Sour Cream Coffee Cake
To me a Sour Cream Coffee Cake should be a little dense but still soft, with a middle layer and a top layer of brown sugar cinnamon crumb, and this recipe has it all.
Servings: 16
Equipment
Ingredients
Cinnamon Brown Sugar Crumb
- 200 grams salted butter soft
- 100 grams granulated sugar
- 100 grams dark brown sugar
- 1 tablespoon cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 260 grams all purpose flour
Sour Cream Cake
- 210 grams salted butter room temperature
- 280 grams granulated sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1/2 teaspoon fine sea salt
- 4 eggs large, room temperature
- 160 grams sour cream
- 240 grams all purpose flour
- 1/2 teaspoon baking powder
Instructions
Cinnamon Brown Sugar Crumb
- In a medium mixing bowl, add in the butter, both sugars, cinnamon, salt, and vanilla. Use a fork to smush it all together until smooth.
- Add in the flour and again use the fork to smush the flour into the wet ingredients until no more dry flour is visible. Set aside.
Sour Cream Cake
- Preheat the oven to 350 F and place a rack in the center.
- Line a 9"x9" square metal pan with a sheet of parchment that goes up two opposing sides.
- In a medium bowl add in the butter, sugar, salt, almond and vanilla extracts. Beat on high for 4 minutes (a full four minutes please) until light and fluffy.
- Add in the eggs, one at a time, mixing until fully combined each time.
- Spoon in the sour cream and mix briefly until combined.
- Lastly, add in the flour and baking powder. Use a flat rubber spatula to fold the dry ingredients into the wet until completely mixed.
Assemble & Bake
- Pour about 550 grams of the cake batter into the pan. Smooth it out with a mini offset spatula or the same rubber spatula.
- Sprinkle about 275-300 grams of the streusel on top in an even layer.
- Spoon the remaining cake batter over the streusel and then use the same mini offset spatula to carefully spread the cake batter over the streusel. Do your best not to let the streusel combine with the cake batter.
- Sprinkle the remaining streusel over the top of the cake.
- Bake the cake in the hot oven for 30 minutes. After 30 minutes, rotate the cake and bake again for another 20 minutes until golden brown on the edges and set in the center. The center might not look completely done but it is, don't bake it longer (maybe 2 more minute max).
- Take the pan out of the oven and leave it to cool for at least 15 minutes. Use the parchment to lift the cake out and optionally dust it with powdered sugar.
- Cut into any size or shape you want and store leftovers in an airtight container at room temperature.
Notes
Tips for making a Sour Cream Coffee Cake
- It's incredibly important that the butter and eggs for this recipe are at room temperature. If they aren't the mixture will split when mixing it and you won't be able to whip as much air into it.
- You really want to use a metal pan for coffee cake because it will distribute heat and bake the cake evenly. Glass pans can be tricky because they take longer to heat and distribute the heat.
- Beat the butter and sugar for longer than you think! We want it light and fluffy because it's the main way to add rise and fluff into the cake.
- If your butter is too soft for the crumb topping and it isn't quite clumping, put it in the fridge after mixing while you make the cake batter.
- I like to add a little almond extract to this cake to give it extra flavor but it is absolutely optional!
Nutrition
Serving: 1slice