Sour Cream  Coffee Cake

Golden, buttery, and so delicious, this sour cream coffee cake is piled high with cinnamon streusel topping and drizzled with vanilla glaze.

Make streusel topping: Combine flour, sugar, brown sugar, cinnamon, and salt in a medium bowl.

Step 1

Add melted unsalted butter to the bowl.

Step 2

Toss mixture together with a fork until crumbly.

Step 3

Add finely chopped pecans and stir to combine. Chill topping in the freezer until needed.

Step 4

Make coffee cake: Whisk together flour, baking powder, baking soda, and salt in a medium bowl.

Step 5

Beat butter, sugar, and vanilla extract in a large mixer bowl on medium speed until light and fluffy.

Step 6

Add eggs and egg yolk one at a time and beat well to combine.

Step 7

With mixer on low speed, add dry ingredients in 3 additions.

Step 8

Alternate with sour cream mixture, beating just until incorporated.

Step 9

Mix the batter just until combined - expect a rich, thick batter.

Step 10

Assemble coffee cake: Spoon half of the batter into a 9-inch springform pan.

Step 11

Top with half of the chilled pecan streusel.

Step 12

Top the streusel layer with remaining batter. Smooth the top and tap pan sharply.

Step 13

Add remaining chilled streusel. Bake coffee cake for 65 to 75 minutes.

Step 14

Let coffee cake cool for 20 minutes, then remove sides of springform pan. Cool for 1 hour before serving.

Step 15

Drizzle coffee cake with vanilla glaze and enjoy!