Sour Cream Crumb Coffee Cake
A moist, crumb-topped coffee cake with tangy sour cream and sweet streusel layers, perfect for breakfast or brunch gatherings, appealing to those who enjoy classic baked treats.
Ingredients
Instructions
- Cream butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Sift together dry ingredients: flour, baking soda, baking powder, and salt.
- Alternately add dry ingredients and sour cream mixture, starting and ending with dry ingredients, beating until smooth after each addition.
- Pour half the batter into a greased 9 x 9 x 2-inch pan.
- Sprinkle half of the topping mixture over the batter.
- Add the remaining batter over the topping layer.
- Sprinkle the remaining topping over the top layer.
- Bake at 325°F for 45 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of regular butter. If you don't have sour cream, Greek yogurt can be a great substitute. To elevate the crumb topping, add chopped nuts or spices like cinnamon for extra depth. Make sure to sift the dry ingredients well to avoid lumps in the batter.
Serving Suggestions
This coffee cake is perfect for breakfast or as an afternoon snack. It pairs beautifully with a cup of coffee or tea. Consider serving it alongside fresh fruit or whipped cream for an extra indulgent treat. For more delicious options, browse more American recipes that highlight sweet baked goods.
Storage & Reheating
Store any leftover coffee cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 10-15 seconds, or enjoy it cold for a delightful texture.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Crumb Coffee Cake contains roughly 74 calories, with 1g protein, 11g carbohydrates, and 1g fat. It is a good source of calcium (11% of the Daily Value) and vitamin C (11% of the Daily Value). Note that it is relatively high in sodium, at 884mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser cake. Start by replacing half of the all-purpose flour with whole wheat flour to see how you like the texture.
What can I add to the batter for extra flavor?
You can add a teaspoon of almond extract or a tablespoon of lemon zest to the batter for added flavor. Additionally, incorporating chocolate chips or dried fruits can give the cake a delicious twist.
How do I know when the coffee cake is done baking?
The best way to check if the coffee cake is done is to insert a toothpick into the center; if it comes out clean or with a few crumbs attached, it's ready. Baking times can vary slightly depending on your oven, so keep an eye on it.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).