You should give this simple sour cream coffee cake recipe a try if you share my obsession with coffee cake. This coffee cake is incredibly moist, delicate, and tender. And the not-so-secret ingredient, sour cream, is to blame for everything. Compared to conventional cakes, coffee cakes are a little denser and less sweet. Therefore, they are ideal for breakfast. The completed sponge is soft, delicious, and moist thanks to the addition of butter, eggs, and sour cream. In other words, this coffee cake is perfect for breakfast. Don't feel restricted from having it in the late afternoon or at midnight, though. You'll want it all day because it's so good. Also, make it easy. The instructions are very simple to follow, and the recipe only calls for common baking ingredients.
Here's how you can make this rich and moist cake at home.
Ingredients:
• 1/4 teaspoon baking soda
• 1/2 cup sour cream
• 1/2 cup salted butter
• 1 cup all-purpose flour
• 1/2 teaspoon vanilla extract
• 1 large egg
• 1/2 cup granulated sugar
• 1/2 teaspoon baking powder
For the topping:
• 1 teaspoon ground cinnamon
• 1/4 cup brown sugar
• 1 cup chopped pecans
Method:
• Grease an 8x8" baking pan sparingly.
• The oven should be preheated to 350 degrees Fahrenheit.
• In a bowl, combine the topping ingredients. Set aside.
• Butter and sugar are whipped together in a mixing bowl until light and fluffy. Mix in an egg. Add the sour cream and vanilla after that.
• Flour, baking powder, and baking soda should be combined in a separate bowl.
• Simply incorporate the butter mixture with the dry ingredients.
• Pour half of the batter onto the pan that has been prepared and even out the bottom layer.
• Over the top, distribute half of the topping mixture. Then, equally distribute the remaining batter on top.
• The remaining topping mixture should be distributed on top.
• A toothpick inserted in the centre should come out clean or nearly clean after 35 to 45 minutes of baking in a preheated oven.
• Halfway through baking, check the mixture; you might want to cover it with tinfoil to prevent the top from over-browning.
• A minimum of 10 minutes should pass to cool the cake before serving.
