Sour Cream Coffee Cake with Pecan Streusel

Ingredients

• 113 g butter (softened, not melted; for the batter)
• 150 g granulated sugar (for the batter)
• 100 g eggs (approximately 2 large eggs)
• 5 g vanilla extract
• 180 g sour cream (for the batter)
• 190 g all-purpose flour (for the batter dry mixture)
• 4 g baking powder (for the batter dry mixture)
• 1 g baking soda (for the batter dry mixture)
• 3 g salt (for the batter dry mixture)
• 100 g brown sugar (packed; for the streusel)
• 6 g ground cinnamon (for the streusel)
• 70 g all-purpose flour (for the streusel)
• 57 g butter (melted; for the streusel)
• 60 g pecans (chopped; optional)

Steps

1. 1

   Preheat the oven to 350°F (175°C).

2. 2

   Make the streusel by combining the brown sugar, cinnamon, flour, melted butter, and optional chopped pecans. Mix with a fork until the mixture forms a crumbly topping. Keep the streusel separate from the batter.

3. 3

   Cream the softened butter and granulated sugar together until pale and fluffy. This incorporates air that helps give the cake its lift.

4. 4

   Add the eggs one at a time, mixing after each addition so the creamed mixture retains its structure.

5. 5

   Mix in the vanilla extract.

6. 6

   In a separate bowl, combine the all-purpose flour, baking powder, baking soda, and salt.

7. 7

   Add the dry mixture and sour cream alternately in three additions, mixing only until each addition is combined. Stop mixing as soon as the batter comes together; the baking soda begins reacting with the sour cream’s acidity immediately.

8. 8

   Transfer the batter to the prepared baking vessel and add the streusel over the top. Keep the streusel on top rather than mixing it into the batter so it stays crisp instead of rising.

9. 9

   Bake at 350°F (175°C) for 28–32 minutes, or about 30 minutes, until the center springs back when lightly pressed.

10. 10

    Remove the coffee cake from the oven and serve once ready to eat.

Notes

The source does not specify the baking pan, pan preparation, or cooling time. The transcript conflicts with the written recipe on several quantities; the written post description was used as the authoritative source. The baking soda reacts with the sour cream, while the baking powder provides additional lift in the oven.

Nutrition per serving

• dessert
• coffee cake
• baked
• American
• vegetarian
• with dairy
• streusel
• optional pecans