You will need the following ingredients listed below to make this tender cake (the exact measurements are in the printable recipe card below):
Room temperature butter, and well as cold butter for the cinnamon streusel
Room temperature eggs
Reduced-fat sour cream
Powdered sugar – to dust the cake.
HOW TO MAKE THIS CLASSIC SOUR CREAM COFFEE CAKE
Preheat your oven to 350 degrees F. Grease a 9×9 inch baking dish with nonstick spray or line with parchment paper.
For the streusel – using a pastry cutter or fork, combine the cold butter, flour, brown sugar, and cinnamon in a medium bowl. You should end up with a bowl of what looks like wet sand, with lots of big chunks. Don’t try to smooth it out. Put in fridge to chill.
For the walnut sugar filling – combine the walnuts, brown sugar, white sugar and cinnamon in a small bowl. Set aside.
For the cake – In a large bowl of an electric mixer or stand mixer, cream butter and sugar fitted with the paddle attachment for 2 to 3 minutes, until light. Add the eggs 1 at a time, then add the vanilla extract.
In a separate bowl, sift together the flour, baking powder, and salt. With the mixer on low, add half the dry ingredients to the batter until just combined. Then add in the sour cream. Finish by adding the remaining flour mixture and stir with a spatula to be sure the batter is completely mixed.
Spoon half the batter into the prepared pan and spread it out with a spatula or knife in an even layer. Sprinkle the walnut sugar filling over the batter, and approximately 1/3 of the streusel topping. Spoon the remaining batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 55 to 60 minutes, until a cake tester comes out clean.
Let cool on a wire rack for at least 15 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Sprinkle with icing sugar and devour!
WHY THIS IS THE BEST COFFEE CAKE RECIPE
Streusel – Made with melted butter and brown sugar, the streusel mixture is simply irresistible! A portion of the streusel is layered with the cake batter to form a ribbon running throughout the coffee cake. The remaining streusel is sprinkled over the top of the cake batter and bakes up beautifully golden.
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