Yield: 24 squares
Sour Cream Coffee Cake Recipe
This Sour Cream Coffee Cake comes together so quickly. A soft cake with a cinnamon sugar swirl and a crunchy topping will make this a new family favorite for breakfast or brunch. It's a classic coffee cake recipe that is definitely a keeper.
Prep Time
20 minutes
Cook Time
45 minutes
Total Time
1 hour 5 minutes
Ingredients
For the Streusel
- 2/3 cup flour
- 1 cup packed brown sugar
- 2 teaspoons cinnamon
- 4 Tablespoons unsalted butter, melted
For the Cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the Glaze
- 1 1/2 cups powdered sugar
- 5-6 teaspoons milk
Instructions
- Preheat the oven to 350 degrees. Spray a 9x13 pan with nonstick spray.
- In a medium bowl, mix the dry streusel ingredients together. Add the melted butter and stir until it looks like wet sand. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Mix in the flour, baking powder, and salt.
- Spread half the batter in the prepared pan. Sprinkle half the streusel over the batter in the pan.
- Drop the rest of the batter on top by spoonfuls and gently spread it out with a flat or angled spatula.
- Sprinkle the top with the remaining streusel. Bake 45-50 minutes.
- Remove and cool.
- Stir together the powdered sugar and milk. Spoon into a small Ziplock bag and cut one tip off. Drizzle over the top of the cake. Let set before cutting.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 282Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 47mgSodium: 78mgCarbohydrates: 42gFiber: 0gSugar: 31gProtein: 2g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.