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Sour Cream Coffee Cake Recipe

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4.3 from 2 reviews

This Sour Cream Coffee Cake is a moist and tender loaf perfect for breakfast or an afternoon treat. Featuring a cinnamon brown sugar topping and a sweet vanilla glaze drizzle, this cake offers a delightful balance of flavors and textures that pairs excellently with coffee.

  • Total Time: 1 hour 15 minutes
  • Yield: 15 servings

Ingredients

Cake Batter

  • ¾ cup granulated sugar
  • 8 tbsp (1 stick) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1 cup sour cream, room temperature
  • 1 ½ tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp kosher salt

Topping

  • ½ cup light brown sugar, lightly packed
  • 2 tsp ground cinnamon

Drizzle Glaze

  • 4 tbsp unsalted butter, melted
  • ⅓ cup powdered sugar, sifted
  • 1 tsp vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Grease an 8 ½ x 4 ½-inch loaf pan thoroughly, then line it with a parchment paper sling to make removing the cake easier after baking. Set this aside.
  2. Make the Topping: In a small bowl, combine the light brown sugar and ground cinnamon. Mix them well and set aside for sprinkling later.
  3. Cream Wet Ingredients: In a large mixing bowl, cream together the granulated sugar and softened butter until the mixture is light and fluffy, about 3 to 5 minutes. Then add the eggs and 1 ½ teaspoons of vanilla extract, mixing well to incorporate fully. Finally, add the sour cream and blend until smooth.
  4. Add Dry Ingredients: Add the flour, baking powder, and kosher salt to the wet mixture. Mix until just combined, leaving a few streaks of flour is fine to avoid overmixing which could toughen the cake.
  5. Assemble and Bake: Pour half of the batter into the prepared loaf pan and sprinkle half of the cinnamon brown sugar topping evenly over it. Then pour the remaining batter on top, followed by the rest of the brown sugar topping. Bake in the oven for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool in the pan for 15 minutes before removing it.
  6. Prepare and Apply Drizzle: In a small bowl, whisk together the melted butter, sifted powdered sugar, and 1 teaspoon vanilla extract until smooth. If the glaze is too thick, add 1 tablespoon of room temperature heavy cream and whisk until desired consistency is reached. Immediately drizzle the glaze over the slightly warm cake before serving.

Notes

  • Ensure all wet ingredients are at room temperature for better incorporation and texture.
  • Use parchment paper to easily lift the cake out of the loaf pan without breaking it.
  • If you prefer a thicker glaze, omit the heavy cream; add only if thinning is needed.
  • The coffee cake pairs wonderfully with a hot cup of coffee or tea.
  • Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/sour-cream-coffee-cake-recipe/