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Sour Cream Coffee Cake

This moist, classic sour cream coffee cake is perfect for brunch or snacking. This recipe is pretty basic. Double the Brown Sugar Crunch to make it extra indulgent, and in season, add a handful of fresh blueberries to the center.

Serves nine people. 


  • 1/2 cup (1 stick) unsalted butter
  • 2 cups granulated sugar
  • 2 large eggs
  • 11/3 cups sour cream
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt (omit if you use salted butter)

Brown Sugar Crunch Topping

  • 1/3-cup all-purpose flour
  • 1/2-cup packed brown sugar
  • 2 tablespoons melted butter
  • 1 teaspoon ground cinnamon


  1. Preheat oven to 350 degrees F. Grease a 9-inch square pan.
  2. For the Brown Sugar Crunch, which you’ll use for topping and filling, use a medium bowl. Mic 1/3 cup four, brown sugar, melted butter and cinnamon with a fork until mixture is crumbly.
  3. For the cake, in a large bowl, cream together butter and sugar. No need to use a mixer; this can easily be done by hand. Beat in eggs one at a time until mixture is light and fluffy. Stir in sour cream and vanilla, then mix in 2 cups flour, the baking powder and salt.
  4. Spread just over half the batter into the prepared pan, then sprinkle with just over half of the Crunch mixture. Add remaining batter in dollops over the top, then smooth gently. Sprinkle with remaining Crunch mixture.
  5. Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.


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