Sour Cream Coffee Cake with Crumb Topping
Sour Cream Coffee Cake, with a sweet and crunchy streusel topping and a cinnamon sugar layer in the middle, is the most delicious coffee cake recipe you'll find! This is the perfect sweet treat to make for entertaining or to bring to a breakfast get together with friends. The inside of the coffee cake is super moist! #coffeecake #coffeecakerecipe #sourcreamcoffeecake
Servings: 12 servings
Ingredients
FILLING:
- 1/2 cup brown sugar packed
- 1/2 cups chopped pecans
- 1 1/2 teaspoons ground cinnamon or pumpkin pie spice
STREUSEL TOPPING:
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1 tablespoon ground cinnamon or pumpkin pie spice
- 6 tablespoons butter melted
CAKE:
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter softened
- 1 1/4 cup white sugar
- 3 eggs slightly beaten
- 2 teaspoon vanilla extract
- 1 1/2 cups sour cream
Instructions
- Preheat oven to 350° F. Grease 10-inch angel food tube pan, a bundt pan, or a 9x13 baking dish.
- Prepare the filling: In a small bowl, mix together the brown sugar, chopped pecans, and cinnamon. Set aside.
- Prepare the streusel topping: In a separate bowl, make the topping by whisking together the sugar, salt, flour, and cinnamon. Add the melted butter, stirring until well combined. The mixture will have large crumbs. Set aside.
- Mix the batter: To make the cake, whisk together the flour, baking powder, baking soda, and salt. Set aside. In the bowl of your stand mixer, cream together butter and sugar using the paddle attachment on high speed until light and fluffy. Stir in eggs and vanilla on low speed until combined. Scrape sides down as needed. Beat in the flour mixture alternately with the sour cream. Do not over-mix.
- Prepare the cake: Spread 1/3 of the cake batter in the prepared pan. Sprinkle with 1/2 of the filling mixture. Cover with another third of the cake batter, then the remaining filling, and then the remaining cake batter. Sprinkle the topping mixture over the batter in the pan.
- Bake: Set the cake in the preheated oven and bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes. If using an angel food tube pan, lift the bottom out of pan (remove sides) to allow the cake to finish cooling. Once completely cool, you can loosen the cake from the center and bottom with a knife and then use a couple spatulas to lift the cake off of the cake pan bottom and transfer to a platter. If using a 9x13" baking dish, the cake can remain in the dish.
- Best if served the same or very next day. Store in an airtight container.
Notes
Storage
Any leftover coffee cake can be stored in an airtight container. It's fine left out at room temperature but will last longer if refrigerated. Individual portions can be cut and wrapped tightly in plastic wrap as well. Coffee cake also freezes well. Simple store in a freezer bag with any excess air squeezed out.Nutrition
Calories: 571kcal | Carbohydrates: 76g | Protein: 6g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 101mg | Sodium: 376mg | Potassium: 179mg | Fiber: 1g | Sugar: 47g | Vitamin A: 770IU | Vitamin C: 0.2mg | Calcium: 90mg | Iron: 2.2mg