Sour Cream Coffee Cake with Spiced Streusel
Celebrate the beginning of fall with this sour cream coffee cake with spiced streusel!! Buttery, rich cake combined with the warmth of a cinnamon and nutmeg streusel, this coffee cake is sure to make your fall mornings extra cozy.
Servings: 16 people
Calories: 279kcal
Equipment
- 8x8 inch square baking pan
Ingredients
- 1 cup sour cream
- 1/2 cup unsalted butter, room temperature 1 stick
- 2 large eggs well beaten
- 1 cup granulated sugar
- 1 3/4 cup all purpose flour sifted
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons pure vanilla extract
Spiced Streusel
- 3/4 cup all purpose flour
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 6 tablespoons cold butter cubed
- 1 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 degrees F.
- Grease a 8x8 inch square baking pan with baking spray and line with parchment paper. Set aside
- In a small bowl, combine sour cream and baking soda. It will double in size
- For the streusel, sift together flour, both sugars, spices, and salt. Cut cold butter into small cubes and add to flour mixture. Using a pastry blender, cut butter into flour mixture until it forms a crumble. If you do not have a pastry blender, you can pinch the flour and butter together with your fingers until it forms a crumble. Place in refrigerator until ready to use.
- For the cake, sift together flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy. Add eggs one at a time and beat well. Add vanilla.
- Reduce speed to low and add flour mixture in three additions, alternating with sour cream. Begin and end with flour mixture. Batter will be very thick.
- Spoon half of the batter in prepared baking pan and smooth with offset spatula. Lightly tap pan on counter to reduce air bubbles. Sprinkle half of the spiced streusel on top of batter. Cover streusel with remaining batter. Sprinkle with the remainder of the spiced streusel.
- Bake for 45-50 minutes until cake is golden, springs back to touch, and toothpick inserted in the center comes out clean. A few crumbs is ok. Start testing for doneness at 45 minutes to prevent overbaking. Remove from oven and allow cake to cool on wire rack for ten minutes. Using the parchment over hang, lift cake from pan and let cool on wire rack for 45 minutes to an hour. Slice into 16 pieces and serve warm or at room temperature.
Notes
Did you make this recipe?
Be sure to tag vintage confections on Instagram!!
Nutrition
Serving: 16g | Calories: 279kcal | Carbohydrates: 36.2g | Protein: 3.4g | Fat: 13.9g | Saturated Fat: 8.5g | Cholesterol: 56mg | Sodium: 278mg | Sugar: 20.7g