Description
This rich and moist Sour Cream Coffee Cake features a tender crumb enhanced by tangy sour cream and a sweet cinnamon-sugar nut topping. Finished with a luscious browned butter glaze, it’s perfect for breakfast, brunch, or a comforting dessert.
Ingredients
Scale
Cake
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup chopped nuts (optional)
Browned Butter Glaze
- 4 tablespoons unsalted butter
- 1 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly to prevent sticking and set aside.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Cream butter and sugar: In a large bowl, beat the softened butter with granulated sugar until the mixture becomes light and fluffy, which creates a nice airy texture for your cake.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Incorporate sour cream: Mix the sour cream into the wet mixture until you achieve a smooth batter; this adds moisture and tenderness to the cake.
- Combine wet and dry ingredients: Gradually fold the flour mixture into the wet ingredients until just combined, being careful not to overmix to maintain a tender crumb.
- Prepare the topping mixture: In a small bowl, combine the brown sugar, ground cinnamon, and optional chopped nuts. This will add a sweet and crunchy layer to your cake.
- Assemble the cake layers: Pour half of the batter into the greased baking pan, spreading it evenly. Sprinkle half of the cinnamon-sugar topping over the batter. Then, spread the remaining batter on top and finish by sprinkling the rest of the cinnamon-sugar mixture evenly across the surface.
- Bake the cake: Place the pan in the preheated oven and bake for 35 to 40 minutes. Check doneness by inserting a toothpick into the center—when it comes out clean, the cake is ready.
- Make browned butter glaze: While the cake cools, melt the butter in a small saucepan over medium heat, swirling occasionally until it turns golden brown and releases a nutty aroma. Remove from heat and whisk in powdered sugar, milk, and vanilla extract until smooth and pourable.
- Glaze and serve: Drizzle the browned butter glaze evenly over the cooled cake for an extra layer of buttery sweetness before slicing and serving.
Notes
- For added warmth and complexity, consider adding 1 teaspoon of nutmeg to the cinnamon-sugar topping.
- Chopped pecans or walnuts both work wonderfully to add crunchy texture to the topping.
- Store the coffee cake in an airtight container at room temperature for up to 3 days to maintain freshness.
