Sour Cream
Coffee Cake
TUTTI-DOLCI.COM
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Golden, buttery, and so delicious, this
sour cream coffee cake
is piled high with cinnamon streusel topping and drizzled with vanilla glaze.
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Make streusel topping:
Combine flour, sugar, brown sugar, cinnamon, and salt in a medium bowl.
Step 1
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Add melted unsalted butter to the bowl.
Step 2
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Toss mixture together with a fork until crumbly.
Step 3
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Add finely chopped pecans and stir to combine. Chill topping in the freezer until needed.
Step 4
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Make coffee cake:
Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
Step 5
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Beat butter, sugar, and vanilla extract in a large mixer bowl on medium speed until light and fluffy.
Step 6
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Add eggs and egg yolk one at a time and beat well to combine.
Step 7
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With mixer on low speed, add dry ingredients in 3 additions.
Step 8
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Alternate with sour cream mixture, beating just until incorporated.
Step 9
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Mix the batter just until combined - expect a rich, thick batter.
Step 10
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Assemble coffee cake:
Spoon half of the batter into a 9-inch springform pan.
Step 11
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Top with half of the chilled pecan streusel.
Step 12
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Top the streusel layer with remaining batter. Smooth the top and tap pan sharply.
Step 13
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Add remaining chilled streusel. B
ake coffee cake
for 65 to 75 minutes.
Step 14
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Let coffee cake cool for 20 minutes, then remove sides of springform pan. Cool for 1 hour before serving.
Step 15
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Drizzle coffee cake with vanilla glaze and enjoy!
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