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- 1
Heat the oven
Preheat your oven to 350°F. Grease a 9x13-inch pan with butter or nonstick spray. Slow Sunday energy from here on out.
- 2
Make the streusel
In a large bowl, whisk together 3 cups flour, the brown sugar, 1/2 cup granulated sugar, 1 teaspoon salt, and the cinnamon. Melt 1 cup butter and stir it in until you have a bowl of wet sand with lots of big chunks. Do NOT smooth it out — those clumps are the whole reason we're here.
- 3
Start the cake batter
In a stand mixer, whisk together 2 1/4 cups flour, 1 1/4 cups granulated sugar, the baking powder, baking soda, and 3/4 teaspoon salt. Chop 3/4 cup softened-but-still-cool butter into chunks and add it along with 1/2 cup of the sour cream. Beat with the paddle until the butter works into the flour and it comes together in a ball. Don't overmix.
- 4
Add the wet ingredients
In another bowl, whisk the 4 eggs, remaining 1 cup sour cream, and 1 tablespoon vanilla until well blended. Add to the flour mixture in 3 additions, beating about 20 seconds after each. Then beat one more minute until the batter is light and fluffy.
- 5
Layer it up
Spread 2 cups of batter into the pan. Sprinkle 1 cup of streusel over it, breaking up any huge pieces. Add another 2 cups batter, another 1 cup streusel, then the rest of the batter spread evenly. Top with 2 cups of streusel — but save the leftover streusel! Spread the rest on a baking sheet to dry out a little.
- 6
Bake, then load it up
Bake at 350°F for 25 minutes. Pull it out, shut the oven door, and quickly sprinkle all the remaining streusel over the top, focusing on any spots that puffed up in the middle. Move fast and get it back in the oven.
- 7
Finish baking
Bake another 20-25 minutes, about 45-50 minutes total. It's done when a toothpick in the center comes out with no wet batter and the middle doesn't wobble when you shake the pan. Let it cool on a wire rack at least 15-20 minutes.
- 8
Vanilla drizzle
Beat 1/4 cup very-soft butter until smooth, then add 1 teaspoon vanilla, 1/2 teaspoon salt, the milk, and the powdered sugar. Beat until totally smooth, adding a splash more milk if you want it thinner. Drizzle over the warm cake — half over the whole thing, and save the rest to drizzle over individual slices.
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Sour Cream Streusel Coffee Cake
Created by: SundayBrunchClub
Ingredients
- 3 cup all-purpose flour
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 tsp kosher salt
- 2 tbsp cinnamon
- 1 cup butter
- 2 1/4 cup all-purpose flour
- 1 1/4 cup granulated sugar
- 1 tbsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp kosher salt
- 3/4 cup butter
- 1 1/2 cup sour cream
- 4 eggs
- 1 tbsp vanilla extract
- 1/4 cup butter
- 1 tsp vanilla extract
- 1/2 tsp kosher salt
- 1/4 cup milk
- 2 cup powdered sugar
Instructions
- Heat the ovenPreheat your oven to 350°F. Grease a 9x13-inch pan with butter or nonstick spray. Slow Sunday energy from here on out.
- Make the streuselIn a large bowl, whisk together 3 cups flour, the brown sugar, 1/2 cup granulated sugar, 1 teaspoon salt, and the cinnamon. Melt 1 cup butter and stir it in until you have a bowl of wet sand with lots of big chunks. Do NOT smooth it out — those clumps are the whole reason we're here.
- Start the cake batterIn a stand mixer, whisk together 2 1/4 cups flour, 1 1/4 cups granulated sugar, the baking powder, baking soda, and 3/4 teaspoon salt. Chop 3/4 cup softened-but-still-cool butter into chunks and add it along with 1/2 cup of the sour cream. Beat with the paddle until the butter works into the flour and it comes together in a ball. Don't overmix.
- Add the wet ingredientsIn another bowl, whisk the 4 eggs, remaining 1 cup sour cream, and 1 tablespoon vanilla until well blended. Add to the flour mixture in 3 additions, beating about 20 seconds after each. Then beat one more minute until the batter is light and fluffy.
- Layer it upSpread 2 cups of batter into the pan. Sprinkle 1 cup of streusel over it, breaking up any huge pieces. Add another 2 cups batter, another 1 cup streusel, then the rest of the batter spread evenly. Top with 2 cups of streusel — but save the leftover streusel! Spread the rest on a baking sheet to dry out a little.
- Bake, then load it upBake at 350°F for 25 minutes. Pull it out, shut the oven door, and quickly sprinkle all the remaining streusel over the top, focusing on any spots that puffed up in the middle. Move fast and get it back in the oven.
- Finish bakingBake another 20-25 minutes, about 45-50 minutes total. It's done when a toothpick in the center comes out with no wet batter and the middle doesn't wobble when you shake the pan. Let it cool on a wire rack at least 15-20 minutes.
- Vanilla drizzleBeat 1/4 cup very-soft butter until smooth, then add 1 teaspoon vanilla, 1/2 teaspoon salt, the milk, and the powdered sugar. Beat until totally smooth, adding a splash more milk if you want it thinner. Drizzle over the warm cake — half over the whole thing, and save the rest to drizzle over individual slices.