Description
This soft and spongey cinnamon sour cream coffee cake is full of cinnamon flavor and is layered with a cinnamon pecan streusel!
Ingredients
Scale
Cake
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 eggs, lightly beaten
- 1 tsp vanilla
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 2/3 cups all-purpose flour
- 1 cup sour cream
- 1/2 tsp salt
Cinnamon Pecan Streusel
- 2/3 cup light brown sugar
- 2/3 cup all-purpose flour
- 2 1/2 tsp ground cinnamon
- 6 Tablespoons (85g) unsalted butter, cold cubes
- 1 cup chopped pecans
Instructions
- 1. Heat oven to 350 degrees.
- 2. Butter and line a 9x9 pan with parchment paper.
- 3. Beat butter and sugar in a large bowl of an electric mixer until fluffy.
- 4. Beat in eggs and vanilla.
- 5. Sift flour, cinnamon, baking powder and baking soda.
- 6. Alternatively, add sour cream and flour mixture to the batter.
- 7. Create the streusel by cutting the butter into the sugar, flour, cinnamon, and pecans.
- 8. Put half of the cake batter into the prepared pan.
- 9. Top with half of the nut mixture.
- 10. Top with remaining batter.
- 11. Top with the remaining nut mixture.
- 12. Bake until pick inserted in the middle comes out clean, 30-40min.
Notes
Spoon and level the flour
*This recipe was created using diamond salt
Using a hit fat butter like Kerrygold produces a moister and superior crumb.
Buttering or greasing the pan before adding the parchment helps it stay in place while adding the cake batter.