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Sour Cream Streusel Coffee Cake Recipe

Stefani Tolson · September 11, 2013 · 5 Comments

This past few weeks have been BUSY. Not only did my kids start school, so did I. This semester I am enrolled full time and one of the classes that I am taking is a Pastry/Baking class. Our first assignment was to make some Sour Cream Streusel Coffee Cake. I was excited because coffee cake is something I enjoy eating!

Sour Cream Streusel Coffee Cake

This cake came out THICK and delicious. I have been wanting to make it again ever since we made this cake in class. In class we use a scale when measuring our ingredients. Here is the recipe for those of you that want to try this coffee cake recipe too!

Cake ingredients:

  • 8 oz butter (room temp)
  • 4 oz sugar
  • 4 oz brown sugar
  • 5 oz eggs (room temp)
  • 1 tsp Vanilla extract
  • 10 1/2 oz Pastry flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 7 oz sour cream

Cinnamon Butter Filling ingredients

  • 2 oz all purpose flour
  • 4 oz brown sugar
  • 1/2 tsp cinnamon
  • 2 oz butter (melted)

Streusel Crumb Topping ingredients

  • 6 oz all purpose flour
  • 5 oz brown sugar
  • 1/2 tsp cinnamon
  • 1/8 tsp salt
  • 5 oz butter (firm)

Directions:

  1. Prepare cinnamon butter filling by combining dry ingredients. Stir in melted butter until crumbly and the consistency of damp sand. Set aside.
  2. Prepare streusel crumb topping by combining dry ingredients. Using a pastry blender to cut in butter until crumbly. Set aside.
  3. Using the paddle attachment with your mixer, cream together the pliable butter and sugars on medium speed until light and fluffy, approximately 5 minutes. Scrape well twice during the mixing process.
  4. Whisk together the eggs. On low speed, add the eggs in 2 stags, scraping between additions.
  5. Sift together the remaining dry ingredients.With the mixer off, add one half of the dry, mix to incorporate. Scrape well.
  6. With the mixer on low speed, add the sour cream, mix just to incorporate. Scrape well. Add the remaining dry ingredients, mix to incorporate. Don’t over mix.
  7. Spread half of the batter into a sprayed and floured 1/4 sheet pan.
    Sprinkle cinnamon butter filling on top. Dot the remaining batter on top and spread evenly.
  8. Top with streusel crumb topping. (You might not need all of it).
  9. Bake at 375 degrees for 35-45 minutes. Test for doneness by inserting a toothpick in center of the cake. If it comes out clean, with a slight moist crumb clinging to it, it is done.

Enjoy!

 

Filed Under: Recipes

About Stefani Tolson

The author of This Mom Can Cook and the owner of many other websites & blogs for moms. Stefani Tolson is a multi-tasking mom of 4 from the Sacramento area, PR friendly, a freelance writer, web designer, cook & more!

Reader Interactions

Comments

  1. Shell Feis says

    September 11, 2013 at 10:28 pm

    Ooh yum! I love coffee cake!

    Reply
  2. Andrea says

    September 12, 2013 at 5:13 am

    Coffee cake is delicious and I love eating it with a big glass of milk. I’ll have to try your recipe. Thanks for sharing!

    Reply
  3. AshleyMrsashleywalkup says

    September 12, 2013 at 7:50 pm

    That looks amazing!

    Reply
  4. Barbara Allred says

    September 23, 2013 at 6:36 am

    Hi This looks fantastic, but I don’t understand the amount of eggs. I don’t have anything to use to weigh things as I’m living in Spain for a year and have a very simple kitchen. How many eggs are in 5 oz. Is that 5 eggs that weigh on oz each?, or 5 small eggs?
    Thanks so much, I’m making a snack 5 nights a week for college age kids.

    Reply
  5. Georgia says

    October 14, 2013 at 7:46 am

    Coffee cake.. With no coffee?
    Also, what is a “1/4 sheet pan”? Without sounding dense, I’m sure such a thing does not exist in England.

    Reply

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