Classic Sour Cream Coffee Cake
- Level: Easy
- Yield: 8
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 566
- Total Fat
- 26
- Saturated Fat
- 16
- Carbohydrates
- 77
- Dietary Fiber
- 1
- Sugar
- 44
- Protein
- 7
- Cholesterol
- 111
- Sodium
- 328
- Total: 2 hr 50 min (includes additional cooling time)
- Active: 30 min
Ingredients
Crumb Topping:
3/4 cups all-purpose flour
2/3 cup packed light brown sugar
1 teaspoon ground cinnamon
1 pinch fine salt
5 tablespoons unsalted butter, at room temperature
Cake:
8 tablespoons (1 stick) unsalted butter
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 cup sour cream
Directions
- Combine the flour, brown sugar, cinnamon, and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
For the cake:
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate and re-invert onto a rack to cool completely.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)