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Sour Cream Coffee Cake

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Ingredients

Adjust Servings:
1 cup (225g) softened Unsalted butter
2 cups (400g) Granulated sugar
2 Large eggs
1 cup (240ml) Sour cream
1 teaspoon Vanilla extract
2 cups (250g) All-purpose flour
1 teaspoon Baking powder
1/4 teaspoon Salt

Nutritional information

400kcal
Calories
48g
Carbs
5g
Protein
21g
Fat

Sour Cream Coffee Cake

Cuisine:
  • 55 mins
  • Serves 12
  • Easy

Ingredients

Directions

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  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the sour cream and vanilla extract.
  3. In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  4. In a small bowl, prepare the streusel topping by mixing together the brown sugar, flour, and cinnamon. Pour in the melted butter and stir until the mixture resembles coarse crumbs.
  5. Spread half of the batter into the prepared baking pan. Sprinkle half of the streusel topping evenly over the batter. Repeat layers with remaining batter and streusel topping.
  6. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the coffee cake to cool in the pan for about 10 minutes before serving.
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