Quick & Easy Sour Cream Coffee Cake
80% authentic · American
A simplified coffee cake that uses sour cream for extra moisture and a delightful tang, with a quick cinnamon-sugar swirl instead of a traditional streusel.
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Ingredients
- All-purpose flour2 cups
- Granulated sugar1 cup
- Baking soda1 teaspoon
- Salt1/4 teaspoon
- Ground cinnamon1 1/2 teaspoons
- Unsalted butter, softened1/2 cup
- Eggs2 large
- Sour cream1 cup
- Vanilla extract1 teaspoon
Steps
- 1
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- 2
In a large bowl, whisk together flour, 3/4 cup granulated sugar, baking soda, and salt.
- 3
In a separate bowl, cream together softened butter and the remaining 1/4 cup granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in sour cream and vanilla extract.
- 4
Add the wet ingredients to the dry ingredients and mix until just combined.
- 5
In a small bowl, combine 1 teaspoon cinnamon with 1 tablespoon sugar.
- 6
Pour about two-thirds of the batter into the prepared pan. Sprinkle the cinnamon-sugar mixture over the batter. Dollop the remaining batter over the cinnamon-sugar and gently swirl with a knife or skewer.
- 7
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- 8
Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
