Description
A rustic American-style coffee cake with a delicate sour cream batter and golden, buttery crumb topping. Perfect for quick breakfasts or special occasions.
Ingredients
3/4 cup caster sugar (superfine sugar)
120g unsalted butter (can use coconut oil)
2 large eggs (room temperature)
2 tsp pure vanilla extract
1 tbsp canola oil
1 1/4 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp cooking salt
3/4 cup sour cream (room temperature)
1/2 cup all-purpose flour (for crumb topping)
1/2 cup cold unsalted butter (cut into cubes, can use coconut oil)
1/4 cup plus 1 tbsp caster sugar (for crumb topping)
Instructions
Preheat oven to 350°F (180°C) and grease an 8-inch square cake pan
Combine flour, baking powder, and salt in a bowl
In a separate bowl, whisk caster sugar, melted butter, eggs, vanilla extract, oil, and sour cream until smooth
Add dry ingredients to wet ingredients; mix until just combined
Grease hands, press half of the crumb topping evenly over the bottom of the batter
Mix crumb topping ingredients (flour, cold butter, caster sugar) in a bowl until crumbly
Top remaining bare spots of the batter with remaining crumb mix
Bake 45 minutes until golden and center is set
Let cool 20 minutes before serving
Notes
Room temperature eggs and sour cream ensure proper aeration
Use pastry brush to clean crumb topping edges from the pan sides if needed
For halal version: use plant-based butter/alternative and substitute sour cream with coconut yogurt
Total calories may increase if using coconut milk yogurt
- Prep Time: 15
- Cook Time: 45
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 25g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg