Sour Cream Coffee Cake Loaf Recipe

The soft cake and cinnamon crumbs on top of this sour cream coffee cake loaf make it taste great. 


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, melted FOR 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


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

Brown Sugar Snack Cake With Dulce De Leche Frosting Recipe 

See Also

See Also