Description
A moist and rich sour cream coffee cake that combines a tender crumb with a sweet cinnamon streusel topping.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, starting and ending with the flour mixture.
- In a small bowl, combine the brown sugar, ground cinnamon, and walnuts for the streusel topping.
- Pour half of the cake batter into the prepared pan, sprinkle with half of the streusel mixture, then top with the remaining batter and finish with the remaining streusel.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For a chocolate variation, add 1/2 cup of cocoa powder to the dry ingredients.
- For a fruit twist, incorporate 1 cup of fresh berries into the batter.
- This cake pairs well with a coffee glaze for added sweetness.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
Keywords: sour cream coffee cake, coffee cake recipe, dessert recipes, baking