A moist and fluffy coffee cake enriched with sour cream and topped with a crumbly streusel. Perfect for breakfast or a coffee break.
Preparation time
20min
Cooking time
40min
Ingredients
12 Servings
- 240 grams all-purpose flour
- 10 grams baking powder
- 5 grams baking soda
- 100 grams brown sugar
- 60 grams chopped nuts
- 5 grams cinnamon
- 2 eggs
- 200 grams granulated sugar
- 2 grams salt
- 240 grams sour cream
- 115 grams unsalted butter
- 5 ml vanilla extract
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch bundt pan or a similar sized baking pan.
Step 2
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
Step 4
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Step 5
Gradually add the flour mixture to the butter mixture, alternating with the sour cream. Begin and end with the flour mixture. Beat until just combined.
Step 6
In a small bowl, combine the brown sugar and cinnamon. If using, add the chopped nuts.
Step 7
Spread half of the batter into the prepared pan. Sprinkle with half of the brown sugar mixture. Spread the remaining batter over the top, and sprinkle with the remaining brown sugar mixture.
Step 8
Bake in preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Step 9
Allow the cake to cool in the pan for about 10 minutes, then remove it from the pan and cool completely on a wire rack.
Step 10
Serve the cake warm or at room temperature, perfect with a cup of coffee or tea.