Sour Cream Coffee Cake with Crumble Topping
This sour cream coffee cake is so moist and flavorful, with a crunchy nut crumble both in the center and on top that will surely delight the whole family. The taste is like a symphony of flavors, with sweet and savory notes mixing like a well-orchestrated piece of music.
Equipment
- 10" Tube Pan w/ Removeable Bottom 9" or 10" springform pan would work also
- Stand or Hand Mixer
- Mixing Bowls
- Rubber Spatula
- Measuring Cups and Spoons
- Hand Grater
Ingredients
Cake
- ½ Cup Salted Butter room temperature - 113g
- 1 Cup Granulated Sugar 200g
- ¼ Cup Light Brown Sugar 50g
- 2 Large Eggs room temperature
- 1 Tsp Pure Vanilla Extract 4g
- 1 Cup Sour Cream room temperature - 230g
- 2 Cups All-purpose Flour 240g
- 1 Tsp Baking Powder 4g
- 1 Tsp Baking Soda 4g
Crumble
- ½ Cup Finely Chopped Pecans 54g
- ½ Cup Finely Chopped Walnuts 58g
- ¼ Cup Light Brown Sugar 50g
- 1 Tsp Ground Cinnamon 2g
- 2 Tbsp Salted Butter softened - 28g
Instructions
Cake
- Preheat the oven to 350°F / 176°C and place a baking rack in the center. Butter a 10" Tube Pan (Angel Food Cake pan with removable bottom), making sure to cover all of the nooks and crannies.
- Cream the butter and sugars together in a large mixing bowl over low speed for 1 minute using a stand mixer fitted with the paddle attachment or a hand mixer. Increase the speed to medium-high, and cream for an additional 4 minutes. Scrape the sides of the bowl and cream for an additional 4 minutes on medium-high. The butter and sugar should be very well blended. Scrape the sides of the bowl.
- Add eggs, one at a time, and mix on medium speed for one minute after each addition. Scrape the sides of the bowl.
- Add the vanilla extract, and mix on medium until incorporated. Add the sour cream and mix on medium-low speed for one minute. Increase the speed to medium and continue mixing for 2 minutes until well combined. Scrape the sides of the bowl.
- Mix the flour, baking soda, and baking powder in a small bowl until combined. Add the flour mix to the bowl of the hand or stand mixer with the other ingredients. Blend on low speed for about 1 minute until the ingredients are mostly combined, and very few streaks of flour remain.
- Gently fold the remaining flour streaks into the batter with a rubber spatula.
Crumble
- Combine nuts, sugar, and cinnamon in a small bowl. Grate the butter in a separate bowl.
- Scoop half of the batter into the tube pan, and spread it evenly across the surface. The batter will be very thick. Sprinkle half of the crumble mixture (not including the butter) evenly across the batter, but avoid sprinkling along the outer edge.
- Scoop the remaining batter and spread gently over the crumble layer. Sprinkle the remaining crumble (minus the butter), evenly coating the top batter layer. Sprinkle the butter over the top of the crumble. It should be layered as follows, starting from the bottom: Batter, Crumble, Batter, Crumble, Grated Butter.
- Bake the coffee cake until set, about 40-45 minutes. You'll know it is ready by a combination of the following: -The cake doesn't jiggle.-You can lightly press your finger gently into the top of the cake, and it will spring back-A butterknife or cake tester stuck into the top will come out clean. -The cake is pulling away from the outer edge of the pan.
- Rest the coffee cake on a cooling rack for 20 minutes or longer before removing the bottom, slicing the cake, and serving. This will allow the cake to fully set.
Video
Notes
Storage Instructions: See instructions in the post. Coffee cake can last up to 3 days at room temperature, 5 days in the refrigerator, or 3 months in the freezer.
Please Note: Nutrition Facts are estimates only. These figures are calculated via a third-party application using a generic likeness of each ingredient. Nutritional content will vary based on actual brands and weights used for each ingredient and portion size.
Nutrition
Serving: 1 SliceCalories: 373kcalCarbohydrates: 44gProtein: 5gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 64mgSodium: 222mgPotassium: 113mgFiber: 1gSugar: 27gVitamin A: 458IUVitamin C: 0.3mgCalcium: 66mgIron: 1mg
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