Mmmmmm….. coffee cake, I guess you could say it is one of those things that is super addicting for me. Finding the right recipe can be a challenge between being the perfect texture yet not too sweet.
I don’t know about you but I have tried a gazillion recipes for coffee cakes and this one hands down, is the bomb!
Thank You Gourmet!
Can’t take any credit here, this came via my subscription of Gourmet Magazine back in 2002. I tore out the page and still have it to this day. Of course, it has its share of notes and water stains which makes it quite rustic.
I was so impressed with the recipe that its now my go-to coffee cake recipe.
Every recipe has its story, this one comes from the Ahwahnee Hotel where someone just like me fell in love with this masterpiece and requested the recipe. Thank you, whoever you are!
What can I say about this amazing recipe, amazing just doesn’t seem to cut it. The cake is super light and fluffy because it is made using cake flour. So in a sense, it literally is a cake.
True to its title having delicous sour cream in the recipe, makes it super moist and delicious.
The crumb topping just seals it, not too sweet, just right. Additionally, I like to bake mini versions of this which is great for individual servings.
Funny, I always tell myself I will just eat half of one, never happens. Can’t deny myself, it’s so yummy that I end up eating the whole thing. I think you will too!
Your Own Twist
I like to bake this in a brownie pan with individual separators. It makes perfect servings!
Also, instead of the vanilla, add lemon or orange extract for a twist on the vanilla flavor. You could also incorporate fresh orange or lemon zest as well.Print
Sour Cream Coffee Cake
A light and fluffy cake topped with crumb topping that will soon become your favorite go to breakfast cake!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 18 mini loaves 1x
- Category: Breads
- Cuisine: American
- 1 stick butter (softened)
- 1 cup sugar
- 2 eggs
- 2 tsp vanilla
- 1 cup sour cream
- 2 cups cake flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 1 stick butter (softened)
- 1/3 cup brown sugar
- 3 TBS sugar
- 1 cup flour
- Prepare the topping by placing the butter in a mixing bowl, cream that with the sugars till fluffy.
- Add the flour and mix on low till combined and crumbly. Set aside.
- Preheat oven to 350.
- Grease a copper brownie pan and the separators really well.
- In a bowl, combine the flour, baking powder, baking soda, and salt and mix to combine and set aside.
- In a mixing bowl, combine the butter with the sugar and cream till fluffy.
- Add the eggs and mix till combined. Add the vanilla.
- Add half of the flour mixture and mix.
- Add all of the sour cream and mix till incorporated on medium low.
- Add the remaining flour and mix till batter is smooth and creamy.
- Place the batter into the copper baking pan.
- Press the separator into the batter.
- Apply the crumb mixture to each individual rectangle generously, covering all batter.
- Bake 15-20 minutes till cake is done. The crumb topping will not brown to much.
- 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.
- Allow to cool completely. Remove the section from the main pan and serve.
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.