It’s a beautiful morning, eh?! You know what could make it even sweeter? A piece of this Morning Sour Cream Coffee Cake. From the crumbly brown sugar and cinnamon streusel to the buttery vanilla icing smothered all over the moist, vanilla cake, your day can only go up from here. And get this… it actually does get even better! The sweet cake and cinnamon-y streusel are baked in multiple layers, so you’re sure to get lots of delightful flavors in every single bite. See? What a sweet day! Grab a steaming cup of coffee or tea and a slice of Morning Sour Cream Coffee Cake, and get ready for the best day ever!
Ingredients
For the streusel:
- 1 cup brown sugar
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 1/2 tablespoons cinnamon
- 1 cup butter, melted
- 2 1/2 cups flour
For the cake:
- 4 large eggs
- 1 1/2 cups sour cream, divided
- 1 tablespoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 1/4 cups sugar
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 12 tablespoons butter, softened
For the icing:
- 1/4 cup butter, melted
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1/4 cup half-and-half or milk, plus more, to taste
Directions
Step 1 –In a medium bowl, stir the brown sugar, 1/2 cup of the sugar, 1/4 teaspoon of the salt, the cinnamon, 1 cup of the butter, and 2 1/2 cups of the flour together until it is well combined.
Step 2 –Preheat the oven to 350 degrees F.
Step 3 –Grease a 9×13-inch glass baking dish with nonstick spray.
Step 4 –In a medium bowl, combine the eggs, 1 cup of the sour cream, and 1 tablespoon of the vanilla.
Step 5 –In the bowl of a stand mixer fitted with the paddle attachment, mix the remaining flour, the remaining sugar, the baking powder, the baking soda, and 3/4 teaspoon of the salt on low speed for 30 seconds.
Step 6 –Add 12 tablespoons of the butter and the remaining sour cream to the dry ingredient mixture and mix on low speed until moist, about 1 minute 30 seconds.
Step 7 –Increase the speed to medium and mix until the batter comes together, about 20-30 seconds.
Step 8 –Lower the speed to medium-low and slowly add the egg mixture to the batter mixture, in 3 additions, and beat for 20 seconds, scraping the sides of the bowl after each addition.
Step 9 –Increase the speed to medium-high and beat until the batter is light and fluffy, about 1 minute.
Step 10 –Spread 2 cups of the batter into the bottom of the prepared pan.
Step 11 –Evenly sprinkle 1 1/4 cups of the streusel on top of the batter.
Step 12 –Evenly spread 2 cups of the batter over the streusel.
Step 13 –Evenly sprinkle the batter with 1 1/4 cups of the streusel.
Step 14 –Evenly spread the remaining batter on top of the streusel and then sprinkle with the remaining streusel.
Step 15 –Bake the cake until it is firm and a toothpick inserted in the center comes out clean, about 50 minutes-1 hour.
Step 16 –Let the cake cool on a wire rack, about 10-12 minutes.
Step 17 –While the cake cools, add the remaining butter, the powdered sugar, the remaining vanilla, the remaining salt, and the half-and-half and whisk together until it is smooth and pourable. Add more of the half-and-half if the icing is too thick.
Step 18 –Drizzle the icing over the warm cake.
Step 19 –Slice and serve.
