Sour Cream Streusel Coffee Cake

By jolofson

Ingredients

• Cake:
• 1/2 cup butter, softened
• 2 eggs
• 1 tsp vanilla extract
• 1 cup sugar
• 1 cup sour cream
• 2 cups flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• Streusel topping:
• 1/4 cup flour
• 1/4 cup sugar
• 1/4 cup light brown sugar, packed
• 1/2 teaspoon cinnamon
• 2 tablespoons butter, melted
• 1/3 cup pecans, chopped (optional)
• Drizzle (This is optional)
• 2 tbs unsalted butter
• 1 1/2 cups powdered sugar, sifted or whisked
• milk (to use as needed)

Preparation

Step 1

Preheat oven to 350°F. Grease and flour a standard bundt pan. Mix the streusel ingredients well and set aside.

Cake: Cream butter and sugar together. Beat in eggs and vanilla. Mix in sour cream. Sift together flour, baking powder, baking soda and add to the wet mix. Beat until just combined.

Streusel topping: mix together the flour, sugars, spices, pecans and melted butter.


Spread half of the batter into a greased and floured pan. Sprinkle 3/4 of the streusel mix over the batter and then pour the rest of the batter into the pan. Top the cake with the remaining streusel. Bake at 350°F for 45 minutes or until a toothpick comes out clean or with moist crumbs. Place on cooling rack and then when cool, invert onto plate.

Drizzle topping: In a small bowl sift the powdered sugar. Make the drizzle by melting the butter in a small saucepan over medium heat and stirring until it just starts to go golden brown. Take off the heat and pour into the powdered sugar. Whisk in the milk a tablespoon at a time until it’s thin enough to drizzle. Drizzle over cooled cake.