Sour Cream Coffee Cake

By King Arthur Baking · kingarthurbaking.com

Yields 12; one 9 1/2" tube pan or 9" square cake

50–60 min

A tender butter cake layered with cinnamon-sugar topping, bound with sour cream and baked until golden.

prepPreheat oven to 350°F / 175°C
prepGrease and flour a 9 1/2" tube pan or 9" square pan
8 tablespoons / 113 g unsalted butter, softened	Beat butter, sugar & eggs	Alternate flour mixture & sour cream into batter	Layer half batter, half topping, repeat	Bake 350°F / 175°C, 30–40 min until set	Cool, turn out if tube pan, dust with sugar
1 cup / 198 g granulated sugar
2 large eggs, at room temperature
2 cups / 240 g King Arthur Unbleached All-Purpose Flour	Mix flour, baking powder, soda & salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
1 cup / 227 g sour cream or plain yogurt, at room temperature
1/2 cup / 99 g granulated sugar	Combine cinnamon sugar, vanilla & nuts for topping
2 teaspoons ground cinnamon
2 teaspoons King Arthur Pure Vanilla Extract
1/2 cup / 57 g chopped walnuts or pecans (optional)
King Arthur Snow White Non-Melting Sugar or confectioners' sugar, for dusting (optional)

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