how2heroes » Sour Cream Coffee Cake

Breakfast » Sour Cream Coffee Cake

Kelley Geller gives you an excuse to eat cake in the morning. Her sour cream coffee cake is a moist, layered confection of sour cream batter and brown sugar crumble. The real secret to those perfectly sliced squares of cake? How she prepares the pan — watch and learn. You will never line a pan the same way again.

Print Recipe

Serves 12-18

Ingredients

For Batter

2 cups sugar
2 sticks unsalted butter, room temperature
2 eggs
2 egg yolks
2 tsp vanilla extract
zest of 2 oranges
2 cups sour cream
2 cups all-purpose flour
1 cup cake flour
¾ tsp baking soda
1 tbsp baking powder
2 tsp kosher salt

For Crumble Topping

1½ cups all-purpose flour
1½ cups brown sugar
2½ tsp cinnamon
½ tsp nutmeg
1 tsp kosher salt
½ tsp baking powder
2 sticks unsalted butter, cubed & chilled

Equipment

nonstick cooking spray
piece of parchment cut longer than length of pan
piece of parchment cut longer than width of pan
all-purpose flour
9" x 13" baking pan

How-to

Prepare Pan

Coat pan with nonstick cooking spray
Lay one piece of parchment across length of pan, over hanging the sides. Coat with nonstick spray
Repeat with remaining piece of parchment, laying it across width. Coat with nonstick spray and all-purpose flour, shaking out excess

Make Batter

In a medium bowl, combine dry ingredients. Whisk to thoroughly combine and set aside
In the bowl of a standing mixer fitted with the paddle attachment, beat butter and sugar on high until light and fluffy, about 3 minutes. Add eggs, one at a time, beating to combine after each addition. Beat in orange zest and vanilla. Scrape down bowl
With mixer on low speed, alternate adding in dry ingredients and sour cream. Begin with ⅓ of the dry ingredients, beat to combine, add ½ of the sour cream, beat to combine.
Repeat steps, finishing with dry ingredients. Scrape down bowl. Beat batter for 15 seconds. Set batter aside

Make Crumb Topping, Layer & Bake

In the bowl of a food processor, combine dry ingredients. Pulse to thoroughly combine
Add butter and pulse until mixture resembles coarse meal, about 30, 1-second pulses
Spread ½ of cake batter evenly into prepared pan. Top with ½ of the crumb mixture
Spread remaining cake batter, then top with remaining crumb mixture
Bake for 50-60 minutes, rotating halfway through bake time. Cake is done when a skewer inserted into the center come out clean. Remove from oven to a cooling rack. Cool for 30 minutes

To Serve

Remove cake from pan to a cutting board by grasping long sides of the parchment sling
Slice and dust with powdered sugar (optional). Store in a tightly sealed container for up to 5 days