The soft cake and cinnamon crumbs on top of this sour cream coffee cake loaf make it taste great.
INGREDIENT
FOR THE CRUMB TOPPING:– 1/3 cup (67g) firmly packed light or dark brown sugar– 1/2 cup (60g) all-purpose flour– 1 teaspoon ground cinnamon– pinch of salt– 3 tablespoons (42g) unsalted butter, meltedFOR THE CAKE:– 1 & 1/2 cups (180g) all-purpose flour– 3/4 teaspoon baking powder– 1/4 teaspoon baking soda– 1/4 teaspoon salt– 1/2 cup (113g) unsalted butter, softened– 1/2 cup (100g) granulated sugar– 2 large egg– 1 teaspoon vanilla extract– 1/2 cup (113g) sour cream
FOR CRUMB TOPPING:
Mix brown sugar, flour, cinnamon, and salt in a small bowl. Stir in the melted butter until combined. Set aside.
Step 1
INSTRUCTIONS
MAKE THE CAKE:
Preheat oven to 350°F. Wrap a 9" x 5" loaf pan* in parchment paper to overhang on the long sides. Grease paper. Grease the pan instead of using parchment paper.
Step 2
Beat butter and brown sugar until fluffy with a medium-speed electric mixer. After adding each egg, mix well. Mix in vanilla.
Step 3
Lower the mixer speed. Three portions of flour mixture and two portions of sour cream are added. Mix until combined or flour streaks remain.
Step 4
Sprinkle crumb topping on batter. Bake 40–45 minutes until the cake is browned and a pick inserted into the centre comes out clean.
Step 5
Wait 15 minutes to cool the cake on a wire rack in the pan. Lift the cake from the pan using the overhanging parchment paper and cool it on a wire rack.
Step 6
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