Sour Cream Coffee Cake

By Sally's Baking Recipes · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C). Line an 8-inch square pan with lightly greased parchment, or grease the pan directly.
2. In a medium bowl, combine the brown sugar, the first portion of flour (¾ cup / 95g) and the cinnamon. Cut in the cold cubed butter until the mixture forms pea-sized crumbs; some larger crumbs are fine. Refrigerate until step 5.
3. In a large bowl, whisk together the second portion of flour (1⅓ cups / 166g), baking powder, baking soda and salt. Set aside.
4. Beat the softened butter and granulated sugar on high speed for about 3 minutes until smooth and creamy. Scrape down the bowl, then beat in the eggs and vanilla on medium-high until combined. Beat in the sour cream and scrape down again.
5. Add the flour mixture to the wet ingredients and beat on low speed until just combined. Beat in the 2 tablespoons milk. Do not overmix; the batter will be thick.
6. Spread about half the batter into the prepared pan. Sprinkle 1 cup of the crumb mixture evenly over it. Spread the rest of the batter on top, then sprinkle the remaining crumbs over the top.
7. Bake for 35–40 minutes, until a toothpick inserted into the centre comes out clean.
8. Cool in the pan on a wire rack for 15 minutes.
9. Whisk the icing ingredients together (confectioners' sugar, vanilla, and heavy cream or milk) and drizzle over the warm cake.
10. Lift the cake out using the parchment overhang and cut into squares, or cut in the pan if not using parchment. Serve warm or at room temperature.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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EggMilkCreamBrown sugarHeavy creamSour cream