Description
Indulge in the rich, moist goodness of this Sour Cream Coffee Cake with a delectable cinnamon streusel topping. Perfect for breakfast, brunch, or a sweet treat with coffee or tea.
Ingredients
Scale
For the Cake:
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the Cinnamon Streusel:
- ¾ cup brown sugar
- 1 tablespoon ground cinnamon
- ¼ cup all-purpose flour
- 4 tablespoons unsalted butter, cold and cubed
Instructions
- Preheat the oven: to 350°F. Grease and flour a 9×13-inch baking dish or a 10-inch bundt pan.
- Mix cake batter: Cream butter and sugar, add eggs, sour cream, and vanilla. Mix dry ingredients separately, then combine with wet mixture.
- Prepare streusel: Mix brown sugar, cinnamon, and flour. Cut in cold butter until crumbly.
- Layer and bake: Spread half of the batter, sprinkle half of streusel. Repeat layers and swirl if desired. Bake according to pan size.
- Cool and serve: Let cool before slicing. Enjoy warm or at room temperature.
Notes
- For added texture, stir in chopped walnuts or pecans to the streusel.
- This cake is delicious warm or at room temperature and pairs perfectly with a cup of coffee or tea.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 26g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
