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Sour Cream Coffee Cake

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This moist and tender Sour Cream Coffee Cake is layered with a rich cinnamon pecan streusel and finished with a sweet glaze. It’s perfect for breakfast, brunch, or dessert.

Ingredients

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup chopped pecans
  • 2 teaspoons ground cinnamon
  • 1/4 cup packed light brown sugar
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan or tube pan.
  2. In a large bowl, cream together the butter and granulated sugar until light and fluffy.
  3. Beat in eggs, one at a time, then stir in 1 teaspoon vanilla extract and sour cream.
  4. In a separate bowl, sift together the flour, baking powder, salt, and baking soda. Gradually add to the wet mixture and mix until just combined.
  5. In a small bowl, combine pecans, cinnamon, and brown sugar to make the streusel.
  6. Spread half the batter into the prepared pan. Sprinkle with half the streusel. Repeat with remaining batter and streusel.
  7. Bake in preheated oven for 50–60 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool in pan for 10 minutes, then turn out onto a wire rack and let cool completely.
  9. For the glaze, mix powdered sugar, milk, and 1/2 teaspoon vanilla extract until smooth. Drizzle over cooled cake.

Notes

  • You can substitute walnuts for pecans if preferred.
  • Ensure the cake is completely cool before adding the glaze to prevent it from melting.
  • This cake freezes well without the glaze.

Nutrition

Find it online: https://yumfamilyrecipes.com/sour-cream-coffee-cake-2/