Sour Cream Coffee Cake
This Sour Cream Coffee Cake is soft, tender, and full of buttery flavor with a sweet cinnamon swirl, crunchy crumble topping, and a simple glaze. Perfect for breakfast, brunch, or a cozy snack!
Servings: 12 people
Calories: 699kcal
Ingredients
Cake
- 3 ¾ cups (469 g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 2 cups (400 g) granulated sugar
- 4 large eggs, room temperature
- 1 cup (245 g) full-fat sour cream, room temperature
- ½ cup (120 g) whole milk
- ¼ cup vegetable oil
- 2 teaspoons vanilla extract
Cinnamon Swirl
- ½ cup (100 g) light brown sugar, packed
- 2 teaspoons ground cinnamon
Crumble Topping
- ½ cup (100 g) light brown sugar
- ½ cup (63 g) all-purpose flour
- 1 teaspoon ground cinnamon
- 5 tablespoons unsalted butter, cold, cubed
Glaze
- 1 cup (125 g) confectioners' sugar
- 2-3 tablespoons whole milk
- ½ teaspoon vanilla extract, optional
Instructions
Coffee Cake
- Preheat oven to 350°F (175°C). Spray a 9×13-inch baking dish with baking spray or grease and flour it.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium speed until light and fluffy, about 2 to 3 minutes.
- Add the eggs, one at a time, mixing briefly after each addition.
- Add the sour cream, milk, vegetable oil, and vanilla extract. Mix on low speed until just combined. (The batter may look slightly curdled; this is normal.)
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Spread half of the batter evenly into the prepared baking dish.
Cinnamon Swirl
- In a small bowl, mix together the brown sugar and cinnamon.
- Sprinkle the mixture evenly over the batter.
- Carefully spread the remaining batter over the cinnamon layer, using an offset spatula if needed to keep the surface even.
Crumble Topping
- In a medium bowl, combine the brown sugar, flour, and cinnamon.
- Add cold butter and work it in with a fork, pastry cutter, or your fingers until coarse crumbs form.
- Sprinkle the crumble evenly over the batter.
Bake
- Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. The top should be golden and set.
- Allow the cake to cool in the pan for 10 to 15 minutes before adding the glaze.
Glaze
- Whisk together confectioners’ sugar, 2 tablespoons milk, and optional vanilla until smooth. Add more milk, a few drops at a time, until it reaches a drizzling consistency.
- Drizzle the glaze over the warm cake. Allow it to set slightly before slicing and serving.
Nutrition
Serving: 1piece | Calories: 699kcal