Description
Enjoy a slice of this delicious Sour Cream Coffee Cake featuring a moist cake and a crunchy crumb topping, perfect for brunch or dessert.
Ingredients
Scale
- 2/3 cup packed dark or light brown sugar
- 3/4 cup all-purpose flour
- 2 and 1/2 teaspoons ground cinnamon
- 6 tablespoons unsalted butter, cold and cubed
- 1 and 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup full-fat sour cream, at room temperature
- 2 tablespoons milk
- 1 cup confectioners’ sugar, sifted (optional)
- 1/2 teaspoon pure vanilla extract (optional)
- 2 tablespoons heavy cream or milk (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line an 8-inch square pan with lightly greased parchment paper.
- In a mixing bowl, combine the brown sugar, flour, and cinnamon. Cut in the chilled butter until the mixture resembles pea-sized crumbs. Chill while preparing the cake batter.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream together softened unsalted butter and granulated sugar until smooth and creamy, about 2-3 minutes.
- Add eggs one at a time, beating well after each addition, followed by the vanilla extract.
- Gradually mix in the sour cream until fully incorporated. Add the dry flour mixture into the wet ingredients and mix until combined.
- The batter will be thick; add the milk and stir until just blended.
- Spread half of the thick batter into the prepared pan. Sprinkle 1 cup of the crumb mixture on top. Layer the remaining batter and finish with the remaining crumb mixture on top.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted comes out clean.
- Allow to cool in the pan for about 15 minutes. Optionally, whisk together icing ingredients and drizzle over the warm cake.
- Lift the cake from the pan, slice, and serve warm or at room temperature.
Notes
This cake can be made ahead and stored at room temperature overnight. It can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 12g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg