Description
This Sour Cream Coffee Cake is a rich and moist dessert with a delightful streusel topping, perfect for brunch or cozy gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup brown sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- Cream together the butter and sugar in a large bowl until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla.
- Mix together the flour, baking powder, baking soda, and salt in another bowl. Gradually add to the creamed mixture.
- Combine brown sugar and cinnamon in a small bowl to make the streusel topping.
- Spoon half of the batter into the prepared pan, then sprinkle with half of the streusel mixture.
- Add the remaining batter on top, and finish with the remaining streusel.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for about 10 minutes before inverting onto a wire rack to cool completely.
Notes
Store in an airtight container for up to 5 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg