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Cinnamon Sour Cream Coffee Cake

A slice of coffee cake on a speckled plate with a few pecans.
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5 from 1 review

This soft and spongey cinnamon sour cream coffee cake is full of cinnamon flavor and is layered with a cinnamon pecan streusel! 

Ingredients

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.

Find it online: https://thegandmkitchen.com/cinnamon-sour-cream-coffee-cake/