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Sour Cream Coffee Cake


Sour Cream Coffee Cake

Simple and classic, Emily Hutchinson's buttery cinnamon coffee cake is anything but plain! You won’t be able to stop at just one piece.
Instructions Close

Sour Cream Coffee Cake

Emily Hutchinson

Yield: Serves 8





½ cup unsalted butter, softened

½ teaspoon salt

¼ cup vegetable oil

1 ¼ cup granulated sugar

1 teaspoon pure vanilla extract 

4 large eggs at room temperature 

2 cups all-purpose flour, spoon and level measured

1 teaspoon baking powder

1 teaspoon baking soda

1 cup full fat sour cream


Streusel topping

3 Tablespoons packed light brown sugar

½ cup granulated sugar

½ teaspoon cinnamon 

2 Tablespoons butter 

Streusel topping


Streusel Directions:

1. Stir together brown sugar, granulated sugar and cinnamon. Cut in butter until mixture is crumbly, set aside.


Cake Directions:

1. Cream butter, salt, oil and sugar in a bowl with an electric mixer until light and creamy. About two minutes on medium high. Beat in vanilla and eggs. 

2. Whisk together flour, baking soda and salt in a bowl. Alternately add flour mixture and sour cream to butter mixture, ending with flour. 

3. Add half of the batter into a greased and floured 8-inch square baking pan. Sprinkle on half of the streusel. Top with remaining batter. Sprinkle on remaining streusel. 

4. Bake at 325 degrees until the cake is firm to touch and a toothpick comes clean from the center. 45-50 minutes on the middle rack. The cake will be a beautiful brown color on the top. Allow to cool and enjoy. 


Xx Em


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