Sour Cream Coffee Cake
Calories: 22
Adjust Servings Here: 10 slices
Description
This easy sour cream coffee cake is soft, moist, and packed with cinnamon flavor. A tender sour cream cake is layered with a brown sugar cinnamon swirl and finished with a generous buttery crumble topping. No mixer needed!
Ingredients
Sour Cream Cake
- 250 g (2 cups) All-purpose flour
- 1½ tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- 2 large Whole eggs room temperature
- 150 g (¾ cup) Light brown sugar
- 120 ml (½ cup) Neutral vegetable oil
- 180 g (¾ cup) Sour cream room temperature
- 2 tsp Vanilla extract
Cinnamon Swirl
- 65 g (⅓ cup) Light brown sugar
- 1½ tsp Ground cinnamon
Crumble Topping
- 90 g (¾ cup) All-purpose flour
- 100 g (½ cup) Light brown sugar
- 1 tsp Ground cinnamon
- ¼ tsp Salt
- 60 g (4 tbsp) Cold unsalted butter cubed
Instructions
- Oven and Pan - Preheat oven to 160°C/325°F conventional. Grease and line a 9 × 4-inch loaf pan with parchment paper.
- Cinnamon swirl - In a bowl, combine the brown sugar and cinnamon. Set aside.65 g Light brown sugar, 1½ tsp Ground cinnamon
- Crumble - In another bowl, combine flour, brown sugar, cinnamon, and salt. Rub in the cold butter until the mixture forms irregular crumbs. Refrigerate.90 g All-purpose flour, 100 g Light brown sugar, 1 tsp Ground cinnamon, ¼ tsp Salt, 60 g Cold unsalted butter
- Dry ingredients - Whisk together flour, baking powder, baking soda, and salt.250 g All-purpose flour, 1½ tsp Baking powder, ½ tsp Baking soda, ½ tsp Salt
- Wet ingredients - Lightly whisk the eggs and brown sugar. Add the oil and vanilla and whisk until combined.2 large Whole eggs, 150 g Light brown sugar, 120 ml Neutral vegetable oil, 180 g Sour cream, 2 tsp Vanilla extract
- Dry to wet - Add the dry ingredients and sour cream alternately, mixing only until combined.
- Layer - Spread half the batter into the prepared pan. Sprinkle with the cinnamon sugar, leaving a small border around the edge.
- Top - Gently spread the remaining batter over the cinnamon layer. Scatter the cold crumble evenly over the top.
- Bake - Bake for 60–70 minutes, or until a skewer inserted into the cake comes out clean or with a few moist crumbs. Loosely tent with foil if the top browns too quickly.
- Cool - Cool in the pan for 15 minutes, then transfer to a wire rack and cool before dusting with powdered sugar and slicing.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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