Sour cream coffee cake is a moist, tender, and flavorful snack cake. My recipe has both a cinnamon sugar ripple and a sweet crumb topping, but it's still easy enough for beginners!

Recipe: https://sugarspunrun.com/sour-cream-c...
Vanilla Glaze Recipe: https://sugarspunrun.com/vanilla-glaze/

Ingredients
Ripple
¼ cup granulated sugar (50g)
1 ½ teaspoons cinnamon
¼ teaspoon salt
Cake
½ cup unsalted butter, softened (113g)
1 cup granulated sugar (200g)
⅓ cup light brown sugar, firmly packed (66g)
2 large eggs, room temperature preferred
1 cup sour cream (240g)
1 ½ teaspoons vanilla extract
1 ¾ cups all-purpose flour (220g)
¾ teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon salt
Streusel topping
1 ⅓ cups all-purpose flour (175g)
1 cup brown sugar, firmly packed (200g)
¼ cup granulated sugar (50g)
4 ½ teaspoons ground cinnamon
¼ teaspoon salt
10 Tablespoons unsalted butter, melted and cooled until no longer warm to the touch (140g)

Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
9x9” metal pan (Affiliate Link): https://amzn.to/37LKwq6
Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx

Instructions
00:00 Introduction
For the ripple
00:17 Preheat oven to 350F (175C) and lightly grease a 9x9” (23x23cm) metal pan with butter. Set aside.
00:30 In a small mixing bowl, whisk together sugar, cinnamon, and salt for the ripple and set aside.
For the cake
00:50 Combine butter and sugar in a large mixing bowl and use an electric mixer to beat together until light and fluffy.
01:45 Add eggs and beat until completely combined.
02:17 Add sour cream and vanilla extract and stir well. Pause periodically to scrape down the sides and bottom of mixing bowl with a spatula to ensure all ingredients are well incorporated.
03:03 In a separate, medium-sized mixing bowl, whisk together flour, baking powder, baking soda, and salt.
03:33 Gradually fold dry ingredients into wet ingredients until batter is uniform.
03:57 Spread approximately half (slightly less than half is best) of the batter evenly into the bottom of your prepared pan, then sprinkle the cinnamon/sugar ripple mixture over the batter. Dollop the remaining batter over the ripple layer and gently spread into an even layer over the surface. Prepare the streusel topping.
For the streusel
05:00 Combine flour, sugars, cinnamon, and salt In a medium sized bowl and whisk until combined.
05:53 Pour melted, cooled butter over the flour mixture and use a fork to toss / claw together the mixture until you have a crumbly streusel mixture (all the butter should be absorbed and no dry flour should be remaining).
06:48 Sprinkle streusel evenly over prepared batter.
07:11 Bake in center rack of 350F (175C) oven for 50 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
07:26 Allow to cool before cutting and serving.

Notes
Glaze
If you’d like to add a simple vanilla glaze over the coffee cake, whisk together ½ cup (65g) powdered sugar with 2-4 teaspoons of milk and ¼ teaspoon vanilla extract until you have a smooth glaze that ribbons off your whisk.
Storing
Store in an airtight container at room temperature for up to 5 days. This coffee cake may also be wrapped in plastic wrap and then aluminum foil and frozen for several months.

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