Sour Cream and Coffee Cake

There is no cake more suitable for your next brunch party
Editor
Coffee Cake

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This coffee cake is light, airy, and topped with a crunchy streusel before being decorated with a simple, sweet glaze.

This recipe is courtesy of Epicurious.

8
Servings
768
Calories Per Serving
Deliver Ingredients

Ingredients

For the streusel topping:

  • 1/2  Cup  brown sugar
  • 1/2  Cup  all-purpose flour
  • 3/4  Teaspoons  ground cinnamon
  • 1/8  Teaspoon  salt
  • 1/4  Teaspoon  ground nutmeg
  • 1/4  Cup  unsalted butter, softened
  • 1  Cup  combination of chopped walnuts, pecans, grated coconut, golden raisins, chocolate chips

For the cake:

  • 2  Cups  all-purpose flour
  • 1  Teaspoon  baking powder
  • 1  Teaspoon  baking soda
  • 1/2  Teaspoon  salt
  • 1/2  Cup  unsalted butter, softened
  • 1  Cup  brown sugar
  • large egg yolks
  • 1  Cup  sour cream
  • 1 1/2  Teaspoon  vanilla extract
  • 1  Teaspoon  finely grated lemon zest

For the glaze:

  • 1  Cup  confectioner’s sugar
  • 1/2  Teaspoon  vanilla extract
  • 2  Tablespoons  milk

Directions

For the streusel topping:

Combine the sugar, flour, cinnamon, salt, and nutmeg. Cut in the butter until it resembles coarse breadcrumbs. Stir in the nuts.

For the cake:

Preheat the oven to 350 degrees F. Grease one 9-inch square or Bundt pan. Line with parchment paper. Grease again. Dust with flour.

Sift together the flour, baking powder, baking soda, and salt.

In a large bowl, beat the butter for about 1 minute until smooth. Gradually add the sugar and beat until light and fluffy. Beat in the egg yolks, one at a time. Add in the sour cream, vanilla, and zest, and beat to combine. Stir in the sifted flour mixture.

Pour half the batter into the cake pan. Scatter half of the streusel on top. Cover with the remaining batter, and top with the remaining streusel.

Bake for about 50 minutes, until the cake is golden and the sides are pulling away from the pan. Let cool for 15 minutes before removing from the pan. 

For the glaze:

Combine all the ingredients until smooth and the right consistency. Drizzle over the cool cake and leave to set.

Nutritional Facts

Total Fat
31g
44%
Sugar
11g
12%
Saturated Fat
12g
50%
Cholesterol
18mg
6%
Carbohydrate, by difference
116g
89%
Protein
17g
37%
Vitamin A, RAE
48µg
7%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
151mg
15%
Choline, total
11mg
3%
Fiber, total dietary
12g
48%
Fluoride, F
1µg
0%
Folate, total
216µg
54%
Iron, Fe
6mg
33%
Magnesium, Mg
50mg
16%
Manganese, Mn
1mg
56%
Niacin
8mg
57%
Pantothenic acid
1mg
20%
Phosphorus, P
230mg
33%
Riboflavin
2mg
100%
Selenium, Se
27µg
49%
Sodium, Na
234mg
16%
Thiamin
3mg
100%
Water
33g
1%
Zinc, Zn
2mg
25%

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