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Sour Cream Coffee Cake

Sour Cream Coffee Cake
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A classic Sour Cream Coffee Cake featuring a moist, tender crumb enhanced by tangy sour cream, layered with a warm cinnamon swirl and a buttery, crumbly topping. Perfect for breakfast, brunch, or dessert, this easy-to-make cake balances sweetness and spice with a rich, comforting flavor.

Ingredients

Scale

Cake Batter

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream

Crumb Topping

  • 1/2 cup brown sugar, packed
  • 1/3 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, melted

Instructions

  1. Prepare Your Pan and Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan to ensure the cake releases easily after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together 2 cups of flour, baking powder, baking soda, salt, and cinnamon until well combined and evenly distributed.
  3. Cream Butter and Sugars: In a large bowl, beat the softened butter with granulated sugar and 1/2 cup brown sugar until pale and fluffy. This aerates the batter, helping to develop a tender crumb and crumbly topping.
  4. 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 to enhance flavor complexity.
  5. Combine Wet and Dry Ingredients: Add the dry ingredients to the butter mixture alternately with the sour cream, starting and ending with the dry ingredients. Stir gently just until combined to avoid overmixing and keep the cake tender.
  6. Make the Crumb Topping: In a small bowl, mix brown sugar, 1/3 cup flour, cinnamon, and melted butter until crumbly. This topping will bake into a buttery, cinnamon-spiced crust.
  7. Assemble and Bake: Pour half the batter into the prepared pan, sprinkle half of the crumb topping evenly over it, add the remaining batter, and then top with the remaining crumb mixture. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool and Serve: Let the cake cool in the pan for 15 minutes before transferring to a wire rack. Serve warm or at room temperature for the best flavor experience.

Notes

  • Use room temperature ingredients for even mixing and smoother batter texture.
  • Do not overmix the batter to prevent a dense, tough cake.
  • Use freshly ground cinnamon for the most vibrant flavor.
  • Start checking for doneness around 35 minutes, as oven temperatures vary.
  • Allow the cake to rest before cutting to help it set and make slicing easier.

Nutrition

Keywords: Sour Cream Coffee Cake, cinnamon coffee cake, breakfast cake, crumb topping cake, moist cake

Find it online: https://recipesemilly.com/sour-cream-coffee-cake/