Description
This Sour Cream Coffee Cake is the ultimate crowd-pleasing breakfast or brunch treat, featuring a moist, tender crumb, a cinnamon-sugar swirl, and a crunchy streusel topping. Whether you’re hosting a gathering or enjoying a cozy morning at home, this classic coffee cake delivers nostalgic flavor with every bite. Perfect with a hot cup of coffee or tea!
Ingredients
- For the Cake:
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated white sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 1/2 cups reduced-fat sour cream
- 2 teaspoons pure vanilla extract
- For the Cinnamon-Sugar Topping:
- 1/4 cup granulated white sugar
- 1/4 cup packed brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1 cup chopped pecans or walnuts (optional)
- For the Optional Glaze:
- 1/2 cup powdered sugar
- 1 to 2 teaspoons milk
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Mix dry ingredients: In a small bowl, whisk flour, baking soda, baking powder, and salt.
- Make batter: Cream butter and sugar until fluffy. Add eggs one at a time. Mix in vanilla. Alternate adding dry ingredients and sour cream, starting and ending with dry ingredients.
- Cinnamon-sugar topping: In another bowl, mix both sugars, cinnamon, and nuts (if using).
- Assemble: Spread half the batter in the dish, top with half the topping, add remaining batter, and finish with the rest of the topping.
- Bake for 30 minutes, or until a toothpick comes out clean. Cool 10–15 minutes before serving.
- Optional glaze: Mix powdered sugar and milk, drizzle over cooled cake.
Notes
- For a nut-free version, simply omit the nuts.
- Plain Greek yogurt can be used in place of sour cream.
- Add fruit or chocolate chips for a fun twist!
- Cake can be made a day ahead and stored covered.
