Our Favorite Sour Cream Coffee Cake

Our Favorite Sour Cream Coffee Cake

from kingarthurbaking.com
55 min
1 9 1/2" tube pan or 9" square cake

Ingredients

  • 8 tablespoons (113g) unsalted butter, softened
  • 1 cup (198g) granulated sugar
  • 2 large eggs, at room temperature
  • 2 cups (240g) King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (227g) sour cream or plain yogurt, at room temperature
  • 1/2 cup (99g) granulated sugar
  • 2 teaspoons cinnamon
  • 2 teaspoons King Arthur Pure Vanilla Extract
  • 1/2 cup (57g) chopped walnuts or pecans, optional

Directions

  1. 1

    Preheat the oven to 350°F. Grease and flour a 9 1/2" tube pan, or a 9" x 9" pan.

  2. 2

    To make the cake: Beat together the butter, sugar, and eggs. In a separate bowl, mix together the flour, baking powder, baking soda, and salt.

  3. 3

    Add the flour mixture to the butter mixture alternately with the sour cream or yogurt, stirring after each addition.

  4. 4

    To make the topping: Combine all of the topping ingredients, stirring until evenly crumbly.

  5. 5

    Spread half the batter in the pan, and sprinkle with half the topping mixture. Repeat with the remaining batter and topping.

  6. 6

    Bake the coffee cake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean, or with just a few moist crumbs sticking to it. Glass pans may take an additional 5 to 10 minutes to bake through completely.

  7. 7

    Remove the cake from the oven; if you've baked it in a tube pan, wait 10 minutes, loosen the edges, and carefully turn it out of the pan. Place the cake right-side up (topping up) on a plate to serve. If you've baked the cake in a 9" x 9" pan, just serve it right from the pan.

  8. 8

    Serve the cake warm or at room temperature. Wrap the completely cooled cake airtight, and store at room temperature for several days; freeze for longer storage.