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, mix the brown sugar, ¾ cup flour and cinnamon. Cut in the cold butter until it forms pea-sized crumbs, with some larger bits allowed. Refrigerate until needed.
3. In a large bowl, whisk together 1⅓ cups flour, baking powder, baking soda and salt.
4. Beat the softened butter and granulated sugar on high speed until smooth and creamy, about 3 minutes. Scrape the bowl as needed. Add the eggs and 2 tsp vanilla and beat on medium-high until combined. Beat in the sour cream, scraping and beating again as needed. The mixture will be lumpy.
5. Add the flour mixture and beat on low speed until just combined. Beat in the 2 tbsp milk. Do not overmix; the batter will be thick.
6. Spread about half the batter in the pan. Sprinkle 1 cup of the crumb mixture over it. Spread the rest of the batter on top, then sprinkle the remaining crumbs over the top.
7. Bake for 35 to 40 minutes, until a toothpick inserted in the centre comes out clean. Cool in the pan on a wire rack for 15 minutes.
8. Whisk the icing ingredients together and drizzle over the warm cake.
9. Lift the cake out using the parchment overhang and cut into squares, or cut directly 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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