Sour Cream Coffee Cake (with Crumb Topping)

Name: Sour Cream Coffee Cake (with Crumb Topping)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2/3 cup (135g) packed dark or light brown sugar; 3/4 cup (95g) all-purpose flour (spooned & leveled); 2 and 1/2 teaspoons ground cinnamon; 6 Tablespoons (85g) unsalted butter, cold and cubed; 1 and 1/3 cups (166g) all-purpose flour (spooned & leveled); 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature; 3/4 cup (150g) granulated sugar; 2 large eggs, at room temperature; 2 teaspoons pure vanilla extract; 1/2 cup (120g) full-fat sour cream, at room temperature*; 2 Tablespoons (30ml) milk (any kind, dairy or nondairy, is fine); 1 cup (120g) confectioners’ sugar, sifted; 1/2 teaspoon pure vanilla extract; 2 Tablespoons (30ml) heavy cream or milk

Instructions

Prep:20minCook:30min

Every baker should have a classic, old-fashioned and buttery coffee cake recipe in their back pocket and this one is my gold standard, baseline recipe. You're welcome to borrow it! An 8-inch square pan is required, but see the recipe Notes for other sizes.

Updated at: Sat, 23 Nov 2024 22:03:28 GMT