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Sour Cream Coffee Cake

Servings:

20

prep time:

20 mins

cook time:

35 mins

Total time:

55 mins

Ingredients

Directions

Ingredients

STREUSEL

  • ½ cup all-purpose flour

  • ½ cup brown sugar

  • ½ cup sugar

  • Vermont Creamery Unsalted Cultured Butter - 82% Butterfat

    6 tablespoons

  • 1 teaspoon ground cinnamon

  • ½ teaspoon salt

  • Pinch ground nutmeg

  • CAKE

  • 1 cup sugar

  • Vermont Creamery Unsalted Cultured Butter - 82% Butterfat

    ½ cup softened

  • 3 large eggs

  • Vermont Creamery Cultured Sour Cream

    1 cup

  • ½ cup milk

  • 1 tablespoon vanilla extract

  • 2 ¼ cups all-purpose flour

  • 1 tablespoon baking powder

  • 1 teaspoon salt

  • ¾ teaspoon ground cinnamon

  • Directions

    1. Preheat oven to 375ºF. Butter 13x9-inch baking pan or spray with cooking spray.
    1. Combine all streusel ingredients in medium bowl. Use your fingers to pinch ingredients together to form crumbs; set aside.
    1. Combine sugar and butter in bowl of stand mixer (or large bowl if using hand mixer). Beat at medium-high speed, stopping occasionally to scrape bowl, 3 minutes or until light yellow. Add eggs, 1 at a time, beating well after each addition.
    1. Whisk together sour cream, milk and vanilla in small bowl. Beat into egg mixture. Whisk together flour, baking powder, salt and cinnamon in medium bowl; gradually beat into batter, stopping occasionally to scrape bowl, 3 minutes or just until no lumps of flour remain. Pour batter into prepared pan; smooth into even layer. Sprinkle streusel evenly over top. Bake 35-40 minutes or until cake tester inserted into center of cake comes out clean.