Sour Cream Coffee Cake (updated 3/16/22)
Crumb Topping:
3/4 cups all-purpose flour
2/3 cup packed light brown sugar
1 teaspoon ground cinnamon
pinch salt
5 tablespoons unsalted butter, at room temperature
Cake:
1/2 cup (1 stick) unsalted butter
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 cup sour cream
Crumbs: Combine 1/2 cup of the flour, brown sugar, cinnamon, and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Add remaining 1/4 cup flour and form crumbs into small to medium clumps with your fingers.
Cake: Preheat the oven to 350. Butter an 8-inch square cake pan.
Whisk together the flour, baking powder, baking soda and salt in a small bowl.
Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
Spoon the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle on the crumb topping.
Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour.
8 servings