Description
This Sour Cream Coffee Cake is a moist and tender cake layered with a cinnamon sugar ripple and topped with a buttery streusel crumb. Perfect for breakfast, brunch, or a sweet snack alongside your favorite cup of coffee.
Ingredients
For the Ripple
- ¼ cup granulated sugar
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon salt
For the Cake
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ⅓ cup light brown sugar, firmly packed
- 2 large eggs, room temperature preferred
- 1 cup sour cream
- 1 ½ teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
For the Streusel
- 1 ⅓ cups all-purpose flour
- 1 cup brown sugar, firmly packed
- ¼ cup granulated sugar
- 4 ½ teaspoons ground cinnamon
- ¼ teaspoon salt
- 10 tablespoons unsalted butter, melted and cooled until no longer warm to the touch
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×9 inch (23×23 cm) metal baking pan with butter and set it aside to prepare the batter.
- Make the Ripple Mixture: In a small bowl, whisk together ¼ cup granulated sugar, 1 ½ teaspoons cinnamon, and ¼ teaspoon salt. Set this cinnamon-sugar mixture aside; it will be layered inside the cake.
- Mix the Cake Batter: In a large mixing bowl, use an electric mixer to beat ½ cup softened unsalted butter, 1 cup granulated sugar, and ⅓ cup light brown sugar together until the mixture is light and fluffy. Add the eggs one at a time, beating thoroughly after each addition to ensure full incorporation.
- Add Sour Cream and Vanilla: Mix in 1 cup sour cream and 1 ½ teaspoons vanilla extract until combined, scraping down the sides of the bowl occasionally to make sure everything is mixed evenly.
- Combine Dry Ingredients: In a separate bowl, whisk together 1 ¾ cups all-purpose flour, ¾ teaspoon baking powder, ¼ teaspoon baking soda, and ¾ teaspoon salt to evenly distribute the leavening agents and salt.
- Incorporate Dry Ingredients: Gradually fold the dry ingredients into the wet ingredients using a spatula, blending just until the batter is uniform and there are no visible flour streaks.
- Layer Batter and Ripple: Spread slightly less than half of the cake batter evenly into the bottom of the prepared pan. Evenly sprinkle the cinnamon-sugar ripple mixture over this batter layer. Then dollop the remaining cake batter over the ripple layer and gently spread it into an even layer.
- Prepare the Streusel Topping: In a medium bowl, whisk together 1 ⅓ cups all-purpose flour, 1 cup brown sugar, ¼ cup granulated sugar, 4 ½ teaspoons cinnamon, and ¼ teaspoon salt. Pour 10 tablespoons melted and cooled butter over the mixture, and use a fork to toss and claw the mixture until it forms crumbly clusters with no dry flour remaining.
- Top the Cake: Sprinkle the streusel topping evenly over the assembled batter and ripple layers in the pan.
- Bake the Cake: Place the pan on the center rack of the preheated oven. Bake for approximately 50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Cool and Serve: Remove the cake from the oven and allow it to cool completely before cutting into squares and serving. This allows the cake to set and the flavors to meld.
Notes
- For best results, use room temperature eggs to help the batter mix uniformly.
- Ensure the melted butter for the streusel is cooled before adding to prevent the sugar mixture from melting prematurely.
- This cake is best served at room temperature or slightly warmed.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a gluten-free version, substitute a gluten-free all-purpose flour blend.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
