I think coffee cake might be one of my favorite things ever. It’s cake that you’re supposed to eat for breakfast! What’s not to love?
I have a favorite coffee cake and this one is very similar to that recipe but the sour cream gave it a slightly different taste and a fluffy texture. And the layer of cinnamon sugar running through the center? Totally did me in. I also loved how the cinnamon sugar on top got crunchy in the oven!
You better believe I’m having a piece (or two) for breakfast this morning!
One year ago: Chocolate Chip Waffles
Two years ago: Guacamole
Yield: 20 servings
Sour Cream Coffee Cake
from Pass the Sushi
Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 hour 30 minutes
Ingredients
For the Crumb Topping:
- ¾ cup flour
- ¾ cup firmly packed dark brown sugar
- ½ teas salt
- ¾ cup pecans, toasted
- 6 tbs unsalted butter, cold, cut into 1″ cubes
For the Chocolate Cinnamon Swirl:
- ½ cup sugar
- 1 teas dark unsweetened cocoa powder
- 1 teas cinnamon
For the Sour Cream Cake:
- 3 ½ cups flour
- 1 teas baking powder
- 1 ½ teas baking soda
- ½ teas salt
- 1 cup 2 sticks unsalted butter, soft but cool, cut into 1″ pieces
- 2 ¼ cups sugar
- 4 large eggs
- 16 oz sour cream
- 1 ½ teas pure vanilla extract
Instructions
- To make the Crumb Topping: Pulse the flour, sugar, and salt in a food processor about 5 seconds to mix. Add the pecans and pulse until the pecans are finely chopped and thoroughly incorporated into the flour mixture, about 15 1 second pulses.
- Add butter and pulse until combined.You’re going for a mixture that looks like chunky sand. Cover with plastic wrap and refrigerate until ready to use.
- To make the Cinnamon Swirl: In a small bowl, stir together the sugar, cocoa powder, and cinnamon and set aside until ready to use.
- To make the Sour Cream Cake: Preheat the oven to 350F. Line a 9×13″ baking pan with parchment paper or spray with baking spray.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a mixture fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each and scraping the sides as needed. Add the sour cream and vanilla and beat until everything is incorporated. Add the flour mixture and continue beating until just combined. Do not overmix!
- Pour half of the batter into the prepared baking pan. Cover with the cinnamon swirl mixture.
- Pour the remaining batter over the swirl mixture. and spread evenly. Top with the crumb topping. Use all of it even if it looks like too much - some of it will sink down into the cake.
- Bake for 1 hour, rotating half way through cooking time, until golden brown or a toothpick inserted in the center comes out clean. Let cool on a wire rack for 30 minutes before serving.
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Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 432Total Fat: 21gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 85mgSodium: 189mgCarbohydrates: 57gFiber: 1gSugar: 35gProtein: 5g
Katrina @ In Katrina's Kitchen says
Cake for breakfast. Yup.
Gerry @ Foodness Gracious says
Love me some coffee cake, sour cream keeps it,so moist :)
Take care…
Pam @ The Meltaways says
I love coffee cake! This looks like a perfect weekend breakfast surprise.
Chung-Ah | Damn Delicious says
Coffee cake is my absolute favorite thing in the world. And I’m loving the addition of sour cream here. I’m sure it gave it an incredibly light and fluffy texture. Well done!
nicole @ I am a honey bee says
I had a peach coffee cake for breakfast. I feel horrible about it but it was so good I’ll let it slide…
amy @ fearless homemaker says
oh wow, this looks amazing. i love love love coffee cake + this looks just like the traditional one we ate in new england growing up. so good!
Tracey says
Haha, yeah any recipe that gives you an excuse to eat cake for breakfast is a good one in my book! This looks great.
Cassie says
This really is the best one ever. I make this when I have overnight company and everyone always loves it. Gorgeous photos, Amanda!
Katrina @ Warm Vanilla Sugar says
This sounds absolutely stunning! Love it!