Sour Cream Coffee Cake

Recipe by Caryn
READY IN: 1hr 30mins
SERVES: 8-10




  • STREUSEL TOPPING AND FILLING-------------------.
  • Combine the sugars, nuts, and cinnamon together.
  • Reserve 3/4 cup to use as a filling.
  • To the remainder add the flour, butter, and vanilla; mix well until it forms a coarse, crumbly mixture for the streusel topping.
  • BATTER-------------------.
  • Preheat oven to 350°F.
  • Prepare a 9-inch springform pan, greased, bottom lined with parchment or wax paper, and then greased again and floured; set aside.
  • In a medium bowl, lightly combine the yolks, about 1/4 of the sour cream, and vanilla.
  • In a large mixing bowl, combine the dry ingredients and mix on low speed for 30 seconds to blend.
  • Add the butter and remaining sour cream.
  • Mix on low speed until the dry ingredients are moistened.
  • Increase to medium speed (high speed if using a hand mixer) and beat for 1 1/2 minutes to aerate and develop the cake's structure.
  • Scrape down the sides.
  • Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.
  • Scrape down the sides.
  • Reserve about 1/3 of the batter and scrape the remainder into the prepared 9-inch springform pan.
  • Smooth the surface, preferably with a small angled spatula.
  • Sprinkle with the streusel filling*.
  • Drop the reserved batter in large blobs over the streusel filling and spread evenly with a spatula.
  • Sprinkle with streusel topping.
  • Bake 55 to 65 minutes or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center.
  • (Move aside a small patch of streusel before testing.) The cake should start to shrink from the sides of the pan only after removal from the oven.
  • Cover loosely with buttered foil after 45 minutes to prevent over browning.
  • Let the cake cool in the pan on a rack for 10 minutes.
  • The cake will have a level top.
  • Loosen the sides with a small metal spatula and remove the sides of the springform pan.
  • Cool completely before wrapping airtight.
  • If you wish to remove the bottom of the pan, slide a cardboard round at least 9 inches in diameter between the parchment and the bottom when the cake is completely cool.
  • *Optional: 1 heaping cup of sliced 1/4-inch thick Granny Smith Apples sprinkled with 2 teaspoons lemon juice OR 1 heaping cup of frozen peaches, thawed on paper towels and slice 1/4 inch thick while still partially frozen.
  • Either of these fruits may be placed on top of the streusel filling prior to dropping the reserved batter in large blobs.