Sour Cream Coffee Cake Recipe

This is Dad's favorite item out of everything here, actually one of the easier recpies to make coming from someone who barely cooks. Fairly hefty ingredient list but is worth it.

Ingredients

Cake:

  • 2 sticks of butter, plus more for greasing (room temperature)
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 Tsp baking powder
  • ½ Tsp salt
  • 1 cup sour cream
  • 1 Tsp vanilla extract

Streusel Mixture:

  • ½ cup finely copped pecans
  • ½ cup light brown sugar, packed
  • 1 ½ Tsp ground cinnamon

Glaze:

  • 1 cup confectioners' sugar
  • 1 ½ Tbsp milk (plus more if needed)
  • ½ Tsp vanilla extract

Prep

Preheat the oven to 350°F. Grease and flour a 10-inch tube or Bundt pan.


Instructions

The Cake:

Step 1

Use an electric mixer to cream the granulated sugar and butter together until fluffy.

Step 2

Add the eggs one at a time, beating well after each addition.

Step 3

Sift together the flour, baking powder and salt.

Step 4

Add the flour to the butter mixture in thirds, alternating each addition of flour with the addition of half the sour cream.

Step 5

Stir in the vanilla.



The Streusel:

Step 1

In a seperate bowl, combine the pecans, brown sugar, and cinnamon.

Step 2

Pour ⅓ of the batter into the prepared pan. Sprinkle with half the streusel mixture.

Step 3

Pour another third of the batter into the pan and sprinkle with the remaining streusel mixture.

Step 4

Scrape the remaining batter into the pan and make the top smooth.

Step 5

Bake until a toothpick can be inserted in the center and comes out clean (about 1 hour).

Step 6

Allow the cake to cool in the pan for 10 minutes. Remove the cake from the pan and cool on a wire rack.



The Glaze:

Step 1

Once the cake is completely baked, stir the confectioners' sugar, milk, and vanilla extract together in a small bowl until smooth (add more milk if the mixture is too thick).

Step 2

Drizzle over the cooled cake.