Sour Cream Coffee Cake
Tender cake with a thick, buttery crumb topping and spiced cocoa filling.
Equipment
- 8" or 9" pan
Ingredients
- 8 tbsp unsalted butter
- 1 cup sugar
- 2 eggs, room temperature
- 2 cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 tsp kosher salt
- 1 cup sour cream
- 1 tsp vanilla extract
Filling:
- 1 tbsp unsweetened cocoa powder
- 1 tbsp cinnamon
- ¼ tsp ground cardamom
- ⅓ cup sugar
Topping:
- 6 tbsp butter, cold (cut into cubes)
- 2 tsp cinnamon
- ½ tsp kosher salt
- ½ cup brown sugar
- 1 cup all-purpose flour
Instructions
- Stir together the filling ingredients in a small bowl and set aside.
- To make the topping, whisk the dry ingredients together in a small bowl. Add the cold, cubed butter. Using your fingers or a fork, press the butter into the dry mixture until crumbly and resembles wet sand. Set aside.
- Preheat oven to 350℉. Spray the pan with nonstick pan spray and line with parchment.
- Beat the butter and sugar together in a large bowl or stand mixer with paddle attachment until light and fluffy. Beat in the eggs and vanilla, scraping down the sides of the bowl to make sure they are well incorporated. Add the sour cream.
- In a separate bowl, whisk together the dry ingredients. With the mixer on low speed, add the dry ingredients and mix until just incorporated. Do not over mix or the cake will become tough.
- Spread half of the cake batter evenly into the pan. Sprinkle the filling mixture over top. Cover with the other half of the cake mixture, spreading carefully over top of the filling with an offset spatula. Add the streusel topping in an even layer.
- Bake at 350℉ for 35-40 minutes, or until the cake is set and a toothpick test comes out clean.
Chef Tips!
The batter is relatively thick. A cookie scoop is a handy tool to add the top layer of cake batter evenly before spreading it with an offset spatula.
Sour Cream Coffee Cake
Tender cake with a thick, buttery crumb topping and spiced cocoa filling.
Equipment
- 8" or 9" pan
Ingredients
- 8 tbsp unsalted butter
- 1 cup sugar
- 2 eggs, room temperature
- 2 cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 tsp kosher salt
- 1 cup sour cream
- 1 tsp vanilla extract
Filling:
- 1 tbsp unsweetened cocoa powder
- 1 tbsp cinnamon
- ¼ tsp ground cardamom
- ⅓ cup sugar
Topping:
- 6 tbsp butter, cold (cut into cubes)
- 2 tsp cinnamon
- ½ tsp kosher salt
- ½ cup brown sugar
- 1 cup all-purpose flour
Instructions
- Stir together the filling ingredients in a small bowl and set aside.
- To make the topping, whisk the dry ingredients together in a small bowl. Add the cold, cubed butter. Using your fingers or a fork, press the butter into the dry mixture until crumbly and resembles wet sand. Set aside.
- Preheat oven to 350℉. Spray the pan with nonstick pan spray and line with parchment.
- Beat the butter and sugar together in a large bowl or stand mixer with paddle attachment until light and fluffy. Beat in the eggs and vanilla, scraping down the sides of the bowl to make sure they are well incorporated. Add the sour cream.
- In a separate bowl, whisk together the dry ingredients. With the mixer on low speed, add the dry ingredients and mix until just incorporated. Do not over mix or the cake will become tough.
- Spread half of the cake batter evenly into the pan. Sprinkle the filling mixture over top. Cover with the other half of the cake mixture, spreading carefully over top of the filling with an offset spatula. Add the streusel topping in an even layer.
- Bake at 350℉ for 35-40 minutes, or until the cake is set and a toothpick test comes out clean.
Chef Tips!
The batter is relatively thick. A cookie scoop is a handy tool to add the top layer of cake batter evenly before spreading it with an offset spatula.