It’s amazing what a little sour cream can do. It helps make cakes like Classic Sour Cream Coffee Cake impossibly moist and adds just a hint of tang to help contrast and elevate the sweetness. It’s a baking secret we’re delighted to share with you, just as you’ll be delighted to share slices of this tender cake filled with cinnamon sugar and crunchy pecans and topped with an amazing streusel. It doesn’t get more classic than Classic Sour Cream Coffee Cake, so break out the tea and coffee and settle in to enjoy a real treat!

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Ingredients

For the filling:

  • 1/2 cup brown sugar, packed
  • 1/2 cup pecans, chopped
  • 1 1/2 teaspoons ground cinnamon

For the streusel topping:

  • 1 cup granulated sugar
  • 1/4 cup teaspoon salt
  • 1 cup all-purpose flour
  • 1 tablespoon ground cinnamon
  • 6 tablespoons butter, melted

For the cake:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 1/4 cups white sugar
  • 3 eggs, slightly beaten
  • 2 teaspoons vanilla extract
  • 1 1/2 cups sour cream

Directions

Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Grease a 10-inch angel food tube pan or a 9×13-inch baking dish.

Step 3 –In a small bowl, mix together the brown sugar, the pecans, and the 1 1/2 teaspoons of the ground cinnamon.

Step 4 –In a separate bowl, whisk together 1 cup of the granulated sugar, 1/4 teaspoon of the salt, 1 cup of the flour, and the remaining cinnamon.

Step 5 –Add the melted butter to the cinnamon sugar mixture and stir well to combine.

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Step 6 –Sift the remaining flour, the baking powder, the baking soda, and the remaining salt.

Step 7 –In the bowl of a stand mixer, cream together the unsalted butter and the remaining white sugar using the paddle attachment on high speed until light and fluffy.

Step 8 –Stir the eggs and the vanilla into the butter mixture on low speed until combined.

Step 9 –Add the flour mixture and the sour cream to the butter mixture, alternating between the two and beating with each addition. Do not overmix.

Step 10 –Spread 1/3 of the cake batter into the prepared pan.

Step 11 –Sprinkle the batter layer with 1/2 of the filling mixture.

Step 12 –Repeat the layers and top with the remaining cake batter.

Step 13 –Sprinkle the topping mixture over the top of the cake batter in the pan.

Step 14 –Bake until a toothpick inserted into the center of the cake comes out clean, about 60 minutes (possibly less if using a 9×13-inch baking dish).

Step 15 –Allow the cake to cool in the pan for 10 minutes.

Step 16 –Once the cake is completely cool, transfer it to a serving platter.

Step 17 –Slice and serve.