Sour Cream Coffee Cake

🧁 Ingredients

For the Cake Batter:

• 2 1/2 cups (315g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (170g) unsalted butter, softened
• 1 1/2 cups (300g) granulated sugar
• 3 large eggs
• 1 1/2 tsp vanilla extract
• 1 cup (240g) sour cream (full-fat recommended)

For the Cinnamon Streusel:

• 1 cup (130g) all-purpose flour
• 1 cup (200g) brown sugar, packed
• 2 tsp ground cinnamon
• 1/4 tsp salt
• 6 tbsp (85g) cold unsalted butter, cubed
• Optional: 1/2 cup chopped pecans or walnuts

Optional Vanilla Glaze:

• 1 cup (120g) powdered sugar
• 1–2 tbsp milk
• 1/2 tsp vanilla extract

👩‍🍳 Instructions

🔸 Make the Streusel:

1. In a bowl, mix flour, brown sugar, cinnamon, and salt.
2. Cut in cold butter with a fork or pastry cutter until crumbly.
3. Stir in nuts if using. Set aside.

🔸 Make the Cake:

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch bundt pan or 9×13-inch pan.
2. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy (3–4 minutes).
4. Add eggs one at a time, mixing well after each. Stir in vanilla.
5. Mix in sour cream.
6. Gradually add dry ingredients, mixing until just combined.

🔸 Assemble the Cake:

For a Bundt Pan:

1. Spoon half the batter into the prepared pan.
2. Sprinkle half the streusel evenly over the batter.
3. Add remaining batter, then top with the rest of the streusel.

For a 9×13-inch Pan:

1. Spread all batter in the pan.
2. Sprinkle streusel over the top.

🔸 Bake:

• Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
• Let cool in the pan 10–15 minutes before turning out (if using a bundt pan) or slicing (if in a square/rectangle).