INGREDIENTS
Streusel Crumb Topping
¾ cup light brown sugar
1 ½ cups all-purpose flour
1 tablespoon ground cinnamon
½ cup unsalted butter melted
Sour Cream Coffee Cake
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter softened
1 cup granulated sugar
2 large eggs room temperature
1 teaspoon vanilla extract
1 cup sour cream
INSTRUCTIONS
Preheat oven to 350 degrees. Spray with cooking spray or butter a 9×9 inch baking dish with nonstick baking spray.
Whisk together the flour, brown sugar, and cinnamon in a medium bowl. Stir in the melted butter with a fork until coarse crumbs form. Set that aside for a few minutes while you mix the coffee cake.
Whisk together the flour, baking powder, baking soda, and salt in a separate medium bowl.
Using a handheld electric mixer or a stand mixer with a paddle attachment, cream the butter and sugar. Turn the mixer to low and add the eggs and vanilla. Keeping the mixer on low, add the flour mixture and the sour cream in three intervals alternating between the two. Scrape down the bowl and beaters several times.
Pour half of the cake mixture into the prepared pan. Sprinkle with half the streusel mixture and carefully top with the rest of the cake batter. Use an offset spatula to gently spread the coffee cake mixture. Sprinkle with the remaining streusel.
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Notes
Use full-fat sour cream and honest-to-goodness sweet cream butter.
A hand mixer or a stand mixer to cream the butter and mix the coffee cake ingredients. It will take several minutes to cream the butter and the sugar.
Always preheat your oven and load the cake on the middle rack in the center of the oven.
Add chopped pecans or walnuts to the streusel crumb for more texture and flavor.
For a change of pace, cut the ingredients in half for the streusel and use it for the center layer. Then combine 1/4 cup powdered sugar with 1/2-1 teaspoon milk. Drizzle the glaze over the cooled cake.
Store the leftover coffee cake on the counter for up to 3 days or in the refrigerator for up to 5 days.
To freeze, first cool completely. Then, cover with two layers of plastic wrap followed by a layer of aluminum foil. Freeze for up to 2 months. Thaw in the fridge overnight.
Nutrition
Calories: 436kcal | Carbohydrates: 60g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 230mg | Potassium: 100mg | Fiber: 1g | Sugar: 31g | Vitamin A: 634IU | Vitamin C: 0.2mg | Calcium: 81mg | Iron: 2mg