Sour Cream Coffee Cake

 

I love these logos that my sister-in-law made for us! She is so creative!

 This is my first time making a coffee cake. I liked that you could bake this in a square pan instead of a large bundt cake pan. Just a warning that it took 60-70 min to bake instead of 30-40 min.

Our Favorite Sour Cream Coffeecake | King Arthur Baking

Ingredients

Cake

• 8 tablespoons (113g) unsalted butter, softened
• 1 cup (198g) granulated sugar
• 2 large eggs, at room temperature
• 2 cups (240g) King Arthur Unbleached All-Purpose Flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (227g) sour cream or plain yogurt, at room temperature

Topping

• 1/2 cup (99g) granulated sugar
• 2 teaspoons cinnamon
• 2 teaspoons vanilla extract
• 1/2 cup (57g) chopped walnuts or pecans, optional

 

Instructions

Preheat the oven to 350°F. Grease and flour a 9 1/2" tube pan, or a 9" x 9" pan.

To make the cake: Beat together the butter, sugar, and eggs. In a separate bowl, mix together the flour, baking powder, baking soda, and salt.

Add the flour mixture to the butter mixture alternately with the sour cream or yogurt, stirring after each addition.

To make the topping: Combine all of the topping ingredients, stirring until evenly crumbly.

Spread half the batter in the pan, and sprinkle with half the topping mixture. Repeat with the remaining batter and topping.

Bake the coffeecake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean, or with just a few moist crumbs sticking to it. Glass pans may take an additional 5 to 10 minutes to bake through completely.

 

Remove the cake from the oven; if you've baked it in a tube pan, wait 10 minutes, loosen the edges, and carefully turn it out of the pan. Place the cake right-side up (topping up) on a plate to serve. If you've baked the cake in a 9" x 9" pan, just serve it right from the pan.

Serve the cake warm or at room temperature. Wrap the completely cooled cake airtight, and store at room temperature for several days; freeze for longer storage.

Tips from our Bakers

Looking for classic coffeecake topping? Here you go:

·        1 1/4 cups (248g) brown sugar, packed

·        1 tablespoon cinnamon

·        1 tablespoon vanilla extract

·        1/2 cup (57g) chopped pecans or walnuts

·        2 cups (241g) King Arthur Unbleached All-Purpose Flour

·        1/2 teaspoon salt

·        12 tablespoons (170g) unsalted butter, melted

In a medium bowl, mix together the brown sugar and cinnamon. Stir in the vanilla and nuts. Set aside 3/4 cup of this mixture to use as the middle layer of the coffeecake (as referenced in step 5). To the remaining (approximately 1 cup) topping, add the flour and salt and stir until evenly combined. Add the melted butter to the flour mixture, stirring until everything is moistened. You'll sprinkle this mixture on top of the batter. Bake as directed. This crumb topping can be used with either a tube or 9" x 13" pan.

Feel free to use low-fat (NOT nonfat) sour cream or yogurt; if using yogurt, try vanilla or another complementary flavor, if desired.