Sour Cream Coffee Cake at home
- Yield 15
- Prep 15 minutes
- Cook 30 minutes
- Total 45 minutes
Sour Cream Coffee Cake at home is a breakfast recipe on Avoteb. The yield on the card is 15. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 15 servings
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated white sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 1/2 cups (12 ounces) reduced-fat sour cream
- 2 teaspoons pure vanilla extract
- 1/4 cup granulated white sugar
- 1/4 cup packed brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1 cup chopped pecans or walnuts (optional)
- 1/2 cup powdered sugar
- 1 to 2 teaspoons milk
Method
Prep the oven and baking dish. Warm oven to 350°F. Mist a 9 x 13-inch baking dish with cooking spray.
Stir the dry ingredients. In a small mixing bowl, whisk together the flour, baking soda, baking powder and salt until combined. Keep nearby.
Stir the batter. In the bowl of a stand mixer, cream together butter and granulated white sugar on medium-high speed for 2 minutes until light and fluffy. Tip in vanilla and eggs to the mixture, one at a time, beating well after each addition. Tip in half of the flour mixture to the butter mixture and mix on medium-low speed until just combined. Tip in in half of the sour cream and mix until combined. Repeat with the remaining half of the dry ingredients mixture, followed by the remaining sour cream, mixi
Prep the cinnamon-sugar topping. In a separate small bowl, whisk together the granulated white sugar, brown sugar, ground cinnamon and nuts (if using) until combined.
Layer the batter. Tip half of the batter into the prepared baking pan and spread it in an even layer. Scatter half of the cinnamon-sugar topping evenly on top of the batter. Tip in the remaining batter by spoonfuls evenly on top of the cinnamon-sugar topping (this makes it more straightforward to spread), then gently spread the batter out into an even layer. Scatter the remaining cinnamon-sugar topping evenly on top of the batter.
Roast Roast for 30 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Move the baking dish to a wire rack and let it cool for at least 10-15 minutes before serving.
Make the glaze. While that cooks, if you would like to use a glaze, whisk the powdered sugar and 1 teaspoon milk together until combined. Tip in an extra teaspoon of milk if needed to thin the glaze to a drizzle-able consistency. Or if it seems too thin, add extra powdered sugar.
Plate Spoon the glaze over the top of the warm coffee cake. Slice, serve and enjoy!
