Description
Savor the delightful flavors of this sour cream coffee cake, featuring a moist texture and crunchy streusel topping—perfect for breakfast or an afternoon indulgence.
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 cup sour cream
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 2 tsp vanilla extract
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 tsp ground cinnamon
- 3 tbsp unsalted butter, softened
Instructions
For the Cake:
- 1. Preheat your oven to 350°F (175°C). Grease a bundt pan or an easy-release baking dish with nonstick cooking spray.
- 2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon until well blended.
- 3. In another bowl, mix sour cream, eggs, melted butter, and vanilla extract until smooth.
- 4. Gradually add the wet ingredients to the dry ingredients while stirring gently until just combined.
For the Streusel Topping:
- 5. In a small bowl, mix flour, sugar, cinnamon, and softened butter until crumbly; set aside.
- 6. Pour half of the cake batter into your prepared pan. Sprinkle half of the streusel topping over it. Add the remaining batter followed by the rest of the streusel topping.
- 7. Bake for about 40-50 minutes or until a toothpick inserted in the center comes out clean.
- 8. Allow to cool slightly before serving warm—enjoy with fresh fruit or on its own!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 290
- Sugar: 18g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: <0.01g
- Carbohydrates: 39g
- Fiber: <1g
- Protein: 4g
- Cholesterol: 45mg