Sour Cream Coffee Cake Recipe: A Deliciously Moist and Tangy Treat
Are you looking for a coffee cake recipe that's both easy to make and incredibly delicious? Look no further! This sour cream coffee cake recipe delivers a moist, tender crumb with a delightful tang from the sour cream, perfectly complemented by a sweet and crunchy streusel topping. It's the perfect treat for any occasion, from a casual breakfast to a weekend brunch.
Ingredients You'll Need:
This recipe uses readily available ingredients, making it a breeze to whip up even on a busy day. Here's what you'll need:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (or milk with 1/2 tsp lemon juice or vinegar)
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
Instructions: A Step-by-Step Guide to Baking Perfection
Follow these easy-to-follow instructions to bake the most amazing sour cream coffee cake:
Preparing the Cake Batter:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This ensures your cake releases easily.
- Whisk together the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even leavening.
- Cream together the butter and sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This is crucial for a tender crumb.
- Add the eggs: Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and buttermilk, beginning and ending with the dry ingredients. Mix until just combined – don't overmix! Overmixing develops gluten, leading to a tough cake.
- Prepare the Streusel Topping: In a separate bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Baking the Cake:
- Pour the batter into the prepared pan.
- Sprinkle the streusel topping evenly over the batter.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tips for Sour Cream Coffee Cake Success:
- Don't overmix the batter: Overmixing leads to a tough cake. Mix only until the ingredients are just combined.
- Use room temperature ingredients: This ensures even baking and a better texture.
- Let the cake cool completely before frosting (optional) to prevent the frosting from melting.
- Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Serving Suggestions:
This sour cream coffee cake is delicious on its own, but you can also enhance it with:
- A simple glaze made with powdered sugar and milk or lemon juice.
- Fresh berries or whipped cream.
- A scoop of vanilla ice cream.
Enjoy your incredibly moist and delicious sour cream coffee cake! It’s guaranteed to be a crowd-pleaser.
