For the Streusel Topping:
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter, softened
- 1/2 teaspoon ground cinnamon
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch square baking pan.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, and stir in the sour cream and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, prepare the cinnamon-sugar filling by mixing the brown sugar and ground cinnamon. If you’re using nuts, stir them into the filling mixture.
- Spread half of the cake batter into the prepared pan. Sprinkle half of the cinnamon-sugar filling over the batter.
- Carefully spread the remaining batter over the cinnamon-sugar layer. It’s okay if it’s a bit tricky; the goal is to create a swirl.
- For the streusel topping, combine the flour, granulated sugar, softened butter, and ground cinnamon in a small bowl. Use your fingers or a fork to make a crumbly mixture.
- Sprinkle the streusel topping evenly over the cake batter.
- Bake the cake in the preheated oven for about 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the coffee cake to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.
- Once cooled, slice and serve. Enjoy your Sour Cream Coffee Cake!
This coffee cake is perfect for breakfast or brunch, especially when paired with a hot cup of coffee.