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Sour cream coffee cake - 6/5/10

If you are looking for a coffee cake recipe, look no further... this recipe is definitely a keeper.  The sour cream coffee cake is moist, tender, rich with a hint of cinnamon flavor, the almond add a bit a crunch and make it interesting.  This cake is the ultimate breakfast cake treat with a nice hot coffee.

I made this cake for a dinner party and I everyone loved the cake.  There is a bit of leftover so Hoa and I we savored every single bit for breakfast and we washed it down with an nice strong cup of coffee.   The recipe called for a maple icing on top to give it an extra special flavor but I shipped because it is as good as it is without adding more sugar.


The next day Hoa and I we had the leftover cake for breakfast... So good!


Close up look at the sour cream coffee cake. 


Preparation work..

For the cake (8 to 10 servings)

12 tablespoons unsalted butter  (1 1/2 sticks)

1 1/2 cups granulated sugar

3 extra large eggs at room temperature

1 1/2 teaspoons pure vanilla extract

1 1/4 cups sour cream

2 1/4 all purpose flour

1/4 cup cornstarch

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

For the streusel (filling and topping)

3/4 cup light brown sugar, packed

1/2 cup all purpose flour

1 1/2 teaspoons ground cinnamon

1/4 kosher salt

3 tablespoons cold unsalted butter, cut into pieces

3/4 chopped walnuts or almonds



Equipment: 10 inch tube pan




Cream the butte and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light.

Add the eggs one at a time and keep mixing at low speed.

Add the vanilla and sour cream

Mix it together at low speed very briefly.

Add the flour, baking powder, baking soda, and salt....

Mix it all together at low speed until the batter is just combined and set aside.

Prepare the streusel.  In a large bowl place the brown sugar, flour, cinnamon, salt and butter.

Mash the butter to form a crumble.

Pour half of the batter in the pan and spread it out.

Sprinkle 3/4 cup streusel on top on the batter.

Pour the remaining batter inside the mold and spread it out.

Sprinkle the remaining streusel on top.  Preheat the oven at 350 Degrees.

Put the cake in the over for about 50 to 1 hour until a cake tester comes out clean.

Freshly out of the oven... Let it cool on a wire rack for 30 minutes or so and then carefully transfer the cake onto a plate.


Filed as: Cake/cookies

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