Sour Cream Coffee Cake
Serves: 3
Meagan Lindgren
1 January 1970
Based on User reviews:
54
Spice
60
Sweetness
45
Sourness
38
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2.25 cups
All-Purpose Flour1.5 tsps
Baking Powder1 tsp
Baking Soda3 tsp
Kosher Salt1 cup
Granulated SugarDirections:
1
To make the streusel, combine the brown sugar, walnuts, chocolate, cinnamon, and ground espresso in a small bowl, and stir until well blended
2
To make the cake, position an oven rack in the middle of the oven, and preheat the oven to 325 degrees F (325 degrees F if using a convection oven)
3
Line the bottom and sides of a 10-cup loaf pan with foil and grease it lightly (preferably with Pam)
4
Sift the flour, baking powder, baking soda, and salt together
5
Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed for about 3 minutes, until soft and smooth
6
Add the granulated sugar and beat on medium-high speed for 5 minutes, until light and fluffy
7
Scrape down the sides of the bowl
8
Add the eggs, one at a time, and beat until well blended
9
Add the vanilla and mix until combined
10
Add half of the flour mixture and beat on low speed until just combined
11
Add the sour cream and mix until blended, about 1 minute
12
Add the remaining flour mixture and mix until just combined
13
Do not over mix
14
Scrape half of the batter into the prepared pan and spread it evenly
15
Evenly distribute half of the streusel mixture over the batter
16
Then spoon the remaining batter evenly over the streusel, and spread it evenly
17
Scatter the remaining streusel evenly over the top
18
Bake for 68 to 70 minutes (50 to 60 minutes if using a convection oven), until the topping is browned and a toothpick inserted in the center of the cake comes out clean
19
Transfer the pan to a wire rack and let cool for 20 minutes
20
Lift the cake and the foil liner from the pan, peel away the foil, and return the cake to the rack to cool completely
21
Using a serrated knife, cut the coffee cake into 1-inch-thick slices