This sour cream coffee cake is soft, tender and moist, all thanks to its main ingredient – sour cream. With a layer of buttery, brown sugar and cinnamon streusel on top and in the middle, this scrumptious cake is the perfect comfort food. You can try this sour cream coffee cake with your cup of coffee for a hearty breakfast.
Coffee cakes are denser than regular ones, and they are not overly sweet. However, contrary to popular belief, it does not contain any coffee. It is a term for a range of cakes that can be served with coffee. So, what are you waiting for, get a dose of yum in the morn’ with this coffee cake.
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Ingredients
- Melted butter
- Cooking spray
- Brown sugar
- Cinnamon
- Chopped pecans
- Eggs depending on serving size
- Sour cream
- Vanilla
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Method
Step 1: Preheat the oven to 350°F. Grease the baking pan with butter or cooking spray. Take some parchment paper and line the bottom and sides of the pan. Leave the sides hanging for easy cake release.
Step 2: To prepare the filling and topping, combine the brown sugar, cinnamon, melted butter and chopped pecans. Set it aside.
Step 3: For the cake batter, cream the sugar and butter till it is light and fluffy or for about five to eight minutes. This step is important as it makes your coffee cake soft and tender.
Step 4: Add the eggs one by one. Beat the eggs to ensure they assimilate well into the batter. Then beat in the sour cream and vanilla.
Step 5: In another bowl, sift the baking powder and flour. This will make sure the batter is not lumpy.
Step 6: Slowly combine these ingredients with the cake batter. Take an electric mixer and on low speed beat it till it is well combined. The batter will become thick and dense.
Step 7: To assemble the layers, spoon half of the batter into the prepared pan and smooth it over with a spatula. Sprinkle half of the filling over the batter. Repeat this process with the rest of the batter and filling on top.
Step 8: Bake the cake until a toothpick inserted into the centre comes out clean. Allow it to cool down in a pan for about 10 minutes. Then, transfer it onto a wire rack to let it cool completely.
Serve the sour cream coffee cake with some whipped cream and a cuppa warm coffee!
