- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Our sour cream cinnamon streusel coffee cake is outrageously good. We make the batter with sour cream, butter, and vanilla, then add brown sugar cinnamon streusel. We also add a maple butter drizzle after baking, which is delicious, but you can leave the cake plain or add a dusting of powdered sugar on top instead.
Ingredient:
- 12 tablespoons (170g) unsalted butter, at room temperature, 1 ½ sticks
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 2 ¼ cups (290g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3/4 cup (150g) brown sugar
- 1/2 cup (100g) granulated sugar
- 1 tablespoon pure vanilla extract
- 3/4 teaspoon almond extract
- 1 ¼ cups (280g or 10 oz) sour cream
- 8 tablespoons (115g) unsalted butter, melted, 1 stick
- 1 tablespoon molasses
- 1 tablespoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon grated nutmeg
- 1/3 cup (65g) brown sugar
- 1/4 cup (50g) granulated sugar
- 1 1/3 cups (170g) all-purpose flour
- 2/3 cup (70g) walnuts, chopped, optional
- 2 tablespoons (30g) unsalted butter
- 1 tablespoon pure maple syrup
- 1/2 cup (55g) powdered sugar
- 1 tablespoon milk
- Pinch fine sea salt
