Sour Cream Coffee Cake Loaf

Sour Cream Coffee Cake Loaf

from bakeorbreak.com
50 min
8 servings

This Sour Cream Coffee Cake Loaf is simply delicious with its soft cake and cinnamon crumb topping!

Ingredients

  • 1 & 1/2 cups (180g) all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (113g) sour cream
  • 1/3 cup (67g) firmly packed light or dark brown sugar
  • 1/2 cup (60g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • pinch of salt
  • 3 tablespoons (42g) unsalted butter, melted

Directions

  1. 1

    Combine the brown sugar, flour, cinnamon, and salt in a small bowl.

  2. 2

    Add the melted butter, and stir until thoroughly combined. Set aside.

  3. 3

    Preheat oven to 350°F. Line a 9" x 5" loaf pan* with parchment paper so that it overhangs on the long sides. Grease the paper. (If you don't want to use parchment paper, simply grease the pan.)

  4. 4

    Whisk together the flour, baking powder, baking soda, and salt. Set aside.

  5. 5

    Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.

  6. 6

    Reduce mixer speed to low. Mix in the flour mixture in three portions, alternating with two portions of sour cream. Mix just until combined.

  7. 7

    Transfer the batter to the prepared pan, and spread evenly.

  8. 8

    Sprinkle the crumb topping over the top of the batter.

  9. 9

    Bake 40 to 45 minutes, or until the cake has browned and a pick inserted into the center comes out clean.

  10. 10

    Cool the cake in the pan on a wire rack for about 15 minutes. Then use the overhanging parchment paper to lift the cake out of the pan to cool completely on a wire rack.