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Sour Cream Coffee Cake Recipe

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This recipe for Sour Cream Coffee Cake is from The Poljak Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
STREUSEL
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) cut into small pieces
CAKE
1/2 cup unsalted butter softened to room temperature
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
GLAZE
1 cup powdered sugar
2 Tbsp whole milk
Directions:
Directions:
Instructions
Preheat the oven to 350°F. Butter a 9x9 baking pan and set aside.
STREUSEL
To a small mixing bowl, add the flour, sugar, cinnamon, salt and butter. Using a pastry cutter, fork, or your hands, mix until it forms pea-sized clumps. Refrigerate.
CAKE
To a small mixing bowl, add dry ingredients (flour, baking powder, baking soda and salt), and whisk to combine. Set aside for now.
In large bowl, beat together the butter and sugar until fluffy. Beat in one egg at a time. Beat in vanilla extract.
Add 1/3 of the flour mixture. Beat together. Add in 1/3 of the sour cream. Beat together. Continue these steps two more times until everything is incorporated and blended well.
Add half the cake batter to prepared pan, spreading evenly. Add half the refrigerated streusel, spreading in an even layer.
Top with remaining cake batter, then last half of the streusel on top.
Bake for about 55 minutes. The top should be golden brown and when a toothpick is inserted into the center, it should come out clean or with a few moist crumbs.
Remove from oven and let cool on wire rack.
GLAZE
While your cake cools, make your glaze by whisking together the milk and sugar.
Drizzle with desired amount of glaze and enjoy.
Notes
Recipe has only been tested using full-fat dairy products.
When spreading cake batter over the streusel, I find it easiest to drop by the spoonful, then use an offset spatula to gently spread.
Number Of Servings:
Number Of Servings:
9
Preparation Time:
Preparation Time:
15 and 55

 

 

 

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