Sour Cream Coffee Cake
A cinnamon and brown sugar sour cream coffee cake with a perfect crumb topping
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Servings: 12 8" round cake
- 1/2 cup unsalted butter melted
- 1 1/4 cups all-purpose flour
- 6 tablespoons brown sugar same as 1/4 cup + 2 tablespoons
- 6 tablespoons rolled oats same as 1/4 cup + 2 tablespoons
- 1 cup unsalted butter room temperature
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 2 large eggs
- 1 cup full-fat sour cream
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
Preheat oven to 350 F.
Beat butter, brown sugar, and white sugar in a medium-sized mixing bowl until light and fluffy.
Beat in eggs one at a time.
Beat in sour cream and vanilla.
In a separate medium-sized mixing bowl, whisk together flour, baking powder, and salt.
Add flour mixture to wet ingredients a little bit at a time until just combined.
Spread half of the batter into a greased 8" round cake pan.
Top with half of the crumbs. (These crumbs will all but disappear during baking, but will add to the moistness of the cake.)
Top with the remaining batter.
Top with remaining crumbs.
Bake for 55 minutes or until a toothpick inserted into the center of the cake comes out clean.
Calories: 475kcal | Carbohydrates: 52g | Protein: 5g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 98mg | Sodium: 58mg | Potassium: 129mg | Sugar: 26g | Vitamin A: 870IU | Vitamin C: 0.2mg | Calcium: 63mg | Iron: 1.9mg