This sour cream coffee cake recipe is a plain sour cream cake with a cinnamon ribbon. It is not a blueberry cream cheese coffeecake or a cinnamon roll.
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Sour Cream Coffee Cake
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
Description
Sour Cream Coffee Cake. From Alissa.
Ingredients
- 1/2 cup (113g) butter, softened
- 1 cup (200g) sugar
- 2 eggs
- 1 cup (240g) sour cream
- 1 teaspoon vanilla
- 2 cups (240g) flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup (67g) brown sugar mixed with 2 teaspoons cinnamon
- 1/4 cup (57g) cold butter rubbed with 1/4 cup flour and 2 tablespoons sugar for the top
Instructions
- Heat the oven to 350°F (175°C). Butter a 9-inch square pan.
- Cream the butter and sugar. Beat in the eggs, sour cream, and vanilla.
- Stir in flour, baking powder, baking soda, and salt.
- Spread half the batter in the pan. Sprinkle the cinnamon sugar. Spread the rest of the batter and the crumb. Bake 40 to 48 minutes.
Notes
Full-fat sour cream. Low-fat sour cream makes a coarser crumb.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ribbon
Do not swirl hard. A distinct layer is the point.
Sour cream
Room temperature mixes faster and keeps the butter from seizing.
Crumb
A light handful. A heavy crumb sinks into the batter.
Serve
It does not need frosting. Butter on a warm square is enough.
Nutrition (estimated)
About 360 calories per serving. Estimate only, not a lab test.
FAQ
Yogurt instead of sour cream?
Plain whole-milk yogurt works. Thin yogurt does not.
Bundt pan?
Yes. Add about 10 minutes and skip a very thick crumb so it releases.
Fruit?
A cup of blueberries on the cinnamon layer is optional. This version stays plain.
Overnight?
Covered on the counter, it is still good the next morning.