Sour Cream Coffee Cake with Brown Sugar Streusel

Sour Cream Coffee Cake with Brown Sugar Streusel is a classic coffee cake that is moist and delicious. The perfect addition to your brunch menu!

Course Breakfast

Cuisine American

Prep Time 30

Cook Time 1

Cool Time 2 30

Total Time 4

Servings slices

Calories 406kcal

Author Meghan

In a food processor, process the flour, granulated sugar, ¼ cup of the brown sugar, and the cinnamon until combined, about 15 seconds.
¾ cup unbleached all purpose flour, ¾ cup granulated sugar, 2 tablespoons ground cinnamon
Transfer 1¼ cups of the flour-sugar mixture to a small bowl. Stir in the remaining ¼ cup brown sugar. Set the bowl aside to use for the filling in the cake.
Add the pecans, if using, and butter to the flour-sugar mixture in the food processor. Pulse until the nuts and butter resemble small pebbly pieces, about 10 pulses. Set this mixture aside to use for the topping of the cake.
1 cup chopped pecans, 2 tablespoons butter

Adjust an oven rack to the lowest position and preheat the oven to 350°F. Grease a 10-cup tube or Bundt pan with 2 tablespoons of softened butter or spray with baking spray containing flour, such as Pam for Baking.
2 tablespoons butter
Whisk the eggs, 1 cup of the sour cream, and the vanilla together in a medium bowl until combined.
4 large eggs, 1 tablespoon vanilla extract
Mix the flour, granulated sugar, baking powder, baking soda, and salt in the bowl of a standing mixer on low speed until combined, about 30 seconds.
2¼ cups unbleached all purpose flour, 1¼ cups granulated sugar, 1 tablespoon baking powder, ¾ teaspoon baking soda, ¾ teaspoon table salt
Add the remaining 12 tablespoons butter and remaining ½ cup sour cream. Mix on low speed until the dry ingredients are moistened and the mixture resembles wet sand, with a few large butter pieces remaining, about 1½ minutes.
12 tablespoons butter
Increase the speed to medium and beat until the batter comes together, about 10 seconds, scraping down the sides of the bowl with a rubber spatula as necessary.
Lower the speed to medium-low and gradually add the egg mixture in three additions, beating for 20 seconds after each addition and scraping down the sides of the bowl as necessary. Increase the speed to medium-high and beat until the batter is light and fluffy, about 1 minute.

Using a rubber spatula, spread 2 cups of the batter in the bottom of the prepared pan, smoothing the surface.
Sprinkle evenly with half of the filling without butter or nuts. Repeat with another 2 cups batter and the remaining half of filling mixture. Spread the remaining batter on top.
Sprinkle the top of the cake with the streusel topping containing the butter and nuts, if using.
Bake the cake until it feels firm to the touch and a long toothpick or skewer inserted into the center comes out clean, with only bits of sugar from the streusel on the tester., about 50 to 60 minutes.
Cool the cake in the pan on a wire rack for 30 minutes. Invert the cake onto a rimmed baking sheet. The cake will be streusel side down. Remove the pan, place a wire rack on top of the cake, and reinvert the cake streusel side up.
Cool the cake to room temperature, about 2 hours.
Cut into wedges using a sharp serrated knife and serve.

The cake can be wrapped in foil and stored at room temperature for up to 5 days.

Source: Adapted from America's Test Kitchen Complete TV Show Cookbook

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