Description
A warm, tender slice of sour cream coffee cake that offers comfort in crumb form, perfect for breakfast, brunch, or gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, room temperature
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup sour cream (full fat preferred)
- 1 cup brown sugar (light or dark)
- 1/2 cup all-purpose flour (for streusel)
- 1 teaspoon ground cinnamon
- 1/2 cup cold unsalted butter, diced (for streusel)
- 1/2 cup chopped nuts (optional)
- 1 cup powdered sugar (for glaze)
- 2–3 tablespoons milk or cream (for glaze)
- 1/2 teaspoon vanilla (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour your pan or line with parchment.
- Combine brown sugar, flour, and cinnamon in a bowl. Cut in cold butter until crumbly. Fold in nuts if using, and chill.
- Whisk flour, baking powder, baking soda, and salt together. Set aside.
- Beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
- Add dry ingredients in two additions alternating with sour cream, folding gently until just combined.
- Spread half the batter into your pan, sprinkle half the streusel, add remaining batter, then top with remaining streusel.
- Bake until a toothpick inserted near the center comes out with moist crumbs, 30-40 minutes.
- Cool in pan for 15-20 minutes, then invert. Glaze if desired.
Notes
Avoid overmixing to prevent a denser cake. You can refrigerate or freeze leftovers.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 23g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg