Description
This Sour Cream Coffee Cake features a moist and tender crumb with a delightful cinnamon swirl and a crunchy topping. Perfect for brunch or as a sweet snack!
Ingredients
Scale
- 3 ¾ cups (469 g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1 cup (2 sticks / 227 g) unsalted butter, (room temperature)
- 2 cups (400 g) granulated sugar
- 4 large eggs, (room temperature)
- 1 cup (245 g) full-fat sour cream, (room temperature)
- ½ cup (120 g) whole milk
- ¼ cup vegetable oil
- 2 teaspoons vanilla extract
- ½ cup (100 g) light brown sugar, (packed)
- 2 teaspoons ground cinnamon
- ½ cup (100 g) light brown sugar
- ½ cup (63 g) all-purpose flour
- 1 teaspoon ground cinnamon
- 5 tablespoons unsalted butter, (cold, cubed)
- 1 cup (125 g) confectioners' sugar
- 2–3 tablespoons whole milk
- ½ teaspoon vanilla extract, (optional)
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9×13-inch baking dish by spraying it or greasing and flouring it.
- In a medium bowl, combine the all-purpose flour, baking powder, and kosher salt. Mix and set aside.
- In a stand mixer bowl, cream the unsalted butter and granulated sugar on medium speed for 2-3 minutes until light and fluffy.
- Add eggs one at a time, mixing briefly after each addition.
- Incorporate the sour cream, whole milk, vegetable oil, and vanilla extract, mixing on low speed until just combined.
- Gradually fold in the dry ingredients, mixing on low speed. Avoid overmixing.
- Spread half of the batter evenly in the prepared baking dish.
- For the cinnamon swirl, mix brown sugar and ground cinnamon in a small bowl, then sprinkle it evenly over the batter.
- Carefully spread the remaining batter on top of the cinnamon layer, using an offset spatula if needed.
- Prepare the crumble topping by mixing brown sugar, all-purpose flour, and ground cinnamon in a medium bowl.
- Add the cold, cubed butter and work it in until coarse crumbs form.
- Sprinkle the crumble topping evenly over the batter in the dish.
- Bake for 50-55 minutes, until a toothpick comes out mostly clean with a few moist crumbs.
- Cool the cake in the pan for 10-15 minutes before adding the glaze.
- To make the glaze, whisk together confectioners’ sugar, 2 tablespoons of milk, and optional vanilla extract until smooth. Adjust milk for desired consistency before drizzling over warm cake.
Notes
Ensure all dairy ingredients are at room temperature for better mixing and texture.
The cake can be topped with extra cinnamon sugar or nuts in the crumble for more flavor.
Store any leftovers in an airtight container at room temperature or in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 24 g
- Sodium: 230 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg