Cinnamon Sour Cream Coffee Cake
people
This Sour Cream Coffee Cake from Mary Younkin’s cookbook, The Weekday Lunches & Breakfasts Cookbook has a moist, tender cake and two layers of cinnamon streusel. It's an irresistible morning treat.
Ingredients
Cinnamon Streusel
- 1 ⅓ cups all-purpose flour
- ¾ cup light brown sugar packed
- 1 tablespoon cinnamon
- ½ teaspoon nutmeg
- ¾ cup butter melted
Cake
- ½ cup butter room temperature
- 1 cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ cup sour cream
Instructions
Cinnamon Streusel
- Combine the flour, brown sugar, cinnamon, nutmeg, and butter in a medium bowl. Mix together with a fork until clumps are formed.
Cake
- Preheat oven to 350° F. and grease a 9 X 9-inch pan with butter.
- In a medium mixing bowl, whisk together the flour, baking powder, and cinnamon.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy, approximately 3 to 4 minutes.
- Add the eggs and vanilla and mix well, scraping down the sides of the bowl as needed.
- Add the flour mixture.
- Add the sour cream and mix until well combined.
- Pour half of the cake batter into the prepared pan and with an offset spatula, spread to cover the bottom.
- Sprinkle half of the cinnamon streusel evenly over the cake batter.
- Cover with remaining batter and then sprinkle again with the remaining streusel.
- Bake for 35-40 minutes, until lightly browned and a toothpick inserted into the middle comes out with moist crumbs. Cool completely before slicing.
Nutrition
Serving: 1serving | Calories: 409kcal | Carbohydrates: 50g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 172mg | Potassium: 95mg | Fiber: 1g | Sugar: 30g | Vitamin A: 698IU | Vitamin C: 0.1mg | Calcium: 51mg | Iron: 1mg