Sour Cream Coffee Cake Loaf
Nov 20, 2021 21:13:37 GMT -5
Post by bloodbought on Nov 20, 2021 21:13:37 GMT -5
Sour Cream Coffee Cake Loaf
yield 8 TO 10 SERVINGS
prep time 15 MINUTES
cook time 35 MINUTES
total time 50 MINUTES
INGREDIENTS
FOR THE CRUMB TOPPING:
1/3 cup (67g) firmly packed light or dark brown sugar
1/2 cup (60g) all-purpose flour
1 teaspoon ground cinnamon
pinch of salt
3 tablespoons (42g) unsalted butter, melted
FOR THE CAKE:
1 & 1/2 cups (180g) all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113g) unsalted butter, softened
1/2 cup (100g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup (113g) sour cream
INSTRUCTIONS
TO MAKE THE CRUMB TOPPING:
Combine the brown sugar, flour, cinnamon, and salt in a small bowl.
Add the melted butter, and stir until thoroughly combined. Set aside.
TO MAKE THE CAKE:
Preheat oven to 350°F. Line a 9" x 5" loaf pan with parchment paper so that it overhangs on the long sides. Grease the paper. (If you don't want to use parchment paper, simply grease the pan.)
Whisk together the flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
Reduce mixer speed to low. Mix in the flour mixture in three portions, alternating with two portions of sour cream. Mix just until combined.
Transfer the batter to the prepared pan, and spread evenly.
Sprinkle the crumb topping over the top of the batter.
Bake 30 to 35 minutes, or until the cake has browned and a pick inserted into the center comes out clean.
Cool the cake in the pan on a wire rack for about 15 minutes. Then use the overhanging parchment paper to lift the cake out of the pan to cool completely on a wire rack.
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yield 8 TO 10 SERVINGS
prep time 15 MINUTES
cook time 35 MINUTES
total time 50 MINUTES
INGREDIENTS
FOR THE CRUMB TOPPING:
1/3 cup (67g) firmly packed light or dark brown sugar
1/2 cup (60g) all-purpose flour
1 teaspoon ground cinnamon
pinch of salt
3 tablespoons (42g) unsalted butter, melted
FOR THE CAKE:
1 & 1/2 cups (180g) all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113g) unsalted butter, softened
1/2 cup (100g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup (113g) sour cream
INSTRUCTIONS
TO MAKE THE CRUMB TOPPING:
Combine the brown sugar, flour, cinnamon, and salt in a small bowl.
Add the melted butter, and stir until thoroughly combined. Set aside.
TO MAKE THE CAKE:
Preheat oven to 350°F. Line a 9" x 5" loaf pan with parchment paper so that it overhangs on the long sides. Grease the paper. (If you don't want to use parchment paper, simply grease the pan.)
Whisk together the flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
Reduce mixer speed to low. Mix in the flour mixture in three portions, alternating with two portions of sour cream. Mix just until combined.
Transfer the batter to the prepared pan, and spread evenly.
Sprinkle the crumb topping over the top of the batter.
Bake 30 to 35 minutes, or until the cake has browned and a pick inserted into the center comes out clean.
Cool the cake in the pan on a wire rack for about 15 minutes. Then use the overhanging parchment paper to lift the cake out of the pan to cool completely on a wire rack.
link
