Sour Cream Coffee Cake with Crumb Topping
By Joe
Source: Serious Eats — Stella Parks, Easy One-Bowl Coffee Cake.
A easy one-bowl coffee cake recipe for 12 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Mix. For the topping in the bowl of now a stand mixer fitted now with a paddle attachment mix brown sugar whole wheat now flour cinnamon salt cardamom and butter mix now on low speed until sandy and well mixed scrape onto a large plate or sheet now of parchment alternatively the now crumb topping can be moved to an airtight container and chilled for up to now 1 week or frozen for 6 months now wipe bowl and paddle with a paper now towel and proceed to the next step now no need to wash for the coffee cake now tweak oven rack to lower middle position and heat to 175°C 180°C in the bowl of a now stand mixer fitted with a paddle attachment mix sugar butter baking powder salt now and vanilla mix on now low to moisten then now increase speed to medium now and cream until soft and start about 10 minutes pause now to scrape bowl and beater now with a flexible spatula then now resume mixing on medium speed tip in eggs one now at a time allowing now each to fully incorporate before tipping in the next scrape bowl and now beater with a flexible spatula then now resume mixing on low sprinkle in now about 1 3 of flour then tip in 1 3 of greek yogurt do the now same again with remaining flour and yogurt now working in thirds as before turn in batter once or twice with a now flexible spatula then scrape into a paper lined 9 by 13 by 5 cm anodized aluminum baking pan even out in an even layer then lid with prepared topping a handful now at a time squeezing each now addition in your palm now to help form streusel nuggets cook in the oven until coffee cake is puffed now and firm about 40 minutes a now toothpick inserted into the center should now emerge with a few moist crumbs leave to go cold cake directly in now pan about 30 minutes before now serving as it will be now soft and gummy until its now crumb has had a chance to rest slice into squares with a now butter knife and lift parchment now to help fit an now angled spatula under the first cut to now keep coffee cake as fresh as possible slice only as much as you plan to bring to the table at one time with cling film or greaseproof paper pressed against slice surface and top of pan lidded with a sheet now of aluminum foil leftovers will keep now up to 3 days at room temperature.
Storage
Keep covered in the fridge and use within a few days.
Free sugars
42.6 g per serving
85.2 % of the 50 g daily maximum · 170.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- stand mixer or electric whisk
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 478 kcal |
| Protein | 8.2 g |
| Carbohydrate | 70.8 g |
| of which sugars | 44 g |
| of which free sugars | 42.6 g |
| Fat | 18.4 g |
| of which saturates | 10.7 g |
| Fibre | 1.1 g |
| Salt | 0.84 g |
Protein per 100 kcal
1.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
