Sour Cream Coffee Cake
Topping:
1 cup (packed) dark brown sugar
1/2 cup sugar
1 1/2 Tbs ground cinnamon
1/2 tsp salt
1 cup (2 sticks) unsalted butter, melted, warm
2 1/2 cups all-purpose flour
Cake:
2 1/2 cups all-purpose flour
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs
1 1/3 cups sour cream
1 1/2 tsp pure vanilla extract
Topping: In a large bowl, combine brown sugar, sugar, and salt and whisk to blend. Stir in melted butter and toss with a fork until mixture becomes moist and clumpy. Set aside.
Cake: Preheat oven to 350°F. Spray a 9' x 13" baking dish with nonstick spray and set aside.
In the bowl of an electric mixer, beat butter until smooth, then add sugar and cream the mixture until it becomes light and fluffy in texture. Mix in eggs, one at a time, beating well after each addition. Add sour cream and vanilla, and beat until just combined.
On low speed, add flour in three installments, beating until just incorporated after each addition.
Pour batter into prepared baking dish and spread evenly with a spatula. Squeeze small handfuls of the topping mixture together to form clumps, then gently break and sprinkle the clumps over the entire surface of of the cake, covering it completely. The topping will seem rather thick.
Bake for 55 minutes to 1 hour, or until a toothpick inserted in the center comes out clean and the topping is a deep golden brown and slightly crisp. Cool cake in the pan for at least 30 minutes.
Notes: Can be made 1 day ahead. Let the cooked cake cool completely and cover tightly with foil. Let stand at room temperature. You can reheat the cake before serving if you wish.
I baked the cake in a convection oven with the temperature set at 325°F and checked it at 50 minutes. By 55 minutes it was perfectly done.
1 cup (packed) dark brown sugar
1/2 cup sugar
1 1/2 Tbs ground cinnamon
1/2 tsp salt
1 cup (2 sticks) unsalted butter, melted, warm
2 1/2 cups all-purpose flour
Cake:
2 1/2 cups all-purpose flour
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs
1 1/3 cups sour cream
1 1/2 tsp pure vanilla extract
Topping: In a large bowl, combine brown sugar, sugar, and salt and whisk to blend. Stir in melted butter and toss with a fork until mixture becomes moist and clumpy. Set aside.
Cake: Preheat oven to 350°F. Spray a 9' x 13" baking dish with nonstick spray and set aside.
In the bowl of an electric mixer, beat butter until smooth, then add sugar and cream the mixture until it becomes light and fluffy in texture. Mix in eggs, one at a time, beating well after each addition. Add sour cream and vanilla, and beat until just combined.
On low speed, add flour in three installments, beating until just incorporated after each addition.
Pour batter into prepared baking dish and spread evenly with a spatula. Squeeze small handfuls of the topping mixture together to form clumps, then gently break and sprinkle the clumps over the entire surface of of the cake, covering it completely. The topping will seem rather thick.
Bake for 55 minutes to 1 hour, or until a toothpick inserted in the center comes out clean and the topping is a deep golden brown and slightly crisp. Cool cake in the pan for at least 30 minutes.
Notes: Can be made 1 day ahead. Let the cooked cake cool completely and cover tightly with foil. Let stand at room temperature. You can reheat the cake before serving if you wish.
I baked the cake in a convection oven with the temperature set at 325°F and checked it at 50 minutes. By 55 minutes it was perfectly done.
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