Sour Cream Coffee Cake Loaf Recipe
This sour cream coffee cake loaf is the perfect moist and buttery coffee cake recipe! It's easy to make and freezes like a dream. This is the perfect coffee cake recipe to have on hand when company calls.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Makes: 10 slices
Ingredients
Streusel
- 1/3 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 2 tablespoons unsalted butter , melted
Brown Sugar-Cinnamon Swirl
- 3 tablespoons brown sugar
- 1 1/2 teaspoons ground cinnamon
Sour Cream Coffee Cake
- 1 stick unsalted butter, at room temperature (4 oz)
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 2/3 cup full-fat sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- 1 3/4 cups all-purpose flour, spooned and leveled (240g)
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 cup whole milk
- 1/4 teaspoon fine sea salt
Instructions
Streusel
- In a small bowl, mix together the streusel ingredients with a fork until large clumps form. Refrigerate until ready to use.
Brown Sugar-Cinnamon Swirl
- Mix the brown sugar and cinnamon together in a very small bowl. Set aside.
Sour Cream Coffee Cake
- Preheat an oven to 325 F. Line a 9x5 loaf pan with parchment paper so that there's some overhang. This makes pulling the cake out of the pan much easier. Lightly spray the pan with nonstick spray.
- Use a hand mixer on medium speed to cream the butter and sugar together in a mixing bowl until very fluffy. Scrape down the sides of the bowl as needed while mixing. The process should take about 4-5 minutes.
- Add the eggs, sour cream, and vanilla and mix for 30 seconds or so until really well mixed and smooth.
- In a small bowl, whisk together the flour, baking soda, baking powder, and salt. Fold the dry ingredients in with a rubber spatula until no streaks of flour remain. Fold the milk in with the flour.
- Spread half of the batter into the prepared loaf pan and top evenly with the brown sugar-cinnamon mixture. Top with the remaining batter and spread in an even layer. Top with the streusel. Bake for 60-70 minutes, or until a cake tester comes out clean. Cool the cake in the pan for 10 minutes before removing. Allow to cool for 20 minutes before slicing and serving.
Storage Instructions
- To store: Wrap the cake in parchment and plastic wrap and keep at room temperature for 3 days. Warming the cake for a few seconds in the microwave totally refreshes it!To freeze: Wrap in plastic wrap before slicing and transfer to a freezer-safe zip-top bag (this helps prevent freezer burn). You can also freeze individual slices, just make sure to wrap each slice really well in plastic wrap so that they don't dry out. Freeze for up to 3 months. Defrost in the fridge and then microwave for 20 seconds before serving.
Nutrition
Serving: 1 sliceCalories: 365kcalCarbohydrates: 52gProtein: 5gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 73mgSodium: 249mgPotassium: 90mgFiber: 1gSugar: 32gVitamin A: 506IUVitamin C: 0.2mgCalcium: 78mgIron: 2mg
