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Sour Cream Streusel Coffee Cake
Sour Cream Streusel Coffee Cake
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Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
85 minutes
Easily adaptable recipe can be made as pound cake without streusel topping.
Ingredients:
  • 3 tablespoons dry bread crumbs
  • 3.25 cups all-purpose flour
  • 0.75 cup butter
  • 2.5 cups white sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 (8 ounce) container sour cream
  • 0.25 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 0.25 cup chopped pecans
  • 1 cup confectioners' sugar
  • 2 tablespoons milk
Instructions:
  • 1. Preheat your oven to 350 degrees F (175 degrees C). Grease a 10-inch tube pan with non-stick cooking spray and sprinkle bread crumbs inside. Combine flour, baking soda, and salt by sifting them together. Keep them aside. For the streusel, mix brown sugar, cinnamon, and chopped pecans in a small bowl. Set it aside for later use.
  • Combine butter and white sugar in a large bowl until light and fluffy. Add the eggs one at a time, followed by the vanilla. Alternate adding the flour mixture and sour cream, mixing until just combined. Spoon half the batter into the pan and sprinkle half the streusel over it. Repeat with the remaining batter and streusel.
  • Once the oven is preheated, bake for 60 to 70 minutes until a toothpick inserted into the cake's center comes out clean. Allow it to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Mix confectioners' sugar and milk gradually in a small bowl until you reach the desired consistency. Drizzle the icing over the cake.

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