Zutaten für Sour Cream Coffee Cake
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- Flour
- Baking Soda
- Baking Powder
- 1 cup sour cream
- Brown Sugar
- Cinnamon
- Nuts
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Zubereitung von Sour Cream Coffee Cake
- **Make the Crumble Topping:** In a medium bowl, combine 1 cup flour, ½ cup brown sugar, ½ cup chopped nuts, and ½ teaspoon cinnamon. Cut in ½ cup cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
- **Preheat & Prep:** Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or a tube/bundt pan.
- **Cream Butter & Sugar:** In a large bowl, cream together 1 cup softened butter and 1 ¾ cups sugar until light and fluffy.
- **Add Wet Ingredients:** Beat in 3 eggs one at a time, then stir in the vanilla extract.
- **Combine Dry Ingredients:** In a separate bowl, whisk together 2 ½ cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt.
- **Combine Wet & Dry:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- **Fold in Sour Cream:** Gently fold in 1 cup of sour cream.
- **Layer Batter & Topping:** Pour half of the batter into the prepared pan. Sprinkle with half of the crumble topping. Pour the remaining batter over the topping and sprinkle with the remaining crumble topping.
- **Bake:** Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean. If the top is browning too quickly, loosely cover with foil.
- **Cool & Serve:** Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
180g
Fat
92g
Carbs
26g
