Yesterday, my cousin’s son turned 3 and she made the most amazing crumb cake (for the parents table). Of course, Trevor woke up this am craving it but we didn’t have all the ingredients on hand. So instead of going out in this freezing cold weather, I decided to make a simpler coffee cake instead. With a crunchy outside and a pillowy inside, you’ll want this for brunch and dessert all in the same day.
Sour-Cream Coffee Cake
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 1/4 cups sugar
- 2 large eggs, at room temperature
- 1 1/2 cups flou
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups sour cream
- 1 teaspoon vanilla
- 1/2 cup sugar
- 2 teaspoons all-purpose flour
- 1 tablespoon cinnamon
- 1/3 cup chopped walnuts
FOR THE CAKE:
FOR THE TOPPING:
- Preheat oven to 350 degrees and generously butter a 9-by-13-inch baking pan (if using an 8×8 pan, add 20-25 minutes to cooking time). Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
- In a separate bowl, sift flour with baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture to the butter mixture alternately with sour cream and vanilla until just combined. Do not overmix. Pour batter into prepared baking pan. Make the topping: Combine sugar, cinnamon, flour and nuts in a small bowl and mix well.
- Sprinkle the topping evenly over the cake and bake 30 to 35 minutes (50-55 minutes for an 8×8 pan), or until a cake tester comes out clean. Cool, cut into pieces and serve. Enjoy!