Sour Cream Coffee Cake
A deliciously moist cake perfect for breakfast and afternoon treats, featuring the unique tang of sour cream.
Ingredients
Main ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened Ensure butter is at room temperature
- 1 cup sour cream Can substitute with plain yogurt
- 2 large eggs Large eggs are preferred for baking
- 1 1/2 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
For the crumb topping
- 1/2 cup brown sugar Packed brown sugar is recommended
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter, melted
- 1 tsp ground cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or a 9×9-inch square baking dish.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
- Beat in the sour cream, and then add the eggs and vanilla extract. Mix until completely smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- In a small bowl, combine the brown sugar, flour, melted butter, and ground cinnamon for the crumb topping. Mix until crumbly.
- Pour half of the batter into your prepared pan, followed by half of the crumb topping. Pour the remaining batter on top, and finish with the rest of the crumb topping.
Baking
- Bake in your preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack. Slice it up and enjoy!
Notes
For a different flavor, try adding walnuts or chocolate chips. Store cake in an airtight container at room temperature for up to 3 days, or refrigerate for 1 week.