Sour Cream Streusel Coffee Cake
Breakfast · Serves 12 · Prep 25 min · Cook 50 min · Total 1 hr 15 min
A rich, tender sour cream cake with a ribbon of cinnamon streusel through the middle and a thick, crunchy layer on top. Brunch food that also travels well to an office or a potluck. It stays moist for a couple of days covered on the counter.
Ingredients
The Streusel
- 1 cup all-purpose flour
- 2/3 cup packed light brown sugar
- 1 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 6 tbsp unsalted butter, melted
- 1/2 cup chopped pecans
The Cake
- 2 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter (1 stick), softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup sour cream, room temperature
Steps
- Heat the oven to 350°F. Grease a 9-inch springform pan or a 9-inch square baking pan.
The Streusel
- Stir the flour, brown sugar, cinnamon and salt, then stir in the melted butter until it forms moist clumps. Mix in the pecans and set aside.
The Cake
- Whisk the flour, baking powder, baking soda and salt. In another bowl, beat the butter and sugar until fluffy, about 3 minutes, then beat in the eggs one at a time and the vanilla.
- On low speed, add half the flour mixture, then the sour cream, then the rest of the flour, mixing just until combined. The batter will be thick.
- Spread half the batter in the pan and scatter about 1/3 of the streusel over it. Dollop the remaining batter on top, spread it gently to cover, and scatter the rest of the streusel evenly over the top, squeezing some into larger clumps.
- Bake until the top is golden and a toothpick in the center comes out clean, 45 to 55 minutes. Cool in the pan at least 30 minutes before slicing; serve warm or at room temperature.