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Sour Cream Coffee Cake Recipe

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3.9 from 13 reviews

This classic Sour Cream Coffee Cake is a moist, tender cake featuring a rich sour cream batter layered with a sweet cinnamon crumble topping. Perfect for breakfast, brunch, or an afternoon treat, it offers a delightful balance of tangy, sweet, and spicy flavors, baked to golden perfection.

Ingredients

Crumble Topping

  • 1 ½ cups packed light brown sugar
  • 1 ½ cups all-purpose flour
  • 2 tablespoons ground cinnamon
  • ½ teaspoon salt
  • ¾ cup unsalted butter, cold and cut into cubes (1 ½ sticks)

Cake Batter

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 16 ounces sour cream (about 1 ¾ cups)
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon salt
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda

Instructions

  1. Prepare the Crumble: In a medium mixing bowl, combine brown sugar, flour, cinnamon, and salt until well mixed. Add cold butter cubes and use a pastry blender or two forks to cut the butter into the dry ingredients until coarse crumbs with some larger buttery chunks form. Refrigerate to keep chilled.
  2. Preheat Oven and Prepare Pan: Set oven to 350°F (175°C) and thoroughly grease a 9 x 13-inch baking dish with butter or nonstick spray.
  3. Make the Cake Batter: In a large mixing bowl, beat softened butter and granulated sugar on high speed for 3-5 minutes until light, fluffy, and pale in color.
  4. Add Eggs and Wet Ingredients: Scrape down bowl, add eggs and beat until fully incorporated. Mix in sour cream and vanilla extract on low speed until smooth.
  5. Combine Dry Ingredients: Add salt, baking powder, and baking soda, mixing briefly. Slowly add flour and mix just until no streaks remain; avoid overmixing to keep cake tender.
  6. Layer Cake and Crumble: Spread half the batter evenly in the prepared baking dish. Sprinkle half the crumble topping evenly over batter. Carefully spoon remaining batter over crumble and gently spread to avoid disturbing topping. Finish by sprinkling remaining crumble over top.
  7. Bake: Place in preheated oven and bake for 50-55 minutes, until the center is puffed, the topping is golden brown, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool and Serve: Allow cake to cool at least 10 minutes in pan before slicing to set, yielding cleaner slices.

Notes

  • Ensure not to overmix the batter once flour is added to keep the cake light and tender.
  • Using cold butter in the crumble topping helps create a varied texture with both crumbs and chunks.
  • Allow the cake to cool slightly to make slicing easier and maintain structure.
  • For best flavor, use fresh cinnamon and quality vanilla extract.
  • This cake is best served the day it’s baked but can be stored covered at room temperature for up to 2 days.

Find it online: https://cookedbysarah.com/sour-cream-coffee-cake-recipe/