Description
This Moist Sour Cream Coffee Cake features a tender, buttery crumb enriched by the tang of sour cream and a delicious cinnamon-sugar streusel topping, making it an irresistible treat for breakfast or dessert.
Ingredients
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pa
- In a medium bowl, combine brown sugar, flour, and cinnamon. Add melted butter and mix until crumbs form, then set aside
- In a large bowl, whisk together flour, baking powder, baking soda, and salt
- In another bowl, cream together softened butter and granulated sugar until light and fluffy, about 2-3 minutes
- Beat in eggs one at a time, then add vanilla extract and mix until combined
- Gradually add dry ingredients alternately with sour cream, starting and ending with dry ingredients. Mix until just combined
- Spread half of the batter into the pan, sprinkle with half of the streusel, dollop the remaining batter on top, and finally sprinkle with the remaining streusel
- Bake for 45-55 minutes or until a toothpick comes out with moist crumbs
- Cool the cake in the pan for at least 20 minutes before slicing
Notes
Ensure all ingredients are at room temperature for the best results.
Measure flour correctly to avoid excess.
- Prep Time: 20 mins
- Cook Time: 45-55 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 35g
- Sodium: 250mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg