Mom’s Sour Cream Coffee Cake
Ingredients:
For the Cake:
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
2 eggs
1 teaspoon vanilla extract
1 cup sour cream
For the Cinnamon Streusel:
¾ cup brown sugar
1 ½ teaspoons cinnamon
½ cup chopped walnuts (optional)
2 tablespoons unsalted butter, melted
For the Cream Filling:
8 oz cream cheese, softened
¼ cup powdered sugar
½ teaspoon vanilla extract
Directions:
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
Alternately add the dry ingredients and sour cream, mixing until just combined.
In a separate bowl, mix brown sugar, cinnamon, walnuts, and melted butter for the streusel.
For the cream filling, beat cream cheese, powdered sugar, and vanilla until smooth.
Pour half of the cake batter into the pan. Sprinkle half of the streusel over it.
Spread the cream filling over the streusel, then top with remaining batter. Sprinkle the rest of the streusel on top.
Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Let cool, then dust with powdered sugar before serving.
Prep Time: 15 minutes | Baking Time: 45 minutes | Total Time: 1 hour
Kcal: 320 kcal per slice | Servings: 10 slices
Tips:
For an extra moist cake, replace half of the sour cream with Greek yogurt.
Let the cake cool completely before slicing for clean layers.
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