Sour Cream Coffee Cake

5 from 2 votes

Prep Time 30

Cook Time 40

Yield 1 Loaf

Combine brown sugar, all-purpose flour and cinnamon, gently whisk to incorporate
135 g Dark Brown Sugar
95 g All-Purpose Flour
10 g Cinnamon
Add the cold cubed butter and use either a pastry cutter or your hands (I find my hands work best) and mix until you have the consistency of sand, pea sized butter chunks will also do.
85 g Salted Butter
Cover and place the bowl in the fridge until needed.

Line a loaf pan with a strip of parchment paper and gently butter the uncovered sides of the dish.
Preheat oven to 350°.
Whisk flour, baking powder, baking soda and salt. Set aside.
166 g All-Purpose Flour
1 tsp Baking Powder
¼ tsp Salt
¼ tsp Baking Soda
Using either stand mixer or a hand mixer, in a separate bowl, beat the butter and sugar until smooth and pale.
113 g Salted Butter
150 g White Sugar
Add the eggs and vanilla and beat to combine. Add the sour cream and beat to incorporate.
2 Large Eggs
3 tsp Vanilla Extract
120 g Full-Fat Sour Cream
Combine the wet and dry ingredients and beat gently to mix. While mixing, add the whole milk to help ensure everything is incorporated.
2 tbsp Whole Milk
Put half of the batter at the bottom of the loaf pan and cover with half of the streusel mixture.
Cover with the remaining batter, using an offset spatula to gently spread it to the edges, and top with the remaining streusel.
Bake for 40 minutes, or until cake has totally set. The toothpick technique may be a little deceiving as the streusel in the middle melts and may stick to the toothpick.
When done, remove and allow to cool completely on a cooling rack.