Description
A moist and tender sour cream coffee cake layered and topped with a rich cinnamon streusel, perfect for breakfast or brunch.
Ingredients
Units
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- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chopped walnuts or pecans (optional)
- 1/2 cup light brown sugar, packed (for streusel)
- 1 tablespoon ground cinnamon (for streusel)
- 2 tablespoons all-purpose flour (for streusel)
- 2 tablespoons unsalted butter, cold and cut into pieces (for streusel)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or bundt pan.
- In a large bowl, cream together butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in sour cream and vanilla.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to the wet mixture until just combined.
- In a small bowl, combine brown sugar, cinnamon, flour, and cut in cold butter until crumbly to make the streusel topping.
- Spread half the batter in the prepared pan. Sprinkle half the streusel over the batter. Repeat with remaining batter and streusel.
- Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 15 minutes before serving warm or at room temperature.
Notes
- Can be made a day ahead and stored covered at room temperature.
- Add a drizzle of glaze for extra sweetness.
- Use Greek yogurt as a substitute for sour cream if needed.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
