Classic Sour Cream Coffee Cake

Step 1

Preheat oven to 350°F. Line a 9×13-inch pan with parchment paper. Allow the butter, eggs and sour cream to come to room temperature.

Step 2

In a stand mixer, cream the butter and sugar together for several minutes until light and fluffy. Next, add the eggs one at a time beat until well incorporated, scrape down the sides of the bowl as needed.

Step 3

Then add sour cream and vanilla extract and beat until well incorporated.

Step 4

In a separate bowl, combine the remaining dry ingredients and slowly add to the batter, beating until incorporated. Then use a spatula and mix by hand until well combined.

Step 5

To prepare the streusel, mix the dry ingredients and combine with the melted butter, mix together until well blended.

Step 6

Pour half of the batter into the bottom of the pan and spread evenly. Then sprinkle half of the streusel over the batter. Top with remaining batter and streusel.

Step 7

Bake at 350°F for 55-60 minutes. If the top of the cake is browning too quickly tent with aluminum foil for the last 15-20 minutes of baking. Check the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, then the cake is done. Allow to cool completely or serve slightly warm.

Step 8

To prepare the glaze, slowly add the liquid ingredients to the powdered sugar and stir until desired consistency is reached. For a thicker glaze, add less liquid. If the glaze is too thin, add additional powdered sugar. Drizzle over finished coffee cake prior to serving.