Description
A delightful sour cream coffee cake with a soft crumb and a rich streusel topping, perfect for sharing over coffee.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 cup packed light brown sugar
- 1 1/4 tsp ground cinnamon
- 1/4 tsp kosher salt
- 3/4 cup (1 1/2 sticks) unsalted butter (COLD)
- 1/2 cup unsalted butter, softened
- 2 cups all-purpose flour
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1 cup sour cream
- 1 cup powdered sugar
- 2 Tbsp whole milk
Instructions
- Preheat the oven to 350°F. Grease a 9×9 baking pan with butter.
- Prepare the streusel by mixing the flour, brown sugar, cinnamon, and salt in a bowl. Cut in cold butter until crumbly, then refrigerate.
- Mix the dry ingredients for the cake: whisk together flour, baking powder, baking soda, and salt in a bowl.
- Create the cake batter by beating softened butter and granulated sugar until fluffy. Add eggs one at a time, then mix in vanilla.
- Gradually add dry ingredients to the butter mixture alternately with sour cream, mixing until smooth.
- Pour half of the batter into the pan, sprinkle with half of the streusel, then add the remaining batter and top with the other half of the streusel.
- Bake for about 55 minutes until golden brown and a toothpick comes out clean.
- Cool on a wire rack, then prepare the glaze by whisking powdered sugar and milk until smooth.
- Drizzle the glaze over the cooled cake and serve.
Notes
Use cold butter for the streusel for a better texture. You can also bake this cake in an air fryer at 320°F for 25-30 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg