Cinnamon Sour Cream Coffee Cake

With fall weather on the horizon, there’s never been a better time to enjoy a cozy, cinnamon-scented coffee cake for breakfast. With its rich swirl of cinnamon sugar running through the middle and a crunchy streusel topping, each bite offers a delightful mix of textures and tastes – and it’s just as good served as a cozy breakfast indulgence or paired with an afternoon coffee.

Before You Start
Prep Time: 20 minutes
Cook Time: 35-40 minutes
Total Time: 1 hour
Prepare: Greased 8 inch square pan
Oven: Preheat oven to 350

Servings: 9-12
Author: Megan Harvey

Ingredients

Coffee Cake

• 1 1/3 cup all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup of unsalted butter, softened
• ¾ cup sugar
• 2 eggs, room temperature
• 2 tsp vanilla extract
• ½ cup sour cream, room temperature
• 2 tbsp milk

Cinnamon Crumb Mixture

• 2/3 cup brown sugar, packed
• ¾ cup all-purpose flour
• 2 ½ tsp ground cinnamon
• 6 tbsp unsalted butter, cold and cubed

Instructions

1. Preheat oven to 350, and grease 8-inch square pan.
2. Make the cinnamon crumb mixture – combine brown sugar, flour, and cinnamon in a medium bowl. Use your hands to cut the butter until the mixture is in pea-sized crumbs. Refrigerate until step 5.
3. Make the cake – whisk the flour, baking soda, baking powder, and salt together in a large bowl. Set aside.
4. In another bowl, use a handheld or stand mixer to beat the butter and sugar together on high speed until smooth and creamer, about two minutes. Scrape the sides of the bowl with a silicone spatula as needed. Add the eggs and vanilla, and beat on medium-high speed until combined. Beat in the sour cream. Scrape sides as necessary, and beat again to combine. Mixture will be a bit lumpy.
5. Add the flour mixture to the wet ingredients, and beat on low speed until just combined. Finally, beat in the milk. Do not overmix this batter. You will end up with about two and a half cups of thick batter.
6. Carefully spread about half of the batter into the prepared pan. Sprinkle about half of the crumb mixture evenly on the top. Scrape out and carefully spread the remaining batter on the top – every last drop! This can be tricky since you’re spreading thick batter on top of crumbs, but do your best. It doesn’t have to be perfect. Then sprinkle the remaining crumb mixture evenly on top.
7. Bake for around 32-38 minutes or until a toothpick stuck into the center comes out clean. Allow cake to cool in the pan on a wire rack for 15 minutes. Slice directly in the pan, and serve cake warm or at room temperature. Cover leftovers tightly and store at room temperature for up to three days, or in the fridge for a week!

Enjoy!