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Streusel Crumb Sour Cream Coffee Cake

  • Author: The Kitchen Whisperer

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Ingredients

Streusel Crumb Topping

  • 1/2 cup all-purpose flour
  • 1/2 cup white sugar
  • 1 tsp ground cinnamon
  • 6 Tbl cold unsalted butter, cut into 1/2 inch pieces

Cake

  • 2 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup unsalted butter, room temperature softened (not melted)
  • 1/3 cup vegetable oil
  • 1 cup white sugar
  • 1 tsp cinnamon
  • 2 large eggs, room temperature
  • 1 cup sour cream, full or low fat
  • 2 tsp vanilla bean paste or extract

Instructions

  1. Preheat oven to 350F degrees.
  2. Spray a 10” springform pan.
  3. Cover the bottom with foil and set on a rimmed baking pan.
  4. Make the streusel by whisking together the flour, sugar and cinnamon in a medium bowl.
  5. Using a fork or a pastry cutter, add the cold butter pieces and work into the dry mixture until well incorporated. Set aside.
  6. Make the batter sifting the flour, baking powder, baking soda, cinnamon and salt in to a medium bowl.
  7. In the bowl of stand mixer fitted with the paddle attachment, beat together the butter, oil, and sugar until well combined.
  8. Turning the mixer to low add the eggs in one at a time, mixing well after each egg is added.
  9. Keeping the mixer on a low speed, slowly add in the sour cream and vanilla until just blended.
  10. Add in the flour mixture a third at a time mixing gently to combine.
  11. Continue until all of the flour mixture is added however be careful not to over mix the batter.
  12. Turn off the mixture, remove the bowl from the stand mixer and using a spatula gently stir by hand just to ensure that all of the wet ingredients from the bottom are completely mixed into the batter.
  13. Spread the batter into the springform pan and level evenly.
  14. Sprinkle the streusel on top.
  15. Bake for 40-50 minutes or until a toothpick inserted into the center out clean.
  16. Remove the pan from the oven and place the pan on a cooling rack.
  17. Allow the cake to cool for at least 20 minutes before removing the springform ring.
  18. Cool completely prior to cutting.
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