Sour Cream Coffee Cake
This moist Sour Cream Coffee Cake is my staple for brunch! It only takes 15 minutes to prep and is sweet and delicious with the crunchy cinnamon pecan streusel. It will become your new addiction!
Servings: 9
Calories: 359kcal
Cost: 7
Ingredients
- 1/2 cup butter
- 1/2 cups granulated sugar
- 1 large egg
- 1/2 cup sour cream
- 2 Tablespoons milk
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
Topping:
- 1/3 cup all-purpose flour
- 1/4 cup light brown sugar
- 1 teaspoon ground cinnamon
- 3 Tablespoons butter
- 1 cup chopped pecans , finely chopped
Instructions
- Lightly grease an 8x8 inch baking pan. Preheat oven to 350 degrees F.
- Crumble topping: Combine flour, brown sugar and cinnamon in a bowl. Add butter and cut in with forks or a pastry blender until there are no large pieces. Stir in nuts.
- Batter: In a mixing bowl, cream together butter and sugar until pale and fluffy. Add egg and mix. Add sour cream, milk, and vanilla then mix. In a separate bowl, whisk together the flour, salt, baking soda, and baking powder. Add dry ingredients to wet mixture then mix just until combined.
- Assemble: Spoon half of the batter into your prepared pan and smooth into an even bottom layer. Sprinkle half of the topping mixture over the top. Spoon remaining batter on top then smooth into an even layer. Sprinkle remaining topping mixture over the top.
- Bake in preheated oven for 40-50 minutes or until a toothpick inserted into the center comes out clean, or with few crumbs. Check it half way through baking and cover with a piece of aluminum foil if browning too much.
- Cool for at least 10 minutes before serving.
Notes
For a 9x13inch pan: Double recipe and bake about 5 extra minutes.
Make Ahead Instructions: Coffee cake is best served but you can make it in the morning or even the night before. Store covered at room temp for 1-2 days refrigerate for up to 5 days.
Freezing Instructions: Cover tightly and freeze for up to 3 months. Allow to come to room temperature before serving.
Nutrition
Calories: 359kcal | Carbohydrates: 34g | Protein: 5g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 310mg | Potassium: 112mg | Fiber: 2g | Sugar: 18g | Vitamin A: 475IU | Vitamin C: 0.1mg | Calcium: 56mg | Iron: 1mg
Recipe Link
