Sour Cream Streusel Coffee Cake
Indulge in the ultimate morning treat with this Sour Cream Streusel Coffee Cake, a decadent yet incredibly approachable recipe perfect for breakfast, brunch, or anytime snacking. This tender, moist cake owes its rich texture to creamy sour cream, while its irresistible layers of buttery cinnamon-brown sugar streusel provide the perfect sweet crunch, with optional pecans or walnuts for added nuttiness. Ideal for entertaining or enjoying with your favorite cup of coffee or tea, this cake bakes up beautifully in just 40 minutes and is easy to prepare, thanks to simple pantry staples and step-by-step instructions. Whether you're hosting a gathering or savoring a quiet moment, this coffee cake is guaranteed to delight.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Sour cream
- 0.75 cup Brown sugar
- 2 teaspoons Ground cinnamon
- 0.5 cups Chopped pecans or walnuts (optional)
- 0.5 cups All-purpose flour (for streusel topping)
- 0.25 cups Unsalted butter, melted (for streusel topping)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or a 9-inch springform pan and set aside.
In a medium bowl, whisk together 2.5 cups of flour, 1 cup of granulated sugar, baking powder, baking soda, and salt. Set aside.
In a large bowl, use an electric mixer to beat the softened butter until creamy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Add the dry ingredients to the wet ingredients in three batches, alternating with the sour cream. Begin and end with the flour mixture. Mix just until combined – do not overmix.
In another small bowl, prepare the streusel filling and topping by combining the brown sugar, cinnamon, 0.5 cups of all-purpose flour, and the chopped nuts (if using). Stir in the melted butter until crumbly.
Pour half of the cake batter into the prepared pan and spread it evenly with a spatula.
Sprinkle half of the streusel mixture over the batter as an even layer. Add the remaining batter on top and spread evenly. Finish by topping with the remaining streusel mixture.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the coffee cake to cool in the pan for 15 minutes before slicing. Serve warm or at room temperature with coffee or tea.
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 253 mg | 11% | |
| Total Carbohydrate | 57.8 g | 21% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 33.1 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 60 mg | 5% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 104 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
