Sour Cream Streusel Coffee Cake Recipe photo by Taste of Home
Sour Cream Streusel Coffee Cake
TOTAL TIME: Prep: 15 min. Bake: 40 min.
YIELD: 12 servings.
I like that I can use delicious Wisconsin sour cream in this recipe. This coffee cake tastes wonderful and feeds a crowd, so it's perfect for a morning meeting or for breakfast with overnight company. —Sandra Munyon, Watertown, Wisconsin
Ingredients
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1/2 cup butter, softened
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1 cup sugar
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2 large eggs, room temperature
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1 cup sour cream
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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1 teaspoon baking powder
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1 teaspoon baking soda
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1/4 teaspoon salt
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TOPPING:
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1/4 cup sugar
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1/3 cup packed brown sugar
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2 teaspoons ground cinnamon
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1/2 cup chopped pecans
Directions
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1.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, sour cream and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and beat until combined. Spread half the batter into a greased 13x9-in. baking pan or dish.
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2.
In a small bowl, combine topping ingredients; sprinkle half the topping over batter. Dollop with remaining batter and sprinkle with topping. Bake at 325° for 40 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts
1 piece: 268 calories, 12g fat (6g saturated fat), 55mg cholesterol, 230mg sodium, 36g carbohydrate (22g sugars, 1g fiber), 4g protein.
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