.
Streusel
In a small bowl, whisk together brown sugar, flour and cinnamon. Cut the butter into the mixture using a pastry blender (or your hands) until the mixture forms coarse crumbs and resembles sand. Place bowl in the refrigerator to keep cold while you prepare the coffee cake batter.
Coffee Cake
In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
In the bowl of a stand mixer (or using a hand mixer), beat butter and sugar together until light and fluffy, about 2 minutes.
Add eggs one at a time, beating well after each addition. Add vanilla and mix just until combined. Scrape down the sides and bottom of the bowl as necessary.
With the mixer on low, add half of the flour mixture and mix just until combined. Add the sour cream and mix until incorporated. Add remaining flour mixture and mix just until combined.
Assembly
Pour half the coffee cake batter into prepared pan. Use an off-set spatula or knife to spread evenly across the bottom of the pan. Sprinkle half the streusel mixture evenly over bottom layer of cake batter.
Pour remaining cake batter on top—the best method is to do dollops of batter across the streusel then connect the batter by using your off-set spatula. Sprinkle remaining streusel on top.
Bake coffee cake for 25 to 30 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Allow cake to cool for 20 minutes. Prepare glaze if desired.
Vanilla Glaze
In a small bowl, whisk together confectioners' sugar, vanilla and milk. Use a spoon to drizzle glaze over coffee cake. Cut and serve the cake. Enjoy!
Notes
Storing coffee cake: Cover pan tightly and store at room temperature for 2 days or in the refrigerator for 5 days.Freezing coffee cake: Once the cake has cooled completely, cover tightly (double layer of tin foil works well) and store in the freezer for up to 3 months. Defrost in the refrigerator before bringing to room temperature and serving. Make the glaze right before serving.9x13 pan: If you are serving a bigger crowd, this recipe can be doubled and baked in a 9-inch by 13-inch pan. Increase baking time to 40 to 50 minutes.High altitude adjustments: This recipe was tested in Denver, CO (altitude 5,820 ft or 16,09 m). Reduce granulated sugar to 2/3 cup. Reduce baking powder to 1 teaspoon.Suggested tools:
Kitchen scale to weigh ingredients (it's more accurate than measuring)