Sour Cream Coffee Cake

Sour Cream Coffee Cake
From sallysbakingaddiction.com

Ingredients

Cinnamon Crumb

  • ⅔ c (135g) brown sugar
  • ¾ c (95g) all-purpose flour
  • 2½ t ground cinnamon
  • 6 T (85g) unsalted butter, cold and cubed

Cake

  • 1⅓ c (166g) all-purpose flour
  • 1 t baking powder
  • ¼ t baking soda
  • ¼ t salt
  • 8 T (113g) unsalted butter, room temp
  • ¾ c (150g) granulated sugar
  • 2 large eggs, room temp
  • 2 t vanilla extract
  • ½ c (120g) sour cream, room temp
  • 2 T (30ml) milk, any kind

Vanilla Icing

  • 1 c (120g) confectioner's sugar, sifted
  • ½ t vanilla extract
  • 2 T (30ml) heavy cream or milk

Tips

Butter for the crumb should be COLD.
Butter in the cake + eggs, sour cream should be room temperature.

Instructions

  1. Step 1

    Preheat oven to 350F. Spray 8" square pan with baking spray.

  2. Step 2

    Make cinnamon crumb: Combine brown sugar, flour, cinnamon together in medium bowl. CUT IN the chilled butter cubes with two forks, pastry cutter, food processor, or cold hands, until the mixture is in pea sized crumbs. Refridgerate until needed.

  3. Step 3

    Whisk flour, baking powder, baking soda, and salt together in a dry bowl.

  4. Step 4

    In stand mixer with paddle attachment, beat cake butter and sugar together on high speed until smooth and creamy, ~2min. Scrape down sides as needed.

  5. Step 5

    Add eggs and vanilla, beat on medium-high until combined. Beat in sour cream. Scrape down sides as needed. Mixture will be lumpy.

  6. Step 6

    Add flour to wet ingredients, and beat on low speed until just combined.

  7. Step 7

    Mixture will be VERY THICK. Beat in milk. Do NOT overmix. Will have ~2.5 cups of batter.

  8. Step 8

    Spread half into prepared pan. Sprinkle ~1 cup of crumb mixture on top (about half of the crumb mix). Then spread remaining cake batter (will be difficult, but just do good enough). Top with crumb.

  9. Step 9

    Bake for 32-38 minutes, or until cake is baked through. Set pan on a wire rack to cool (don't have to take cake out just yet). Let cool 15 minutes.

  10. Step 10

    Make icing by whisking all ingredients together. Store leftovers at room temp for 3 days or in fridge for 1 week. Serve warm or at room temp.