Sour Cream Coffee Cake
Serves 12-18
Ingredients
For Batter
- 2 cups sugar
- 2 sticks unsalted butter, room temperature
- 2 eggs
- 2 egg yolks
- 2 tsp vanilla extract
- zest of 2 oranges
- 2 cups sour cream
- 2 cups all-purpose flour
- 1 cup cake flour
- ¾ tsp baking soda
- 1 tbsp baking powder
- 2 tsp kosher salt
For Crumble Topping
- 1½ cups all-purpose flour
- 1½ cups brown sugar
- 2½ tsp cinnamon
- ½ tsp nutmeg
- 1 tsp kosher salt
- ½ tsp baking powder
- 2 sticks unsalted butter, cubed & chilled
Equipment
- nonstick cooking spray
- piece of parchment cut longer than length of pan
- piece of parchment cut longer than width of pan
- all-purpose flour
- 9" x 13" baking pan
How-to
Prepare Pan
- Coat pan with nonstick cooking spray
- Lay one piece of parchment across length of pan, over hanging the sides. Coat with nonstick spray
- Repeat with remaining piece of parchment, laying it across width. Coat with nonstick spray and all-purpose flour, shaking out excess
Make Batter
- In a medium bowl, combine dry ingredients. Whisk to thoroughly combine and set aside
- In the bowl of a standing mixer fitted with the paddle attachment, beat butter and sugar on high until light and fluffy, about 3 minutes. Add eggs, one at a time, beating to combine after each addition. Beat in orange zest and vanilla. Scrape down bowl
- With mixer on low speed, alternate adding in dry ingredients and sour cream. Begin with ⅓ of the dry ingredients, beat to combine, add ½ of the sour cream, beat to combine.
- Repeat steps, finishing with dry ingredients. Scrape down bowl. Beat batter for 15 seconds. Set batter aside
Make Crumb Topping, Layer & Bake
- In the bowl of a food processor, combine dry ingredients. Pulse to thoroughly combine
- Add butter and pulse until mixture resembles coarse meal, about 30, 1-second pulses
- Spread ½ of cake batter evenly into prepared pan. Top with ½ of the crumb mixture
- Spread remaining cake batter, then top with remaining crumb mixture
- Bake for 50-60 minutes, rotating halfway through bake time. Cake is done when a skewer inserted into the center come out clean. Remove from oven to a cooling rack. Cool for 30 minutes
To Serve
- Remove cake from pan to a cutting board by grasping long sides of the parchment sling
- Slice and dust with powdered sugar (optional). Store in a tightly sealed container for up to 5 days