Recipe Background
Momma always says "it's important to make a good first impression." Momma's Sour Cream Coffee Cake is her way of doing just that and wow does it work! The cake is tender and moist, with the light tang of sour cream baked right in. In the middle and on top is a crunchy, sugary, nutty coconut and pecan streusel, adding stripes of sweetness to an already amazing treat! Momma's Sour Cream Coffee Cake makes it very easy to make new friends!
Momma always says "it's important to make a good first impression." Momma's Sour Cream Coffee Cake is her way of doing just that and wow does it work! The cake is tender and moist, with the light tang of sour cream baked right in. In the middle and on top is a crunchy, sugary, nutty coconut and pecan streusel, adding stripes of sweetness to an already amazing treat! Momma's Sour Cream Coffee Cake makes it very easy to make new friends!
Ingredients
For the topping:
- 1/4 cup all-purpose flour
- 1 cup brown sugar
- 1/2 cup flaked coconut
- 1 cup pecans toasted and chopped
- 1/2 teaspoon salt
- 1/2 cup unsalted butter very cold
For the cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 1 cup white sugar
- 2 eggs room temperature
- 1 cup sour cream
Directions
- Preheat the oven to 350 degrees F.
- Coat a 9x9- inch square baking dish with cooking spray.
- In a medium bowl, add 1/4 cup of the flour, the brown sugar, the coconut, the pecans, and 1/2 teaspoon of the salt and whisk to combine.
- Using a cheese grater, grate 1/2 cup of the cold butter into the flour mixture and toss with a fork until it is evenly mixed.
- Transfer the topping mixture to the refrigerator.
- In a medium bowl, sift the remaining flour, the baking powder, the baking soda, and the remaining salt and stir gently to combine. Set the dry ingredient mixture aside.
- In the bowl of a stand mixer, add the remaining softened butter and beat until the butter is light and fluffy.
- Gradually add the white sugar to the butter, while beating, until combined.
- Add the eggs, 1 at a time, to the butter-sugar mixture and beat after each addition until each egg is fully incorporated.
- Add 1/2 of the dry ingredient mixture and 1/2 of the sour cream to the butter mixture and beat until they are fully incorporated.
- Add the remaining dry ingredients and the remaining sour cream to the batter mixture, and beat on high until they are fully combined.
- Add 1/2 of the batter to the prepared baking dish, spreading it out evenly.
- Add 1/2 of the reserved topping mixture to the batter layer in the baking dish.
- Add the remaining cake batter and the remaining topping mixture, in that order, to the baking dish, spreading both out evenly.
- Bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes-1 hour.
- Cool the cake on a wire rack for 30 minutes.
- Serve.
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