Sour Cream Coffee Cake

piece of old fashioned sour cream coffee cake.

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This old fashioned sour cream coffee cake recipe is moist, rich, and loaded with a cinnamon streusel topping. A classic coffee cake recipe that's perfect for breakfast, brunch, or afternoon tea.

Prep Time15

Cook Time35

Total Time50

Course: Breakfast, Dessert

Cuisine: American

Servings: pieces

Author: Rachel Rodda

Equipment

9x9 baking dish

Ingredients

FOR THE CAKE

1 cup all purpose flour
1 cup cake flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
¼ cup unsalted butter very soft
¼ cup vegetable oil
2 large eggs
1½ teaspoons vanilla extract
1 cup sour cream
1 cup buttermilk
¼ cup milk

FOR THE STREUSEL

1¾ cups all purpose flour
1 cup brown sugar
1¼ teaspoon cinnamon
¼ teaspoon salt
¾ cup unsalted butter cubed, cold

FOR THE GLAZE

1 cup powdered sugar
2 tablespoons milk

Instructions

PREPARE THE CAKE BATTER

Preheat the oven to 350℉. Line a 9x9 baking dish with parchment paper (with an overhang on each side for easy removal) and set aside.
In a large mixing bowl, sift both flours, baking powder, baking soda, salt, and sugar.
In a separate bowl, whisk together the softened butter, vegetable oil, eggs, vanilla, sour cream, buttermilk, and milk.
Add the dry ingredients to the wet ingredients and mix together until combined. Set aside.

PREPARE THE STREUSEL

In a medium bowl, add the flour, brown sugar, cinnamon and salt. Blend together with a fork.
Add the cold cubed butter to the bowl, and use a fork (or your fingers) to press the butter into the mixture to form a loose, crumbly mixture.

ASSEMBLE AND BAKE

Pour half the cake batter into the prepared dish. Coat with half of the streusel mixture.
Pour the remaining cake batter over the streusel layer then coat the top cake layer with the remaining streusel topping.
Bake in the oven for 35-40 minutes, or until a toothpick inserted comes out clean.

GLAZE

While the cake is baking, prepare the glaze. Sift the powdered sugar into a small bowl. Add the milk and whisk together until a thin glaze forms. If you need more milk, add a very small amount at a time.
Remove the coffee cake from the baking dish using the parchment paper to lift it out. Drizzle the cake with the glaze. Cut, serve, and enjoy!

Notes

Store leftover coffee cake in an airtight container for up to 3 days.
Unglazed cake can be frozen for up to 3 months. Thaw in the fridge overnight and then bring to room temperature before glazing and serving.

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