Sour Cream Streusel Coffee Cake
a sweet treat recipe
Sheri’s passion for sharing the tips and techniques she’s acquired after more than 40 years in the kitchen comes to life in her delicious recipes—both savory and sweet—that she likes to describe as “aspirational but always attainable”. A lifelong New Yorker, Sheri loves to spend her free time exploring her beloved city (and likely eating a cheeseburger) with her husband and 3 kids.
A moist, flavorful, one-bowl coffee cake that's bursting with flavor! Comes together quickly and easily and as perfect for a casual brunch as it is for a special after-dinner dessert!
TIME (ACTIVE) | 30 M
TIME (INACTIVE) | 1 H
TOTAL | 1 H 30 M
6-8 SERVINGS
| 1 slice
SPECIAL EQUIPMENT:
9 INCH ROUND CAKE PAN
STAND OR HAND MIXER
PARCHMENT PAPER
SHEET PAN
Make the streusel:
- Line a baking sheet with parchment paper.
- In a large microwave safe bowl melt the butter. Add the remaining ingredients and mix gently but thoroughly till combined. Spread onto your prepared baking sheet, breaking up any large clumps, and set aside. Wipe out your bowl.
Make the cake:
- Pre-heat the oven to 350 degrees. Grease and flour a 9” x 2” baking pan and line the bottom with parchment paper.
- Beat the butter and sugar till light and fluffy. Add the eggs, vanilla and sour cream and beat till combined. Add the remaining ingredients and beat once more.
- Pour half the batter into your prepared pan and use a small angled spatula to spread evenly. Crumble half the streusel over. Use a spoon to dollop the remaining batter over the streusel, then use your angled spatula to spread evenly. Top with the remaining streusel.
- Bake for 50 – 60 minutes, or till a cake tester tests clean. Cool the cake in the pan on a wire rack for 10 minutes, then remove from the pan to cool completely on the rack.
Store at room temperature, wrapped well, for 5 days. For longer storage wrap well and freeze for up to 3 months.
You can use an 8” x 8” square pan in place of the 9” round pan.
This cake doubles beautifully.
Ginger + Warming Spices
spice blend collab
I did not grow up baking, nor was I exposed to baking spices beyond cinnamon. As I started my baking journey as an adult, I steered clear of unfamiliar spices – sticking to that cinnamon, with the occasional foray into nutmeg and cloves. Along the way I discovered what would quickly become my most loved and used spices – cardamom and ginger – along with the beautiful lift that a bit of salt gives to a sweeter recipe. This blend reflects how I bake today, and I hope you enjoy it as much as I do!
