Ingredients
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter (melted)
• 1 cup sour cream
• 2 large eggs
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• For the crumble topping:
- 1/2 cup brown sugar
- 1/2 cup chopped pecans or walnuts
- 1 teaspoon cinnamon
- 2 tablespoons cold unsalted butter
• Optional: drizzle of vanilla glaze or caramel sauce for extra flavor
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
2. Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl.
3. Beat the eggs in a separate bowl, then add sour cream, vanilla extract, and melted butter. Mix until smooth.
4. Gradually pour wet ingredients into dry, stirring gently until combined.
5. Pour batter into prepared pan and smooth top.
6. Prepare crumble by combining brown sugar, cinnamon, nuts, and cold butter. Incorporate butter until texture resembles coarse crumbs.
7. Sprinkle crumble evenly over batter.
8. Bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
9. Cool before slicing. Drizzle with vanilla glaze or caramel if desired.
Notes
• Serve the coffee cake warm or at room temperature.
• For added flavor, top with a vanilla glaze or caramel sauce.
• Store leftovers in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
• To freeze, wrap tightly and store up to 2 months.
• Reheat slices in microwave for 15-20 seconds or warm in oven at 350°F for 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg