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Classic Sour Cream Coffee Cake

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A moist and tender coffee cake topped with cinnamon streusel, perfect for breakfast or dessert.

Ingredients

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  • 1 cup sour cream
  • 1 cup sugar
  • 1/2 cup butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup brown sugar
  • 1 tablespoon cinnamon

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. Cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs, one at a time, then stir in vanilla extract and sour cream.
  4. Whisk together flour, baking powder, baking soda, and salt in another bowl, then gradually add to creamed mixture.
  5. Mix brown sugar and cinnamon in a small bowl for the streusel topping.
  6. Pour half of the batter into the prepared pan, sprinkle with half of the streusel, add the remaining batter, and top with remaining streusel.
  7. Bake for 30-40 minutes or until a toothpick comes out clean.
  8. Cool in the pan before transferring to a wire rack.

Notes

Store leftover cake tightly wrapped at room temperature for up to three days or refrigerate for up to a week.

Nutrition

Find it online: https://lunarecipez.com/classic-sour-cream-coffee-cake/

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