This coffee cake is delicate, delicate, and oh-so-moist. And it's all thanks to sour cream, a not-so-secret ingredient. On top and in the centre, there's a layer of buttery, brown sugar, and cinnamon streusel. That should tell you how delicious and fragrant this cake is. So prepare this sour cream coffee cake this weekend and enjoy a slice (or two) with your favourite cup of coffee for the ideal morning.
Coffee cakes are slightly denser than conventional cakes and not overly sweet. That makes them ideal for breakfast. The completed sponge is soft, scrumptious, and moist, thanks to the addition of butter, eggs, and sour cream. Furthermore, the brown sugar cinnamon filling and topping add the perfect balance of sweetness and spice.
In a nutshell, this coffee cake is perfect for breakfast. That being said, don't feel obligated to consume it in the afternoon or at midnight. It's so delicious that you'll be craving it all day. It's also quite simple to make. The recipe only requires basic baking ingredients and is quite simple to execute. So, what are you holding out for? Let's start baking.
Why Is It Called Coffee Cake?
This coffee cake contains no coffee, which is perplexing. The coffee cake gets its name from the fact that it is typically served with coffee. And the phrase refers to a broader range of morning cakes eaten with coffee. The most famous, on the other hand, usually has a sponge foundation with some form of streusel or crumble on top.
Method To Make Coffee Cake
1. Preheat the oven to 350°F (175°C) and grease a baking dish with butter or cooking spray.
Line the bottom and sides of the pan with parchment paper if you have it. Allow for enough overhang on the sides for easy cake removal.
2. Make the filling and the topping.
Brown sugar, cinnamon, melted butter, and chopped pecans should all be combined. Set away for a later date.
3. Prepare the cake batter
5-8 minutes, cream the butter and sugar until light and creamy. This is an important step that will make your coffee cake moist and sensitive. Add the eggs one at a time. Beat after each addition to ensure the eggs are thoroughly incorporated into the batter. Add the vanilla essence and sour cream after that.
In another bowl, combine the flour and baking powder. Sifting helps to prevent lumps from forming in the batter. Progressively integrate the dry ingredients into the butter mixture. Reduce the speed of your electric mixer to low and beat until well blended. Make sure it is a thick, dense batter.
4. Put the layers together.
1/2 of the batter should be poured into the prepared pan and smoothed out with a spatula. Then, evenly distribute half of the filling over the batter. Rep with the remaining batter and top with the remaining filling.
5. Bake and eat!
A toothpick inserted into the cake's centre should come out clean after baking. Allow it to cool for 10 minutes in the pan before transferring it to a wire rack to cool fully. If you really cannot wait any longer, serve the cake warm.