Breakfast is ready! I absolutely love waking up in the morning when I know that breakfast is waiting for me. It just makes things so much easier. It also helps when the breakfast that is waiting for me is a delicious Sour Cream Coffee Cake. A moist, brown sugary cake that feels a little more like a dessert than a breakfast (just one more reason to get out of bed in the morning).
Sour Cream Coffee Cake Printer-Friendly Recipe
From: Laughing Spatula
Ingredients
Cake
½ cup butter, room temperature
¾ cup sugar
2 eggs
1 teaspoon vanilla extract
½ cup sour cream
1¼ cup flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
Streusel Topping
¼ cup brown sugar
½ cup flour
1½ teaspoons cinnamon
¼ teaspoon salt
3 tablespoons butter – chilled
½ cup chopped pecans
Maple Icing
½ cup powdered sugar
2 tablespoons maple syrup
2 tablespoon milk
Directions
Preheat oven to 350 and spray a loaf pan with cooking spray, set aside.
Cake
Cream together the butter and sugar with a mixer until light and fluffy. Mix in the eggs, one at a time. Now mix in the vanilla and sour cream until combined.
In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients, mix until combined.
Streusel topping
Add all of the struesel ingredients to a medium-sized bowl. Combine with a pastry cutter (hands or a fork will work, too) until the butter is broken down into pea-sized pieces and the mixture is crumbly.
assemble the cake/bake
To the loaf pan, pour in half of the cake batter. Now top with half of the struesel mixture. Repeat. Bake for 40 minutes or until the top crumble is starting to turn golden and the center of the cake passes the toothpick test. Allow the cake to cool.
Icing
Mix all of the icing ingredients together in a small bowl and then drizzle over the top of the completely cooled cake. Enjoy!
Cream together the butter and sugar until fluffy.
Add in the eggs, one at a time.
Mix in the vanilla and sour cream.
In a separate bowl, mix together the flour, baking powder, baking soda, and salt.
Mix the dry ingredients into the wet ingredients.
Mix until combined.
Add all of the struesel ingredients to a bowl.
Blend with a pastry cutter until the mixture is crumbly and the butter is broken down into pea sized pieces.
Pour half of the batter into a greased loaf pan.
Top with half of the struesel.
Pour the rest of the batter on top.
And then top that with the remaining struesel.
Bake for about 40 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool and then make the icing. Add all of the icing ingredients to a bowl.
Mix until combined.
Drizzle the icing over the cooled cake and enjoy!
