Sour Cream Coffee Cake

This soft, moist and tender coffee cake with its layers of cinnamon and brown sugar streusel is guaranteed to be your most requested dessert. #coffeecake #sourcreamcoffeecake #cinnamoncoffeecake #walnutcoffeecake

This sour cream coffee cake is anything but dry and bland. With its tender and moist cake crumbs, and its spicy and nutty brown sugar streusel, this cake is guaranteed to be your most requested recipe.

Course Breakfast, Dessert

Cuisine American

Method Bake

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 263

Author Lily Ernst

Ingredients

Cake

2 cups (250g) all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 cup (114g) unsalted butter room temperature
1 cup (200g) granulated sugar
2 large eggs
1 cup (250g) sour cream
2 tsp vanilla

Streusel

1/2 cup (100g) brown sugar
2 tsp ground cinnamon
1 cup (125g) chopped pecans or walnuts (optional)

Instructions

Preheat oven to 350F. Butter and flour a 10" tube pan.
In a medium bowl, toss together the flour, baking powder, baking soda and salt. Set aside.
2 cups (250g) all-purpose flour, 1 tsp baking powder, 1 tsp baking soda, 1/4 tsp salt
In a small bowl, mix together all the streusel ingredients. Set aside.
1/2 cup (100g) brown sugar, 2 tsp ground cinnamon, 1 cup (125g) chopped pecans or walnuts
Using an electric mixer or stand mixer with paddle attachment, cream together the butter and sugar until light and fluffy.
1/2 cup (114g) unsalted butter, 1 cup (200g) granulated sugar
Beat in the eggs, one at a time, mixing well in between. Mix in the sour cream and vanilla until smooth.
2 large eggs, 1 cup (250g) sour cream, 2 tsp vanilla
Stir in the dry ingredients until just combined. Batter will be thick. Spoon half of the batter into the prepared baking pan. Spread to cover the bottom of the pan. Sprinkle half of the streusel over top. Repeat with the remaining batter and streusel.
Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Nutrition