Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
Special equipment needed:
- 9-inch tube pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease and flour a 9-inch tube pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the sour cream and vanilla extract and mix until well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Pour half of the batter into the prepared pan.
8. Sprinkle half of the streusel topping over the batter.
9. Pour the remaining batter over the streusel.
10. Sprinkle the remaining streusel over the top.
11. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
12. Cool the cake in the pan for 10 minutes.
13. Remove the cake from the pan and cool completely on a wire rack.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 320
Fat: 16g
Saturated Fat: 9g
Cholesterol: 80mg
Sodium: 340mg
Carbohydrates: 40g
Fiber: 1g
Sugar: 22g
Protein: 5g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- You can use Greek yogurt instead of sour cream.
- You can use brown sugar instead of granulated sugar for a richer flavor.
Variations:
- Add chopped nuts or dried fruit to the streusel topping.
- Add a layer of sliced apples or pears between the batter and streusel.
- Add cinnamon or nutmeg to the batter for a spiced flavor.
Tips and tricks:
- Make sure all ingredients are at room temperature before starting.
- Don't overmix the batter or the cake will be tough.
- Use a rubber spatula to fold in the dry ingredients to avoid overmixing.
- To make the streusel topping, mix 1/2 cup brown sugar, 1/2 cup all-purpose flour, 1 tsp cinnamon, and 1/4 cup unsalted butter until crumbly.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, wrap it in foil and place it in a preheated 350°F (180°C) oven for 10-15 minutes.
Presentation ideas:
Serve the cake on a cake stand or plate. Dust with powdered sugar or drizzle with a glaze.
Garnishes:
Sprinkle chopped nuts or fresh berries on top of the cake.
Pairings:
Serve the cake with coffee or tea.
Suggested side dishes:
Fresh fruit salad or yogurt.
Troubleshooting advice:
- If the cake is too dry, reduce the baking time or add more sour cream.
- If the cake is too moist, increase the baking time or reduce the amount of sour cream.
Food safety advice:
Make sure to wash your hands and all utensils before starting. Store the cake in an airtight container to prevent contamination.
Food history:
Coffee cake originated in Europe in the 17th century and was traditionally served with coffee.
Flavor profiles:
This sour cream coffee cake has a sweet and buttery flavor with a crumbly streusel topping.
Serving suggestions:
Serve the cake for breakfast, brunch, or as a dessert.
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