Sour Cream Coffee Cake
The ideal coffee companion, this sour cream coffee cake utilizes sour cream to create a moist and dense crumb. A cinnamon-sugar filling runs through the center, and a sweet, rich vanilla glaze drizzled over the top creates an irresistible treat.
Servings: 15 servings
Ingredients
- ½ cup light brown sugar lightly packed
- 2 tsp ground cinnamon
- ¾ cup granulated sugar
- 8 tbsp (1 stick) unsalted butter room temperature
- 2 large eggs room temperature
- 1 cup sour cream room temperature
- 1 ½ tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp kosher salt
For the drizzle (optional)
- 4 tbsp unsalted butter melted
- 1 tsp vanilla extract
- ⅓ cup powdered sugar sifted
Instructions
- Preheat the oven to 350°F. Grease an 8 ½ x 4 ½-inch loaf pan, line it with a parchment paper sling, and set it aside.
- Prepare the topping. In a small bowl, combine the brown sugar and cinnamon. Mix well and set the bowl aside.½ cup light brown sugar, 2 tsp ground cinnamon
- Prepare the wet ingredients. In a large bowl, cream the granulated sugar and butter until light and fluffy, 3-5 minutes. Add the eggs and vanilla extract and mix well to incorporate. Then add the sour cream and mix.¾ cup granulated sugar, 8 tbsp (1 stick) unsalted butter, 2 large eggs, 1 ½ tsp vanilla extract, 1 cup sour cream
- Add the dry ingredients. Add the flour, baking powder, and salt and mix until incorporated. A few dry streaks are fine.2 cups all-purpose flour, 2 tsp baking powder, 1 tsp kosher salt
- Bake the cake. Pour half of the batter into the prepared loaf pan. Sprinkle with half of the brown sugar mixture. Repeat with the remaining batter and brown sugar mixture on top. Bake in the preheated 350°F oven until a toothpick comes out clean when inserted into the middle of the loaf, 50-60 minutes. Remove from the oven and cook in the pan for 15 minutes before removing. Drizzle with the glaze (ingredients below) and serve.
- Prepare the drizzle. In a bowl, combine the melted butter, powdered sugar, and vanilla extract. Whisk until smooth and drizzle over the cake immediately. If the frosting needs to be thinned, add 1 tbsp room temperature heavy cream and whisk.4 tbsp unsalted butter, ⅓ cup powdered sugar, 1 tsp vanilla extract
Video
Notes
Add the eggs to the batter one at a time. This allows them to be incorporated more effectively.
Use a parchment sling on the pan to create a more uniform loaf that is easy to remove after baking. Using metal binder clips to secure the parchment to the pan lets it stay in place while filling. Remove the clips after adding the batter to the pan, as the loaf will expand while baking.
Use a skewer or a toothpick to judge if the cake has fully baked. Place it in the center of the cake and then remove it. If the skewer comes out mostly clean, with just a few crumbs, it can be removed from the oven. It needs additional baking time if it returns wet with batter clinging to the skewer.
If the glaze becomes too thick and challenging to drizzle, heat it for a few seconds. The warmth will liquify it, making it easier to drizzle over the cake. Or add in 1 tbsp of heavy cream.
Nutrition
Serving: 1serving | Calories: 259kcal