Sour-Cream Coffee Cake

cooking.nytimes.com

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

Here is a classic coffee cake with a tender crumb and a crunchy streusel topping that comes together in about an hour. It's quite rich, so your serving sizes don't need to be large.

subheading: FOR THE CAKE:

½ cup/113 grams unsalted butter at room temperature

1 ¼ cups/260 grams sugar

2 large eggs

1 ½ cups flour/188 grams

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 ¼ cups/300 grams sour cream

1 teaspoon vanilla

subheading: FOR THE TOPPING:

½ cup/104 grams sugar

2 teaspoons all-purpose flour

1 tablespoon cinnamon

⅓ cup/70 grams chopped pecans or walnuts

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer