Introduction:
This sour cream coffee cake is a delightful treat perfect for breakfast or dessert. The moist cake with a cinnamon streusel topping is sure to impress your family and friends. Enjoy a slice with a cup of coffee for the ultimate indulgence.
Preparation time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour | Serves: 8
Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- For the streusel topping:
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold
Instructions:
- Preheat your oven to 350°F (180°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the sour cream and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this to the wet ingredients and mix until just combined.
- To make the streusel topping, combine the brown sugar, flour, and cinnamon in a small bowl. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
- Pour half of the batter into the prepared cake pan and sprinkle half of the streusel topping over it. Repeat with the remaining batter and streusel.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice and serve the sour cream coffee cake on its own or with a dollop of whipped cream or vanilla ice cream.
Nutrition Information:
Calories: 350 || Carbohydrates: 45g || Protein: 4g || Fat: 17g || Saturated Fat: 10g || Cholesterol: 85mg || Sodium: 320mg || Fiber: 1g || Sugar: 26g