Sour Cream Coffee Cake (Printer-Friendly Version)

Buttery crumb cake layered with cinnamon and finished with a nutty streusel. Soft, moist, and perfect for gatherings.

# What You'll Need:

→ Cinnamon Swirl Filling

01 - 1/3 cup packed light brown sugar
02 - 2 tablespoons all-purpose flour
03 - 1 tablespoon ground cinnamon

→ Streusel Topping

04 - 1/3 cup packed light brown sugar
05 - 2 tablespoons all-purpose flour
06 - 2 tablespoons unsalted butter, cold and cut into small cubes
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon iodized salt
09 - 1/2 cup chopped pecans or walnuts, toasted if desired

→ Cake Batter

10 - 1/2 cup unsalted butter, softened
11 - 3/4 cup granulated sugar
12 - 2 large eggs, at room temperature
13 - 1 cup sour cream (not fat free)
14 - 1 teaspoon pure vanilla extract
15 - 1 and 2/3 cups all-purpose flour
16 - 1 teaspoon baking powder
17 - 1/2 teaspoon baking soda
18 - 1/4 teaspoon iodized salt

# Steps to Follow:

01 - Set oven to 350°F (177°C) and generously butter an 8x8-inch baking pan, ensuring coverage in the corners for easy removal.
02 - Combine light brown sugar, flour, and cinnamon for the swirl in a small bowl, breaking up any lumps with your fingers. Set aside.
03 - In a medium bowl, stir together the remaining light brown sugar, flour, cinnamon, salt, and chopped nuts. Add cold cubed butter and rub into the mixture with your fingers to form even, sandy crumbles. Reserve until assembly.
04 - In a large bowl or stand mixer, beat softened butter with granulated sugar on medium-high for 3-5 minutes until very pale and fluffy, scraping the bowl often.
05 - Mix in the eggs, one at a time, into the creamed butter. Blend in the sour cream and vanilla extract until the batter becomes light and smooth.
06 - In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly mixed.
07 - Gently fold the dry mixture into the creamed wet ingredients using a spatula, stopping once no dry flour remains for a tender crumb.
08 - Evenly spread half the cake batter into the prepared pan. Sprinkle all the cinnamon filling over this base layer.
09 - Dollop the remaining batter in small portions over the filling, gently smoothing to create an even top layer.
10 - Sprinkle all the streusel mixture over the batter, pressing lightly to adhere the crumb for a crunchy top.
11 - Bake for 35-45 minutes, or until a toothpick inserted in the center emerges clean or with a few moist crumbs. If top browns early (after 25 minutes), cover loosely with foil to prevent over-browning.
12 - Cool in the pan for at least 10 minutes to allow the cake to set. Slice and serve warm or at room temperature.

# Additional Tips:

01 - Cold butter ensures the streusel bakes up with the right crisp texture.
02 - For the best crumb, measure flour by spooning and leveling, not scooping.
03 - Regular sour cream provides moisture and tang; avoid fat-free for optimal texture.
04 - This cake keeps moist for several days and freezes well when wrapped tightly.

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