Golden Sour Cream Coffee Cake
A moist, flavorful coffee cake with a delightful crumb topping, perfect for breakfast or a snack.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 cup sour cream
- 1 tsp vanilla extract
Crumb Topping
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar packed
- 1/4 cup unsalted butter melted
- 1/2 tsp ground cinnamon
Instructions
Preparation
- Preheat your oven to 350°F and prepare a 9-inch round cake pan by greasing and flouring it.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each. Mix in the sour cream and vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- In a small bowl, combine the flour, brown sugar, and cinnamon. Stir in the melted butter until the mixture resembles coarse crumbs.
- Pour the batter into the prepared cake pan, spreading it evenly. Sprinkle the crumb topping evenly over the batter.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Serving
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Storage
- Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Notes
Pro Tips: Ensure all ingredients are at room temperature before beginning. Ingredient Substitutions: Greek yogurt can be used in place of sour cream. How to Serve: Best served fresh with coffee or tea. Storage & Freshness: For longer storage, freeze slices in an airtight container for up to 3 months. Make-Ahead Tips: Prepare the crumb topping a day in advance and store it in an airtight container in the fridge.