Sour Cream Coffee Cake
Serves 12
Prep Time: 20 minutes
Bake Time: 30–35 minutes
Total Time: About 1 hour
Ingredients
For the Cake
½ cup (113 g) unsalted butter, softened
1¼ cups (260 g) sugar
2 large eggs
1½ cups (188 g) all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1¼ cups (300 g) sour cream
1 teaspoon vanilla extract
For the Cinnamon Topping
½ cup (104 g) sugar
2 teaspoons all-purpose flour
1 tablespoon ground cinnamon
⅓ cup chopped pecans or walnuts
Directions
1. Prepare the pan
Preheat the oven to 350°F (175°C).
Generously butter a 9 × 13-inch baking pan.
2. Make the batter
Cream together the butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
3. Combine the dry ingredients
In a separate bowl, whisk together:
Flour
Baking powder
Baking soda
Salt
With the mixer on low speed, alternately add the dry ingredients and the sour cream mixed with the vanilla.
Mix just until combined. Do not overmix.
Spread the batter evenly into the prepared pan.
4. Make the topping
In a small bowl combine:
Sugar
Flour
Cinnamon
Pecans (or walnuts)
Sprinkle evenly over the batter.
5. Bake
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool slightly before cutting into squares.