Sour Cream Coffee Cake
A light and fluffy cake topped with crumb topping that will soon become your favorite go to breakfast cake!
Servings Prep Time
18mini loaves 20minutes
Cook Time
15minutes
Servings Prep Time
18mini loaves 20minutes
Cook Time
15minutes
Ingredients
Cake
Crumb Topping
Instructions
Crumb Topping
  1. Prepare the topping by placing the butter in a mixing bowl, cream that with the sugars till fluffy.
  2. Add the flour and mix on low till combined and crumbly. Set aside.
Cake
  1. Preheat oven to 350.
  2. Grease a copper brownie pan and the separators really well.
  3. In a bowl, combine the flour, baking powder, baking soda, and salt and mix to combine and set aside.
  4. In a mixing bowl, combine the butter with the sugar and cream till fluffy.
  5. Add the eggs and mix till combined. Add the vanilla.
  6. Add half of the flour mixture and mix.
  7. Add all of the sour cream and mix till incorporated on medium low.
  8. Add the remaining flour and mix till batter is smooth and creamy.
  9. Place the batter into the copper baking pan.
  10. Press the separator into the batter.
  11. Apply the crumb mixture to each individual rectangle generously, covering all batter.
  12. Bake 15-20 minutes till cake is done. The crumb topping will not brown to much.
  13. Remove from oven and cool 5 minutes or so. Remove the separator piece from the pan. You might need to score each section with a knife to get clean pieces.
  14. Allow to cool completely. Remove the section from the main pan and serve.
Recipe Notes

This recipe is from Gourmet Magazine July 2002.

You can bake this in a regular 13 x 9 pan and cut into slices when cooled.