Yield: 9 servings
Cinnamon Sour Cream Coffee Cake
Prep Time
15 minutes
Cook Time
42 minutes
Total Time
57 minutes
This Cinnamon Sour Cream Coffee Cake is a tender cake filled with a cinnamon swirl and topped with a delicious brown sugar streusel.
Ingredients
For the streusel:
- 1 ⅓ cup all-purpose flour
- ¾ cup light brown sugar, packed
- 1 Tbsp cinnamon
- ½ tsp ground nutmeg
- ¾ cup unsalted butter, melted
For the cake:
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ½ tsp baking powder
- 1 tsp cinnamon
- ½ cup sour cream
Instructions
- Preheat oven to 350 degrees F. Spray a 9-inch square baking dish with baking spray. Set aside.
- In a medium bowl, combine streusel ingredients and mix with a fork until thick and crumbly. Set aside.
- In a large mixing bowl, combine the butter and sugar for the cake layer. Mix until light and fluffy, about 3 minutes. Beat in the eggs, one at a time. Add vanilla.
- Add the flour, baking powder and cinnamon to the batter. Fold in the sour cream.
- Pour half the batter into the bottom of your prepared pan. Spread with an offset spatula (it will be a thin layer, don't worry). Add about half of the cinnamon streusel layer. Spoon the remaining batter over the top and finish with the remaining streusel.
- Bake in preheated over for about 40 minutes, until lightly browned. Cool completely before slicing.
- Store in airtight container at room temperature. To freeze, place slices in ziploc freezer bag and freeze. Thaw at room temperature and enjoy!