Sour Cream Coffee Cake
This classic American coffee cake stays incredibly moist from the sour cream—tender crumb, buttery cinnamon streusel on top. Perfect brunch showstopper!
COST $8-10 (sour cream plus nuts bump it up a bit)
Equipment
- Stand mixer
- Mixing bowls
- measuring cups and spoons
- 9x13 pan
- rubber spatula
- oven thermometer
Ingredients
- 3 cups flour all-purpose
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 2 cups sour cream
- 2 tsp vanilla extract
- 1 tbsp baking powder
- 2 tsp baking soda
- ½ tsp salt
Streusel topping
- 1 cup brown sugar
- 2 tsp ground cinnamon
- ½ cup flour
- ½ cup unsalted butter
- 1 cup chopped walnuts or pecans
Glaze (optional)
- 1 cup confectioners’ sugar
- 2 tbsp milk or cream
Instructions
- Preheat oven to 350°F (175°C). Grease the 9x13 pan well.
- Cream butter and sugar until fluffy, about 3 minutes in your mixer.
- Add the eggs one at a time, then vanilla.
- Combine the flour, baking powder, baking soda, and salt in a different bowl.
- Alternatively, add dry ingredients and sour cream into the batter—mix gently!
- Make streusel: Rub cold butter into sugar, cinnamon, flour, and nuts until crumbly.
- Spread half the batter in the pan, add half the streusel, then the rest of the batter, and top with the remaining streusel.
- Bake 45 minutes until a toothpick comes out clean.
- Optional glaze: Whisk sugar and milk, and drizzle on the cooled cake.
Notes
Room-temperature sour cream equals moist heaven. Cold butter achieves streusel crunch goals.
Make ahead for brunches—your friends will beg for seconds!
Make ahead for brunches—your friends will beg for seconds!
Nutrition (per slice)
- Calories: ~350 kcal
- Carbohydrates: 45g
- Fat: 18g
- Protein: 5g
- Fiber: 4g