Sour Cream Coffee Cake

This exemplary espresso cake with piece beating is anything but difficult to make. Harsh Cream Coffee Cake is magnificently clammy and has a delectable streusel beating.

I truly wish you could smell and taste this tasty espresso cake at the present time! Gracious, it smells stunning! One of my mother’s best sweets was this clammy and scrumptious espresso cake formula.

Peaches and blueberries are in season at this moment, so I chose to utilize them! Cut up the peaches into little pieces and spot in a bowl with blueberries. On the off chance that you like, cut up two apples (Macoun, Granny Smith, or Macintosh) into little pieces and hurl with a little cinnamon (possibly 1 teaspoon) and add to your cake player. Be certain and attempt Orange Dreamsicle Cake, Chocolate Layered Cake, Red Velvet Cake, and Strawberry Shortcake.

Sour Cream Coffee Cake

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Recipe by A Farm Girls Kitchen/ JessicaCourse: Breakfast, Brunch, DessertCuisine: American, SouthernDifficulty: Easy
Servings

3

loaves
Prep time

15

minutes
Cooking time

1

hour 

5

minutes
Total time

1

hour 

20

minutes

Skip the bakery and make this buttery rich old-fashioned sour cream coffee cake at home!

Ingredients

  • 2 cups granulated sugar

  • 1/2 cup (1 stick) unsalted butter softened

  • 4 large eggs, room temperature

  • 1 1/4 cups  full-fat sour cream

  • 4 cups all-purpose or cake flour sifted

  • 1 tablespoon baking powder

  • 1 teaspoon salt

  • 1 teaspoon pure vanilla extract

  • 1 cup fresh blueberries

  • 2 peaches, peeled, pitted, diced

  • Streusel toppping
  • 1/2 cup (1 stick) unsalted butter softened

  • 1 cup granulated sugar

  • 3/4 cup all-purpose flour

  • 1/2 teaspoon ground cinnamon

Directions

  • Preheat the oven to 350 degrees F. Line three loaf pans with baking papers. Set aside.
  • In a large mixing bowl of a stand mixer or use an electric hand mixer, cream together the butter and sugar.
  • Add the salt, eggs, vanilla, and sour cream and combine. Occasionally scrape the sides and bottom of the bowl with a rubber spatula.
  • Add the half of the flour and combine. Scrape the bowl again with a rubber spatula. Add the remaining flour and baking powder and mix until combined.
  • Fold in the blueberries and peach pieces.
  • Divide the batter evenly between the three loaf pans. Sprinkle the streusel topping evenly on the top of each unbaked coffee cake. (keep any leftover streusel topping in a freezer safe Ziploc bag)
  • Place the loaf pans on a half sheet pan lined with parchment paper. Bake in a preheated 350 degree F oven for 60-65 minutes. Cakes are done when a toothpick inserted into the center of the cakes comes out clean.
  • Let the cakes cool for 20 minutes before slicing.
  • Streusel Topping
  • In a bowl, combine the ingredients with your fingers. Adjust the cinnamon to your liking.

Notes

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