Sour Cream Coffee Cake (Printer-Friendly)

Tender sour cream cake layered with cinnamon and a crunchy nut streusel; delicious for breakfast or treats.

# List of Ingredients:

→ For the Cake

01 - 1 cup (226 grams) unsalted butter, softened
02 - 1 cup (200 grams) granulated sugar
03 - 2 large eggs, at room temperature
04 - 1 cup (240 grams) sour cream, not fat-free
05 - 2 teaspoons pure vanilla extract
06 - 2 cups (250 grams) all-purpose flour, fluffed and leveled
07 - 1 teaspoon baking powder
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon iodized salt

→ Cinnamon Filling

10 - 1/3 cup (67 grams) light brown sugar, packed
11 - 2 tablespoons all-purpose flour
12 - 1 tablespoon ground cinnamon

→ Streusel Topping

13 - 1/3 cup (67 grams) light brown sugar, packed
14 - 1/3 cup (42 grams) all-purpose flour
15 - 1 teaspoon ground cinnamon
16 - 1/4 teaspoon iodized salt
17 - 1/3 cup (35 grams) chopped pecans or walnuts
18 - 3 tablespoons (42 grams) unsalted butter, cold and cubed

# Preparation Steps:

01 - Preheat oven to 350°F (177°C). Butter an 8x8-inch baking pan thoroughly, including corners, to prevent sticking.
02 - In a small bowl, whisk together light brown sugar, flour, and cinnamon for the filling. Break up any clumps with your fingers and set aside.
03 - In a medium bowl, combine light brown sugar, flour, cinnamon, salt, and nuts. Add cold, cubed butter and rub the mixture between your fingertips until sandy crumbles form, then set aside.
04 - In a large bowl or stand mixer, beat softened butter and granulated sugar together on medium-high speed for 3 to 5 minutes, scraping down sides, until the mixture is light and fluffy.
05 - Beat in the eggs one at a time until fully incorporated. Add sour cream and vanilla extract, mixing until the batter is smooth and creamy.
06 - In a separate bowl, whisk together flour, baking powder, baking soda, and salt until evenly combined.
07 - Gently fold the dry ingredients into the wet mixture with a spatula, stopping as soon as you no longer see dry flour to keep the texture tender.
08 - Spread half the cake batter into the prepared pan and smooth the surface. Evenly sprinkle all of the cinnamon filling over the batter.
09 - Dollop the remaining batter over the filling, smoothing carefully to cover the filling completely.
10 - Scatter the prepared streusel over the entire surface, pressing lightly so it adheres.
11 - Bake for 35 to 45 minutes, or until a toothpick inserted into the center emerges clean or with a few moist crumbs. If the top browns early, tent loosely with foil after 25 minutes and continue baking.
12 - Let the cake rest in the pan for at least 10 minutes so it can firm up, then slice and serve warm or at room temperature.

# Additional Suggestions:

01 - For maximum tenderness, measure flour by spooning into the cup and leveling with a knife.
02 - Cold butter creates the crispiest streusel; do not allow it to soften before mixing.
03 - Cake can be kept tightly covered at room temperature for up to three days, or frozen for up to three months.

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