Sour Cream Coffee Cake
Last weekend Gabe asked me to make a Coffee Cake and I happily agreed! Anytime I have a chance to bake I get super excited! So I immediately started thinking about which recipe to use. Then it dawned on me that I didn’t really have a go to coffee cake recipe. I have tried a few but none of them really stood out to me. So naturally I began my search starting with some of my favorite sites. It didn’t take me long to find one that appealed to me. I so wish I would have found this one sooner! This cake is really moist and so delicious. I did make some minor modifications that I feel made it just a little more special. Enjoy!
sour cream coffee cake
2 tsp. ground cinnamon
1 tsp. all-purpose four
1/4 cup quick cooking oats
1 stick (8 tbsp) plus and additional 3 tbsp unsalted butter, room temperature, plus more for pans
2 tsp. vanilla extract
2 cups, all-purpose flour, plus more for pans
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup sugar, plus 1/2 cup for topping
2 large eggs, at room temperature
1 cup sour cream
Preheat oven to 350 degrees. Make the topping: In a small bowl combine 1/2 cup sugar, cinnamon, flour and oats. Cut 3 tbsp. of butter into the topping mixture with a pastry cutter or with a fork until the mixture is well combined.
Make the cake: Butter and flour a 9 inch springform pan; set aside. In a medium mixing bowl, whisk together flour, baking powder, baking soda and salt; set aside.
In the bowl of an electric mixer with the paddle attachment, cream the butter and sugar until pale in color. Add the eggs; one at a time and mix until smooth. Add the vanilla extract and mix until combined. Add the flour mixture alternating with the sour cream, beginning and ending with the flour mixture.
Spread half of the batter into the prepared baking pan, and sprinkle with half of the topping. Add the remaining batter and spread, add the remaining topping mixture. Bake for 20-25 minutes, until a cake tester comes out clean. Cool on a wire rack.
Recipe Source: Martha Stewart