This is a preferred dessert in our house especially for my husband’s birthday. This ultra-rich coffee cake is pure decadence, from its nutty topping and dramatic swirls of cinnamon sugar to its supremely moist, dense crumb. Perfect complement to my morning coffee.
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SOUR CREAM COFFEE CAKE
Course: DessertDifficulty: Easy10
servings20
minutes1
hour10
minutesIngredients
- Streusel
3/4 cup (3 3/4 ounces) all-purpose flour
3/4 cup (5 1/4 ounces) granulated sugar
1/2 cup packed (3 1/2 ounces) dark brown sugar
2 tablespoons ground cinnamon
1 cup pecans, chopped
2 tablespoons unsalted butter, cut into 2 pieces and chilled
- Cake
1 1/2 cups sour cream
4 large eggs
1 tablespoon vanilla extract
2 1/4 cups (11 1/4 ounces) all-purpose flour
1 1/4 cups (8 3/4 ounces) granulated sugar
1 tablespoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
12 tablespoons unsalted butter, cut into 1/2 inch cubes and softened but still cool
Directions
- Streusel
- Process flour, granulated sugar, 1/4 cup brown sugar, and cinnamon in food 7/8processor until combined, about 15 seconds. Transfer 1 1/4 cups flour-sugar mixture to small bowl and stir in remaining 1/4 cup brown sugar; set aside filling. Add pecans and butter to food processor and pulse until mixture resembles coarse meal, about 10 pulses. Set aside streusel.
- Cake
- Adjust oven rack to lowest position and heat oven to 350 degrees. Grease and flour 10 inch tube pan. Whisk 1 cup sour cream, eggs, and vanilla together in medium bowl.
- Using stand mixer fitted with paddle, mix flour, sugar, baking powder, baking soda, and salt on low speed until combined, about 30 seconds. Add butter and remaining 1/2 cup sour cream and mix until dry ingredients are moistened and mixture resembles wet sand with few large butter pieces remaining, about 1 1/2 minutes. Increase speed to medium and beat until batter comes together, about 10 seconds, scraping down sides of bowl with rubber spatula. Reduce speed to medium-low and gradually add egg mixture in 3 additions, beating for 20 seconds and scraping down sides after each addition. Increase speed to medium-high and beat until batter is light and fluffy, about 1 minute.
- Using rubber spatula, spread 2 cups batter in bottom of prepared pan and smooth surface. Sprinkle evenly with 3/4 cup streusel filling (without butter or nuts). Repeat with another 2 cups batter and remaining 3/4 cup streusel filling (without butter or nuts). Spread remaining batter over filling, then sprinkle with streusel topping (with butter and nuts).
- Bake until cake feels firm to touch and skewer inserted in 7/8center comes out clean (bits of sugar from streusel may cling to skewer), 50 minutes to 1 hour, rotating cake halfway through baking. Let cake cool in pan on wire rack for 30 minutes. Gently invert cake onto rimmed baking sheet (cake will be streusel side down); remove tube pan, place wire rack on top of cake, and invert cake streusel side up. Let cool completely, about 2 hours, before serving.
Notes
- To make ahead: To make ahead: Cake can be wrapped in aluminum foil and stored at room temperature for up to five days.
