Classic Coffee Cake
A classic sour cream coffee cake with a ripple of brown sugar in the middle and topped with a crunchy cinnamon brown sugar streusel.
Equipment
- 2 Mixing bowls
- Electric mixer
- Whisk
- Rubber Spatula
- Offset spatula
- 9 inch baking pan
Ingredients
CAKE
- 1½ cups all purpose flour 190 grams
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 eggs
- ¾ cup sour cream
- 1½ teaspoons vanilla
CINNAMON FILLING
- ½ cup brown sugar
- ¼ cup all purpose flour
- 1 teaspoon cinnamon
STREUSEL TOPPING
- ¾ cup brown sugar
- ½ cup all purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup unsalted butter
Instructions
FOR THE CAKE
- *PLEASE HAVE ALL INGREDIENTS AT ROOM TEMPERATURE* Preheat oven to 350℉/177℃. Grease a 9 inch round or square cake pan and line the bottom with parchment paper.
- In a small mixing bowl combine all purpose flour, baking powder and salt. Set aside.
- In a large mixing bowl cream together butter and sugar until fluffy, about 3 minutes. Beat in eggs, one at a time, until smooth.
- Beat in sour cream and vanilla, scraping down sides of bowl to incorporate the ingredients smoothly.
- Add flour mixture in 2 parts using a rubber spatula. Do not over mix. Spread half of the batter evenly into the bottom of prepared pan using an offset spatula.
- In the same bowl you used for the flour mixture, combine cinnamon filling ingredients. Sprinkle evenly over the batter in the pan. Dollop remaining batter here and there over top of the cinnamon filling layer. Spread evenly using an offset spatula.
FOR THE STREUSEL TOPPING
- In the same bowl you used for the dry ingredients and cinnamon filling, combine the brown sugar, flour, cinnamon and salt. Cut in the butter using your fingers to create a crumbly topping. Sprinkle evenly over the cake.
- Bake for 50-55 minutes or until a cake tester comes out clean. Cool at least 1 hour in the pan before serving.
Notes
You can bake this cake in an 8 inch square or round. Just be sure to line the sides of the pan with parchment paper a little higher than the pan. Tests showed that the batter spills slightly out of the pan while baking without the parchment lined sides.