Prep Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins | Servings: 12
I made this sour cream coffee cake again today. I am expecting guests tonight, and this decadent cake with a sweet and crunchy streusel topping and a cinnamon sugar layer in-between is I believe the perfect sweet treat to serve.
Ingredients
FILLING:
1 ½ tsp ground cinnamon (or pumpkin pie spice)
½ c. chopped pecans
½ c. brown sugar (packed)
STREUSEL TOPPING:
6 tbsp butter (melted)
1 c. all-purpose flour
¼ tsp salt
1 tbsp ground cinnamon (or pumpkin pie spice)
1 c. granulated sugar
CAKE:
3 eggs (slightly beaten)
2 ½ c. all-purpose flour
1 ½ tsp baking soda
1 ½ tsp baking powder
¾ c. unsalted butter (softened)
1 ½ c. sour cream
1 ¼ c. white sugar
½ tsp salt
2 tsp vanilla extract
How to make Sour Cream Coffee Cake
Step 1: Prepare the oven. Preheat it to 350 degrees. Ready a 10-inch angel food tube pan. Grease and set aside.
Step 2: Combine the filling ingredients in a small bowl until well mixed and set aside.
Step 3: Place the sugar, salt, flour, and cinnamon in a separate bowl. Mix well, then add the melted butter. Whisk until well blended and set aside.
Step 4: For the cake, start by sifting the flour, baking powder, baking soda, and salt. Set aside. Now, add the butter and sugar to the bowl of your stand mixer and cream using the paddle attachment on high speed until light and fluffy. Beat in the eggs and vanilla at low speed until incorporated. Lastly, alternately add in the flour mixture and sour cream, mixing until just combined.
Step 5: In the prepared pan, spread 1/3 of the cake batter and sprinkle with half of the filling mixture. Top with another third of the cake batter followed by the rest of the filling, then the rest of the cake.
Step 6: Over the batter, sprinkle the topping mixture.
Step 7: Place in the preheated oven and bake for about 60 minutes or until a toothpick inserted in the middle of the cake comes out clean. Take the cake out of the oven and allow it to cool in the pan for about 10 minutes before lifting the bottom of the cake out of the pan. Let the cake cool completely.
Step 8: Using a knife, loosen the completely cooked cake from the centre and bottom. Lift the cake off the pan with spatulas and shift the cake to a platter.
NUTRITION FACTS:
Calories: 571kcal | Carbohydrates: 76g | Protein: 6g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 101mg | Sodium: 376mg | Potassium: 179mg | Fiber: 1g | Sugar: 47g | Vitamin A: 770IU | Vitamin C: 0.2mg | Calcium: 90mg | Iron: 2.2mg
Ingredients
- FILLING:
- 1 ½ tsp ground cinnamon (or pumpkin pie spice)
- ½ c. chopped pecans
- ½ c. brown sugar (packed)
- STREUSEL TOPPING:
- 6 tbsp butter (melted)
- 1 c. all-purpose flour
- ¼ tsp salt
- 1 tbsp ground cinnamon (or pumpkin pie spice)
- 1 c. granulated sugar
- CAKE:
- 3 eggs (slightly beaten)
- 2 ½ c. all-purpose flour
- 1 ½ tsp baking soda
- 1 ½ tsp baking powder
- ¾ c. unsalted butter (softened)
- 1 ½ c. sour cream
- 1 ¼ c. white sugar
- ½ tsp salt
- 2 tsp vanilla extract
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees. Ready a 10-inch angel food tube pan. Grease and set aside.
Step 2: Combine the filling ingredients in a small bowl until well mixed and set aside.
Step 3: Place the sugar, salt, flour, and cinnamon in a separate bowl. Mix well, then add the melted butter. Whisk until well blended and set aside.
Step 4: For the cake, start by sifting the flour, baking powder, baking soda, and salt. Set aside. Now, add the butter and sugar to the bowl of your stand mixer and cream using the paddle attachment on high speed until light and fluffy. Beat in the eggs and vanilla at low speed until incorporated. Lastly, alternately add in the flour mixture and sour cream, mixing until just combined.
Step 5: In the prepared pan, spread 1/3 of the cake batter and sprinkle with half of the filling mixture. Top with another third of the cake batter followed by the rest of the filling, then the rest of the cake.
Step 6: Over the batter, sprinkle the topping mixture.
Step 7: Place in the preheated oven and bake for about 60 minutes or until a toothpick inserted in the middle of the cake comes out clean. Take the cake out of the oven and allow it to cool in the pan for about 10 minutes before lifting the bottom of the cake out of the pan. Let the cake cool completely.
Step 8: Using a knife, loosen the completely cooked cake from the centre and bottom. Lift the cake off the pan with spatulas and shift the cake to a platter.
