Description
This classic coffee cake features a tender, moist crumb enriched with sour cream and a generous swirl of cinnamon-sugar streusel topping. Perfect for breakfast or a sweet snack, it’s easy to prepare and baked to golden perfection.
Ingredients
Scale
Batter
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Streusel Topping
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 tablespoon cinnamon
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter, melted
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent the cake from sticking.
- Make the Batter: In a large bowl, cream together the softened butter and 1 cup granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Then mix in vanilla extract and sour cream until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the 2 cups of all-purpose flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring until just combined to avoid overmixing.
- Prepare Streusel Topping: In a medium bowl, mix together brown sugar, 1/4 cup granulated sugar, cinnamon, and 1/4 cup flour. Stir in melted butter until the mixture forms coarse crumbs.
- Assemble the Cake: Spread half of the batter evenly into the greased baking dish. Sprinkle half of the streusel topping over the batter. Layer the remaining batter on top and finish by sprinkling the rest of the streusel evenly over the surface.
- Bake: Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool slightly before serving.
Notes
- Ensure butter is softened to room temperature for easier creaming.
- Do not overmix the batter to keep the cake tender.
- You can substitute sour cream with Greek yogurt if desired.
- The cake is best served warm but can be stored in an airtight container at room temperature for up to 3 days.
- For extra crunch, add chopped nuts to the streusel topping.
