why make this recipe
Sour Cream Coffee Cake Loaf is a delightful treat perfect for breakfast or an afternoon snack. Its moist and tender texture comes from sour cream, while the crumb topping adds a sweet crunch that makes every bite irresistible. This cake is not only easy to make, but it also fills your home with a cozy aroma that welcomes everyone to the table. Plus, it’s a great way to impress your family and friends with minimal effort!
how to make Sour Cream Coffee Cake Loaf
Ingredients
- 1/3 cup firmly packed light or dark brown sugar
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- Pinch of salt
- 3 tablespoons unsalted butter (melted)
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Directions
To make the crumb topping: In a small bowl, mix the brown sugar, 1/2 cup flour, ground cinnamon, and a pinch of salt. Stir in the melted butter until crumbly. Set aside.
To make the cake: Preheat your oven to 350°F (175°C). Grease a loaf pan. In a large bowl, combine 1 1/2 cups flour, baking powder, baking soda, and 1/4 teaspoon salt. In a separate bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract and sour cream. Gradually add the flour mixture to the wet ingredients, mixing until just combined.
Pour half of the cake batter into the prepared loaf pan. Sprinkle half of the crumb topping over the batter. Add the remaining batter on top and finish with the rest of the crumb topping.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
how to serve Sour Cream Coffee Cake Loaf
Serve Sour Cream Coffee Cake Loaf warm or at room temperature, sliced into generous pieces. It’s delightful on its own or can be enjoyed with a spread of butter or a dollop of whipped cream. A cup of coffee or tea pairs perfectly with this treat, making it ideal for a cozy gathering or a quiet moment to yourself.
how to store Sour Cream Coffee Cake Loaf
To store the Sour Cream Coffee Cake Loaf, wrap it tightly in plastic wrap or aluminum foil. Keep it in an airtight container at room temperature for up to three days. If you want to keep it fresh for longer, you can freeze it. Just make sure to slice it first, wrap the slices securely, and store them in a freezer-safe bag for up to three months.
tips to make Sour Cream Coffee Cake Loaf
- Room temperature ingredients: Ensure your butter and eggs are at room temperature for better mixing and texture.
- Don’t overmix: Mix the batter just until combined to keep the cake fluffy and tender.
- Check for doneness: Ovens vary, so start checking the cake a few minutes before the suggested baking time to avoid overbaking.
variation
You can customize this recipe by adding nuts, such as chopped walnuts or pecans, to the crumb topping for a richer flavor. You can also incorporate fresh or frozen fruits like blueberries or raspberries into the batter for a fruity twist!
FAQs
Q: Can I use Greek yogurt instead of sour cream?
A: Yes, Greek yogurt can be used as a substitute for sour cream in this recipe, and it will still yield a moist cake.
Q: How can I tell if the cake is done baking?
A: Insert a toothpick into the center of the cake; if it comes out clean or with just a few crumbs, the cake is done.
Q: Can I make this recipe in advance?
A: Absolutely! You can bake the cake a day ahead and store it properly. Just make sure to keep it wrapped to retain moisture.
Sour Cream Coffee Cake Loaf
Ingredients
Method
- In a small bowl, mix the brown sugar, 1/2 cup flour, ground cinnamon, and a pinch of salt. Stir in the melted butter until crumbly. Set aside.
- Preheat your oven to 350°F (175°C). Grease a loaf pan.
- In a large bowl, combine 1 1/2 cups flour, baking powder, baking soda, and 1/4 teaspoon salt.
- In a separate bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and sour cream.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined.
- Pour half of the cake batter into the prepared loaf pan.
- Sprinkle half of the crumb topping over the batter.
- Add the remaining batter on top and finish with the rest of the crumb topping.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Name: Yumi HwagByline: Founder & Recipe Developer, YumimealsBio : Yumi tests weeknight-friendly air fryer, slow cooker, and BBQ recipes in a small home kitchen. She focuses on simple steps, real-family testing, and clear food-safety guidance. Contact: [email protected]