Steam curls up from the valve and your stomach starts talking back. You know when you're about to make somethin' really good, and just the smell alone makes you all happy inside? That's what happens with this sour cream coffee cake. You first hear the faint hiss of steam, which gets louder as the pressure builds up. You sense that foot-tappin' moment comin' where you gotta quickly release some pressure or wait for it to calm down naturally. It's kinda like the cooker is whispering that it's workin' its magic. You notice the float valve start to lift when the pressure's just right, and that's your cue to get ready to open the lid and see a gold-crusted cake underneath.
Sometimes, the slow release really works best for this cake, especially if you don't want it to sink or crack. You can let the pressure go naturally for about 10 minutes and then give it a quick burst of the quick release. The steam whooshing out and the valve hiss are sounds you start to recognize. It's a sign that your cake's tender pull is just about done and perfect. You know that moment's coming where you gotta handle that hot, steamy lid carefully, so you don't lose all the goodness nor burn yourself. Once you hear the last hiss, you can open it and start that delicious smell wafting towards you. It's a moment I always look forward to, y'all.
Look at this beautiful, moist coffee cake topped with a sprinkle of sugar and a touch of cinnamon. It's perfect with a cup of coffee or tea. The texture is so tender, and the flavor is rich and creamy thanks to the sour cream. If you want an extra treat, serve a warm slice with a scoop of vanilla ice cream or a dollop of whipped cream. This cake is sure to become a family favorite for breakfast or dessert.
Sour Cream Coffee Cake (with Crumb Topping)
Ingredients
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- ½ cup Packed light brown sugar
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 1 cup Sour cream
- ½ cup Vegetable oil
- 2 Large eggs
- 2 teaspoon Vanilla extract
- ⅓ cup Brown sugar (for crumb topping)
- ⅓ cup All-purpose flour (for crumb topping)
- ¼ cup Butter, softened (for crumb topping)
- 1 teaspoon Ground cinnamon (for crumb topping)
- ¼ teaspoon Salt (for crumb topping)
- ¼ cup Chopped nuts (optional, for crumb topping)
- For serving Vanilla ice cream or whipped cream optional
Instructions
Instructions
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In another bowl, mix the sour cream, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Do not overmix.
- Pour the batter into a greased baking pan or instant pot-safe pan.
- For the crumb topping, mix together brown sugar, flour, softened butter, cinnamon, salt, and nuts if using, until crumbly.
- Sprinkle the crumb topping evenly over the batter.
- Cook the cake either in a preheated oven at 350°F (175°C) for about 30 minutes, or in an instant pot using the pressure setting for 30 minutes.
- Use natural pressure release for 10 minutes, then quick release the remaining pressure if cooking in an instant pot.
- Carefully open the lid when all pressure is released and remove the cake.
- Let the cake cool slightly before serving. Serve warm with a scoop of vanilla ice cream or whipped cream if desired.
