Try this Sour Cream Coffee Cake recipe, or contribute your own.
- 2 eggs
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1 1/2 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup dark brown sugar
- 1 tablespoon cinnamon
- 1 1/2 teaspoons vanilla
- 8 ounces sour cream
- 2 sticks unsalted butter
- 1/2 teaspoon freshly grated nutmeg
- 7 tablespoons melted butter
- Carbohydrate 102.192399520031 g
- Cholesterol 179.84071780094 mg
- Fat 67.5336297740859 g
- Fiber 2.03337333189746 g
- Protein 7.29689220479959 g
- Saturated Fat 42.3191171581911 g
- Serving Size 1 1 -12 (263g)
- Sodium 932.177010758949 mg
- Sugar 100.159026188134 g
- Trans Fat 4.99606078214474 g
- Calories 1027 calories
Step-by-step
- Butter a 9 x 13 inch baking dish or a 9 inch springform pan.
- Preheat oven to 350.
- In stand mixer or using hand mixer, cream 2 sticks of butter.
- Add 1 cup of granulated sugar and ½ cup of brown sugar. Mix well until creamy.
- Add 2 eggs and mix well.
- In a separate bowl, whisk together flour, baking powder, salt, baking soda, cinnamon and nutmeg.
- Add the flour mixture to the butter mixture alternately with sour cream. Mix until all is well blended.
- Stir in vanilla.
- Pour half the batter into a greased pan. You can use a 9 x 13 inch baking dish or a 9-inch springform pan. You could probably also use a 9 x 9 inch baking pan and just adjust the time. I prefer to use the 9 x 13 inch baking dish.
- To make the filling, stir together ½ cup of dark brown sugar and 2 teaspoons cinnamon and sprinkle over the first half of batter.
- Gently spread remaining batter over the filling, patting it out to the edges.
- For the streusel topping, stir together the sugars, flour and cinnamon. Don't try to get all the lumps out of the brown sugar, just the biggest ones. Stir in 7 tablespoons of melted butter just until the mixture is moistened and no flour is visible. Don't stir too much.
- Sprinkle the streusel over the batter.
- Bake at at 350° for 40-45 minutes, checking at about 30 minutes.
- If using a springform pan, bake at 325° for about an hour or until a tester in the center comes out clean.
Can this cake be frozen after baking, and how does the crumb hold up to low temperatures? Sour cream delivers high moisture and acidity, which tenderizes gluten strands and slows staling, making this style of pastry an excellent candidate for the freezer. Wrap the baked and completely cooled cake tightly in a layer of plastic wrap followed by aluminum foil to prevent freezer burn, storing it safely for up to three months.
To thaw, transfer the wrapped cake to the refrigerator overnight rather than leaving it on the counter, which avoids condensation pooling on the streusel topping. Reheat individual slices in a 300 degree oven for ten minutes to restore the crisp exterior of the sugar crust without drying out the interior crumb. Microwave reheating is faster, taking about thirty seconds per slice, but produces a softer, more uniform texture due to steam retention.
Substitutions alter these structural dynamics significantly. Replacing sour cream with whole milk removes crucial dairy fat and acidity, resulting in a drier crumb that stales rapidly within forty-eight hours. Greek yogurt functions as a direct one-to-one volume replacement for sour cream, though its higher protein content yields a slightly denser final structure.
Proper measuring remains critical for success, particularly with the flour. Scooping flour directly from the bag packs the measuring cup, introducing excess dry weight that inhibits the rise and leaves the center heavy. Fluff the flour with a fork, spoon it gently into the cup, and level it off with a straight edge to maintain the intended ratio of fat to protein.
