Ingredients: |
Ingredients: Filling:
2 tablespoons light brown sugar
1 tablespoon all-purpose flour
1 teaspoon cinnamon
Streusel:
1/2 cup light brown sugar
3/4 cup all-purpose flour
1 teaspoon cinnamon
1/8 teaspoon salt
1/2 cup cold butter, cubed
1/2 cup chopped pecans or walnuts, optional
Cake:
1/2 cup unsalted butter 1 stick, softened
1 cup granulated sugar
2 large eggs
1 cup sour cream
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
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Directions: |
Directions:Preheat your oven to 350 degrees F. Grease an 8-inch pan with butter.
Cinnamon Filling:
1. In a small bowl whisk together the brown sugar, flour, and cinnamon then set aside.
Streusel:
1. In a medium bowl, whisk together the brown sugar, flour, cinnamon, and salt until evenly combined. If using chopped nuts, mix them into this mixture.
2. Add in the cold butter and use your fingers to mix the mixture together, until crumbs form and the butter is well distributed through the flour and sugar. Set aside.
Cake:
1. In a large bowl or stand mixer, cream together the butter and sugar until pale and fluffy. This should take 3-5 minutes.
2. Add in the eggs and mix again to incorporate. Add in the sour cream and vanilla and mix until well combined.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
4. Add dry ingredients to the butter mixture, and use a spatula to combine then fold the mixture together until it is just combined.
5. Spoon half of the batter into the prepared pan and smooth into an even bottom layer. Sprinkle the cinnamon filling evenly over the batter and then spoon the remaining batter in dollops evenly over the filling. Gently smooth it out into an even layer. Evenly sprinkle the streusel mixture over the top of the cake batter.
6. Bake in preheated oven for 35-45 minutes or until a toothpick inserted into the center comes out clean, or with a few crumbs. Be sure to check on the cake after 25 minutes to see if the streusel is browning too much. If it is, lightly tent with foil and continue baking.
7. Remove the cake from the oven and cool for at least 10 minutes before serving. Makes an 8 X 8” cake. |
This recipe for Sour Cream Coffee Cake is from