Sour Cream Coffee Cake

Forking into a decadent slice of coffee cake made even more moist with sour cream.

Easy and delicious with a tender crumb, a sweet streusel layer, and drizzled with a vanilla glaze. It's the ultimate breakfast, afternoon snack, and weekend brunch!

Course Dessert/Snack

Cuisine Fusion

Prep Time 25

Cook Time 50

Total Time 1 15

Servings

Calories 485kcal

Author Imma

Ingredients

The Cake

4 ounces (113g) unsalted butter
1 cup (200g) granulated sugar
3 large eggs
¼ cup (60ml) milk
1 cup (230g) sour cream
2 teaspoons (10ml) vanilla extract
2½ cups (300g) all-purpose flour
2 teaspoons (8g) baking powder
½ teaspoon (3g) baking soda
½ teaspoon (3g) salt

Streusel

1 cup (120g) all-purpose flour
¾ cup (152g) brown sugar
2 teaspoons (4g) ground cinnamon
½ teaspoon (1g) freshly grated nutmeg
⅛ teaspoon (1g) salt
6 tablespoons (84g) butter

The Glaze

1 cup (120g) powdered sugar
½ teaspoon (3ml) vanilla extract
1 teaspoon (5ml) coffee (optional)
1-2 tablespoons (15-30ml) water if necessary to achieve the desired consistency

Instructions

Preheat the oven to 350℉ (180℃). Then grease a 10-inch tube pan generously with baking spray and set aside.
Using a hand mixer, cream the butter and sugar for 4-5 minutes until light and fluffy. Add the eggs one at a time and gently mix for about a minute between each addition.
Then add the milk, sour cream, and vanilla extract, and continue mixing until combined, 1-2 minutes.
In a separate bowl, mix the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter and mix until just combined, about a minute. Use a spatula to finish mixing, making sure to scrape the sides and bottom of the bowl so everything is completely mixed.
For the streusel, mix the flour, brown sugar, cinnamon, nutmeg, salt, and butter in a medium-sized bowl with your hands until they form a crumble.
Spoon half the batter into the greased cake pan and spread it out with a spatula. Cover the top with about three-quarters of the streusel. Spoon the rest of the batter into the pan, spread it out, and sprinkle the remaining streusel on top.
Bake for 50-60 minutes or until a cake tester inserted at the center of the cake comes out clean.
Prepare the glaze by mixing the powdered sugar, vanilla extract, and optional coffee until smooth. Add as much water as needed to achieve the desired consistency.
Cool the cake on a wire rack for 30 minutes. Transfer, streusel-side-up, to a serving plate. Drizzle with glaze if desired.

Notes

If you don’t have sour cream, a cup of Greek or plain yogurt will work fine.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the ingredients used.

Nutrition