You catch the smell through the steam vent and suddenly you are starving.
You start to notice the notes of cinnamon and brown sugar wafting from the pressure cooker. It's like a bakery in your own kitchen, and that smell just pulls you right in.
Every time you make this coffee cake you realize it's kinda foolproof. It works real nice whether you're using a traditional oven or your trusty pressure cooker. The aroma gets better with each run.
You remember last time you added a little more sour cream for extra moistness. Yeah that little tweak makes the cake so soft and tender. This recipe is real forgiving and perfect for those lazy weekend mornings.
You feel excited because you know you're about to get a slice of that sweet, cinnamon goodness. The crumb topping is crunchy and sweet, just how you like it. It's honestly one of your favorite things to bake.
And you know that once it's done, you're gonna wanna share it with your friends. But honestly, maybe just a tiny piece for yourself first. Gotta savor those first bites.
Once the cake cools a little, you cut a slice and see the beautiful layers of cake and crumb. The texture's just right - moist, crumbly, little sticky from the sour cream. Perfect with a cup of coffee or tea.
Then you sit back, take a bite, and smile because y'all are gonna get hooked on this recipe. It's simple, flavorful, and just so darn good when it comes out of that pressure cooker.
Sour Cream Coffee Cake (with Crumb Topping)
Ingredients
Cake Batter
- 2 cups All-purpose flour
- 1 cup Sugar
- ½ cup Unsalted butter softened
- 1 cup Sour cream
- 2 Eggs large
- 1 teaspoon Vanilla extract
- ½ teaspoon Salt
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
Crumb Topping
- 1 cup Brown sugar packed
- ½ cup All-purpose flour
- ½ cup Unsalted butter cold and cubed
- 1 teaspoon Ground cinnamon
- ¼ teaspoon Salt
Additional
- 1 tablespoon Butter for greasing the pan
- 1 tablespoon Sugar for sprinkling
- Non-stick spray optional
Instructions
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Add eggs one at a time to the butter mixture, beating well after each addition, then stir in vanilla.
- Alternately add dry ingredients and sour cream to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
- For the crumb topping, combine brown sugar, flour, cinnamon, and salt in a bowl. Cut in the cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
- Pour batter into the prepared pan and sprinkle the crumb topping evenly over the batter.
- Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature with your favorite coffee or tea.
- Store leftovers covered at room temperature for up to 3 days.
