Sour Cream Coffee Cake

Indulge in the perfect blend of sweetness and spice with this moist sour cream coffee cake, topped with a crunchy cinnamon-streusel crumble—ideal for breakfast or a cozy coffee break.

Recipe:
1 cup/227g butter
1 cup/200g sugar
2 large eggs
1 cup/230g sour cream
4 Tablespoons milk (non-dairy works fine)
1 teaspoon vanilla extract
2 cups/ 250g all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda

Topping:
1/3 cup all-purpose flour
1/2 cup/110g brown sugar
2 teaspoon ground cinnamon
6 Tablespoons butter
2 cups/198g finely chopped pecans

Steps:
1. Preheat oven to 350°F/180°C and lightly grease an 8x8 inch baking pan.

2. 
Make topping: Combine flour, brown sugar and cinnamon in a bowl.

3. Add butter and cut in with a pastry blender until there are no large pieces. Stir in the nuts.
In a mixing bowl cream together butter and sugar until pale and fluffy, for at least 3 minutes.

4. Add eggs and mix well.

5. Add sour cream, milk and vanilla and beat until well combined. 
In a separate bowl whisk together the flour, salt, baking soda and baking powder. 


6. Add dry ingredients to wet mixture and mix just until combined.


7. Spoon ( I use an ice cream scoop) half of the batter into your prepared pan and smooth into an even bottom layer.

8. Sprinkle half of the topping mixture over the top.

9. Spoon remaining batter on top and smooth into an even layer.


10. Sprinkle remaining topping mixture over the top.


Bake in preheated oven for 40-50 minutes or until a toothpick inserted into the center comes out clean, or with few crumbs. 



Allow to cool for at least 10 minutes before serving.