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Sour Cream Coffee Cake

Sour Cream Coffee Cake Recipe

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 9 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1/2 cup packed light brown sugar
  • 2 tsp ground cinnamon
  • 1/4 cup all-purpose flour
  • 3 tbsp cold unsalted butter, cut into bits
  • 1/2 cup chopped walnuts or pecans (optional)
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs plus 1 egg yolk
  • 1 tsp vanilla extract
  • 1 cup full-fat sour cream

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9-inch square pan. Mix brown sugar, cinnamon, 1/4 cup flour, and cold butter until crumbly. Stir in nuts if using.
  2. Beat softened butter and granulated sugar until light and fluffy, about 3 minutes.
  3. Mix in eggs, egg yolk, and vanilla, then blend in sour cream.
  4. Whisk remaining flour, baking powder, baking soda, and salt. Add to wet mixture on low speed, mixing just until combined. Spread half the batter in the pan, top with half the streusel, then add remaining batter and streusel. Bake 40 to 45 minutes until a toothpick comes out clean. Cool 10 minutes.
  5. Run a knife around the edges, turn out, slice, and dust with powdered sugar if desired.

Notes

Let the cake cool for at least 10 minutes before slicing so the crumb sets. Store tightly wrapped to keep it moist.