Sour Cream Coffee Cake
During my sour cream baking kick two weeks ago, I also made this sour cream coffee cake. The sour cream keeps this cake incredibly moist. And I love the cinnamon crumble on top and in between.
This cake is deceptively good. What I mean by that is for some reason I kept forgetting that I liked it. I think because I made it at the same time I made the wonderful sour cream pound cake and chocolate pound cake. I would think “Oh I don’t really like this that much, I’ll just have a tiny bite,” and then next thing you know I’ve eaten two pieces!
Next time, I’ll have to put a more generous layer in between because I had too much crumble left for the top.
When I was making this cake, I was worried because it called for so much sour cream. And when I was mixing it, all I could see was sour cream. I was afraid there wasn’t enough flour!
I actually had to bake the cake a bit longer than the original recipe called for because of all the sour cream which didn’t want to bake. So when it was finally done, I was doubtful as to how it would taste.
But it tasted delicious! Very, very moist. You definitely taste the sour cream, but it’s very yummy.
I made a couple of changes. I used an 8 x8 pan instead of a 9 x 13. I didn’t want my cake to be too thin and I wanted a thicker streusel layer. I think next time I might also reduce the sour cream a tad. I think the cake had slightly too much, making it harder to bake properly. My streusel top was getting a bit burned as I waited for the cake to fully cook. Here’s the modified recipe below:
- 1/2 cup (1 stick) unsalted butter room temperature
- 1 cup sugar
- 2 eggs
- 2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 8 oz of sour cream
- 1 tsp vanilla extract
For the Topping
- 1 tsp cinnamon
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/2 cup chopped pecans
Preheat oven to 350°F. In a mixer, cream together butter and sugar. Add eggs to the mixture, one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking soda, baking powder and salt.
Add the dry ingredients to the creamed mixture. Then add the sour cream and vanilla. Mix until combined.
Pour half of the batter into a greased 8 x 8 inch pan, and sprinkle with half of the topping, distributing evenly around the surface. Add the remainder of the batter on top, and sprinkle with the remaining topping. Bake for 40-45 minutes, until a toothpick inserted in the middle of the cake comes out clean.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.
Sour Cream Coffee Cake
Amount Per Serving (1 slice)
Calories 487 Calories from Fat 207
% Daily Value*
Saturated Fat 11g69%
Vitamin A 605IU12%
Vitamin C 0.2mg0%
Net Carbs 63g126%
* Percent Daily Values are based on a 2000 calorie diet.