Sour Cream Coffee Cake

Thursday, April 10, 2014
Nothing much beats the taste of warm coffee cake in the morning. I like to make this recipe on special occasions such as Christmas morning, but it's perfect any day of the year, especially on Saturday and Sunday mornings.

Sour Cream Coffee Cake with Streusel Topping


For the cake:
1/2 cup butter (1 stick)
2/3 cup granulated sugar
3 large eggs, room temperature
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup sour cream

For the topping:
1 cup dark brown sugar, firmly packed
2 teaspoons ground cinnamon
4 tablespoons butter, chopped and chilled

1. Preheat oven to 350 degrees Fahrenheit. Grease the bottom of an 8x8 or 9x9 inch pan.

2. To prepare the topping, place the brown sugar and cinnamon in a bowl. Mix with your hands or a fork. Add the butter and continue working with your fingers until the mixture resembles coarse crumbs. Divide into 2 equal parts, about 1/2 cup each.

3. In a large bowl, cream the butter with an electric mixer until light and fluffy. Add the sugar and continue to beat until light and fluffy.

4. Add the eggs, one at a time and beat well after each is added.

5. In another large bowl, sift the dry ingredients:j flour, soda, powder.

6. Fold the dry ingredients into the butter/sugar mixture in three batches, alternating adding sour cream between each batch. Fold until the mixture is well blended.

7. Pour half of the batter into prepared baking dish. Sprinkle one half of the brown sugar and cinnamon mixture on top of the batter.

8. Drop the remaining batter by heaping spoonfuls on top of the topping and spread to the edges of the pan. Sprinkle the remaining 1/2 cup of topping over the top.

9. Bake for 60 minutes or until browned. Allow to cool for 5-10 minutes before serving.

No comments