Sour Cream Coffee Cake
The original recipe is one that was written in my Big Blue Binder. For those of you who have not been reading me for long, the Big Blue Binder is an old blue vinyl covered binder which has travelled the world with me.
Sour Cream Coffee Cake
- 8 TBS (115g) butter, softened
- 1 cup (195g) granulated sugar
- 2 large free range eggs, at room temperature
- 2 cups (180g) all purpose/plain flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup (225g) dairy sour cream (or yogurt) at room temperature
- 1/2 cup, packed(100g) soft light brown sugar
- 1 TBS ground cinnamon
- 1/2 cup (60g) finely chopped toasted walnuts (occasionally I will also add a handful of semi sweet chocolate chips)
- Preheat the oven to 180*C/350*F/gas mark 4. Butter a 9 inch square baking tin and line the bottom with baking parchment.
- Whisk the flour, soda, baking powder, and salt together in a bowl.
- In another bowl beat together the eggs, butter, and sugar.
- Add the flour mixture to the egg mixture, alternately with the sour cream/yogurt, mixing well after each addition. You should have a smooth thick batter.
- Mix together all of the streusel ingredients until they form and even, crumbly mixture.
- Spread half of the cake batter in the prepared tin. Sprinkle half the streusel topping over the batter. Repeat with the remaining batter and streusel.
- Bake in the preheated oven for 30 to 40 minutes until a toothpick inserted in the centre comes out clean with just a few moist crumbs stuck to it.
- Leave to cool in the pan.
- Serve warm or at room temperature, cut into squares.
- Wrap any leftovers airtight with some aluminum foil or pop into a cake tin. This cake keeps well for several days.
Did you make this recipe?
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http://theenglishkitchen.blogspot.com/
Source: https://www.theenglishkitchen.co/2021/04/sour-cream-coffee-cake.html
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