Sour Cream Coffee Cake (Ready-to-Print Version)

Moist sour cream cake with cinnamon swirl and a crunchy pecan streusel, ideal for brunch or snacking.

# What You’ll Need:

→ For the Cinnamon Filling

01 - 1/3 cup packed light brown sugar
02 - 2 tablespoons all-purpose flour
03 - 1 1/2 teaspoons ground cinnamon

→ For the Streusel Topping

04 - 1/2 cup packed light brown sugar
05 - 1/2 cup all-purpose flour
06 - 1 1/2 teaspoons ground cinnamon
07 - 1/4 teaspoon fine salt
08 - 4 tablespoons unsalted butter, cold and cut into small cubes
09 - 1/2 cup chopped pecans or walnuts (optional)

→ For the Cake

10 - 8 tablespoons unsalted butter, softened (plus more for greasing pan)
11 - 3/4 cup granulated sugar
12 - 2 large eggs, at room temperature
13 - 1 cup sour cream (not fat-free)
14 - 2 teaspoons pure vanilla extract
15 - 1 1/2 cups all-purpose flour
16 - 1 1/2 teaspoons baking powder
17 - 1/2 teaspoon baking soda
18 - 1/2 teaspoon fine salt

# Step-by-Step Guide:

01 - Heat oven to 350°F (177°C) and generously butter an 8x8 inch baking pan, making sure to coat corners thoroughly for easy release.
02 - In a small bowl, whisk together 1/3 cup light brown sugar, 2 tablespoons flour, and 1 1/2 teaspoons cinnamon. Use your fingers to break up any lumps; set aside.
03 - In a medium bowl, combine 1/2 cup light brown sugar, 1/2 cup flour, 1 1/2 teaspoons cinnamon, 1/4 teaspoon salt, and 1/2 cup chopped pecans or walnuts if using. Add cold cubed butter and rub mixture between your fingers until it forms sandy crumbles with bits of butter visible. Set aside.
04 - In a large mixing bowl or stand mixer, beat 8 tablespoons softened unsalted butter with 3/4 cup granulated sugar on medium-high speed until pale and fluffy, about 3 to 5 minutes, scraping bowl as needed.
05 - Mix in eggs one at a time. Blend in 1 cup sour cream and 2 teaspoons vanilla extract until smooth and creamy.
06 - In a separate bowl, whisk or sift together 1 1/2 cups flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until evenly distributed.
07 - Gently fold dry ingredients into the butter-egg mixture with a spatula until just combined; stop as soon as no dry streaks remain to keep crumb light.
08 - Spoon half the batter into prepared pan and smooth evenly. Sprinkle all cinnamon filling over this layer.
09 - Dollop remaining batter over filling in small heaps, then carefully spread to cover the layer fully.
10 - Sprinkle streusel mixture generously over the surface and press lightly to help it adhere.
11 - Place pan in oven and bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly after 25 minutes, cover loosely with foil until finished.
12 - Allow cake to cool at least 10 minutes in the pan for firm, clean slices. Serve warm or at room temperature.

# Handy Tips:

01 - For optimal tenderness, measure flour by spooning it into your cup and leveling it off. Use quality butter and ensure both baking powder and baking soda are fresh.
02 - Let cake cool slightly before cutting to prevent crumbling and maintain slice definition.
03 - Cold butter guarantees a crisp, crumbly streusel; do not let it soften before mixing.
04 - If omitting nuts, streusel will still be crunchy and flavorful.

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