Sour Cream Coffee Cake

🧂 Ingredients

• ¾ cup light brown sugar

  (packed)
• ¾ cup all-purpose flour
• 2 teaspoon ground cinnamon
• 1 teaspoon unsweetened cocoa
• 1¼ cups all-purpose flour
• ¾ cup sugar
• ½ cup light brown sugar

  (packed)
• 1½ tablespoon ground cinnamon
• ½ cup butter

  (salted, melted, and cooled)
• 1 cup butter

  (softened, at room temperature)
• 1 cup sugar
• ⅔ cup light brown sugar

  (packed)
• 3 large eggs

  (at room temperature)
• 2 cups sour cream

  (full fat)
• 2 tablespoon vanilla extract
• 3 teaspoon baking powder
• ½ teaspoon salt
• 3⅔ cups all-purpose flour

Instructions

• 1 Preheat your oven to 350°F (175°C/Gas Mark 4) and lightly coat a 9x13 baking
  dish with butter or non-stick cooking spray.
• 2 Mix the ¾ cup light brown sugar, ¾ cup all-purpose flour, 2 teaspoon ground
  cinnamon, and 1 teaspoon unsweetened cocoa in a medium-sized mixing bowl. Use a
  fork to break up any clumps of brown sugar, then set aside.
• 3 In a separate medium-sized mixing bowl, whisk the dry ingredients for the
  streusel topping, including 1¼ cups all-purpose flour, ¾ cup sugar, ½ cup light
  brown sugar, and 1½ tablespoon ground cinnamon. Add the melted ½ cup butter and
  use a fork to combine with the dry ingredients until a crumb texture is formed.
  Set aside.
• 4 Mix the batter in a large mixing bowl or the bowl of your stand mixer. Add the 1
  cup butter, 1 cup sugar, and ⅔ cup light brown sugar then cream them together.
• 5 Add the 3 large eggs, 2 cups sour cream, 2 tablespoon vanilla extract, 3
  teaspoon baking powder, and ½ teaspoon salt, then mix until fully combined. Be
  sure to scrape down the sides and bottom of your mixing bowl.
• 6 Stir in 3⅔ cups all-purpose flour and scrape down the sides and bottom of the
  bowl while mixing. Mix only until the batter is just combined.
• 7 Pour half of the coffee cake batter, or 28-30 ounces, into your prepared 9x13
  baking dish to make the bottom layer. Sprinkle the cinnamon ripple filling over
  the bottom half of the batter.
• 8 Add the remaining coffee cake batter and spread gently using an offset spatula.
  Top with the streusel crumb topping mixture in an even layer that reaches all
  corners of the baking dish.
• 9 Bake at 350°F (175°C/Gas Mark 4) for 50-55 minutes until a toothpick or cake
  tester inserted into the center of the coffee cake comes out clean.
• 10 Remove the pan from your oven when baked and place it on a wire cooling rack to
  cool completely. *If you prefer to serve your coffee cake warm, try dusting it
  with confectioners' sugar for a sweet touch.
• 11 Slice, serve, and enjoy!

Nutrition Info