Coffee cake that is both moist and rich, and is suitable for any occasion.
INGREDIENTS
Cake– 3 cups all purpose flour– 1 teaspoon baking soda– 1/2 teaspoon baking powder– 1 teaspoon fine sea salt– 2 sticks unsalted buttersoftened at room T– 2 cups granulated sugar– 4 large egg– 2 teaspoons vanilla extract– 2 cups sour cream or a combo of sour cream and yogurtCinnamon sugar– 2 1/2 tablespoons ground cinnamon– 1/2 cup granulated sugar– 1/3 cup light brown sugar light Muscovado or Demerara work too
Step 1
Heat oven to 350°F (175°C) with a rack in the middle. Butter the cake pan bottom and sides, then line with parchment. Set aside.
INSTRUCTION
Step 2
Bake the cake:
Mix flour, baking soda, powder, and salt in a large bowl. Set aside. Beat butter and sugar in a mixer until light and creamy. Beat each egg carefully after adding it. Beat in vanilla.
Step 3
Mix the flour mixture and sour cream alternately into the batter. After each addition, beat until smooth, scraping bowl sides as required.
Step 4
In a small bowl, mix cinnamon and sugars to make cinnamon sugar. Place 1/3 of the batter in the pan, top with 1/3 of cinnamon sugar, and repeat twice more.
Step 5
Bake the cake for 50-60 minutes or until a skewer inserted in the center comes out clean. The cake's top should be dark brown.
Step 6
If the cake starts to darken too quickly, cover it with aluminum foil in the last 15 minutes to finish baking.
Step 7
Let cake cool in pan for 15 minutes. Slide a narrow knife around the cake's edges, then remove it from the pan and cool on a wire rack. Serve as is or sprinkle with powdered sugar.