epicurious4.4
Cinnamon Sour Cream Coffee Cake
The addition of cardamom gives this classic coffee cake recipe a flavorful and unexpected zing. Bake this easy cake for brunch or for an afternoon pick-me-up.
👥 10 Servings👤 Cheryl Day📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●blender
- ●mixing bowl
- ●spatula
📝 Preparation Steps
1
Position a rack in the lower third of the oven and preheat the oven to 350°F. Spray a 10-inch tube pan with vegetable oil spray and line the bottom with a ring of parchment.
2
To make the streusel: In a small bowl, combine the brown sugar, flour, cinnamon, slat, and pecans, if using. Cut in the butter with a pastry blender until the crumbs are the size of peas. Put the topping in a covered container and set aside in the freezer, while you mix the cake batter.
3
To make the cake: Sift together the flour, baking powder, baking soda, salt, and cardamom; set aside.
4
In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter and granulated sugar for 4 to ⏱️ 5 minutes, until light and fluffy. Add one egg at a time, mixing well after each addition. Add the vanilla and sour cream and mix just until blended.
5
With the mixer on low, add the flour mixture in thirds to the butter mixture, mixing until just combined and no streaks of flour are visible; scrape down the sides of the bowl as necessary.
6
Scrape half the batter into the prepared pan and spread it evenly with a spatula. Sprinkle with ¾ cup of the streusel. Spoon the rest of the batter into the pan, spreading it evenly, and top with the remaining streusel.
7
Bake for 50 to ⏱️ 60 minutes, until a cake tester inserted in the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for ⏱️ 30 minutes.
8
While the cake cools, make the glaze. Mix the confectioners' sugar, honey, and 2 Tbsp. water together in a small bowl. Set aside.
9
Turn the cake out of the pan, then invert onto a serving plate, with the streusel side up. Use a fork to drizzle the glaze over the top of the cake. Wrapped in plastic wrap, the cake will keep at room temperature for 2 to 3 days.
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