Sour Cream Coffee Cake
Ingredients
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¾ cup all-purpose flour
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½ cup light brown sugar
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¼ cup sugar
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1¼ teaspoons ground cinnamon
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½ teaspoon ground cardamom
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¾ teaspoon salt
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¼ teaspoon baking powder
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With the shelf in the bottom position, preheat the June Oven to 350°F on the Bake cook mode using the button below.
June Oven
Prepare the streusel
In a medium bowl, stir the flour, brown sugar, sugar, cinnamon, cardamom, salt and baking powder together to combine. Add the butter and mix with a fork until it is fully incorporated and the mixture resembles wet sand. Set aside until ready to use.
medium bowl
measuring cups
measuring spoons
fork
¾ cup all-purpose flour
½ cup light brown sugar
¼ cup sugar
1¼ teaspoons ground cinnamon
½ teaspoon ground cardamom
¾ teaspoon salt
¼ teaspoon baking powder
6 tablespoons unsalted butter
Grease the pan
Generously spray the inside of the tube pan with nonstick cooking spray.
nonstick cooking spray
tube pan
Combine the dry ingredients
In a large bowl, whisk together the flour, baking powder, baking soda and salt.
2 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
large bowl
whisk
Cream the butter and sugar
In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl if using a hand mixer, combine the butter and sugar. Mix on medium speed for 3 minutes, until the mixture is very light in color and fluffy.
stand mixer
12 tablespoons unsalted butter
1 cup sugar
Add the eggs
Decrease the speed to low and add the eggs one at a time, incorporating each one before adding the next. Scrape down the bowl.
2 large eggs
spatula
Add the sour cream and vanilla
Add the sour cream and vanilla. Mix until just combined.
1 cup sour cream
2 teaspoons vanilla extract
Add the dry ingredients
Stop the mixer. Add the dry ingredients, then mix on the lowest speed just until combined. Scrape down the bowl and the paddle, then mix again on lowest speed for about 10 seconds, just to make sure everything is combined.
Add half of the batter to the pan
With the spatula, add half of the batter to the prepared tube pan, evenly spreading it in the pan.
Make the brown sugar swirl
In a small bowl, mix together the brown sugar, cinnamon and salt. Sprinkle the brown sugar swirl evenly over the batter in the tube pan.
small bowl
¼ cup light brown sugar
1 teaspoon ground cinnamon
½ teaspoon salt
Finish adding the batter
Gently dollop the rest of the batter over the top of the brown sugar swirl, spacing the dollops evenly in the pan so they’re easy to spread. Using a spatula, spread the batter to cover the swirl layer, then smooth the top.
Add the streusel
Using your hands, sprinkle the streusel over the coffee cake. For the best texture, squeeze the streusel into clumps as you sprinkle so there are some large and some small clumps. Cover the entire surface of the batter with the streusel.
Bake the coffee cake
Place the tube pan on the bottom shelf of the June Oven. Bake the cake 1 hour and 10 minutes, until a toothpick comes out clean when inserted near the center. If desired, follow on-screen instructions to continue cooking.
Cool and serve the cake
Remove the pan from the June Oven and transfer to a cooling rack. Allow the cake to cool in the pan 15 minutes, then carefully unmold the cake by removing the outside ring of the tube pan. Slice the cake to remove it from the tube pan bottom. Serve warm or at room temperature. The coffee cake will keep for 2 days at room temperature, or up to a week in the fridge when covered.