Best Ever Sour Cream Coffee Cake
A soft, cinnamon-swirled coffee cake made moist with sour cream, topped with a buttery streusel. Perfect for mornings or dessert.
Ingredients
- For the Cake:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter softened
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- For the Cinnamon Swirl:
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon
- For the Streusel:
- 3/4 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 cup cold butter diced
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- In a bowl, mix flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, followed by vanilla and sour cream.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing.
- In a small bowl, stir sugar and cinnamon for the swirl.
- Spread half the batter in the prepared pan. Sprinkle with the cinnamon-sugar mixture.
- Top with the remaining batter, spreading it evenly.
- For the streusel, combine flour, brown sugar, and cinnamon. Cut in butter until crumbly. Sprinkle over the batter.
- Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
- Cool slightly before slicing. Enjoy warm or at room temperature.
Notes
Nutritional Values (Per Serving):
- Calories: 320
- Total Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
Vitamins and Minerals (Per Serving):
- Calcium: 6%
- Iron: 4%
- Vitamin A: 8%
- Potassium: 5%
- Folate: 3%
Additional Notes/Tips
- Swap sour cream with Greek yogurt if needed.
- Add chopped walnuts or pecans for extra crunch.
- Serve with a dollop of whipped cream for maximum indulgence.