Because sour cream is the primary ingredient, this sour cream coffee cake is soft, supple, and moist. This delicious cake, which has a layer of buttery, brown sugar, and cinnamon streusel in the middle and on top, is the ideal comfort meal. For a filling breakfast, try this sour cream coffee cake with a cup of coffee.
Coffee cakes are less sweet than conventional ones and are denser. It does not, however, contain any coffee, despite what is widely believed. A variety of cakes that go well with coffee are referred to by this name. So what are you waiting for? Enjoy this coffee cake for a morning dose of pleasure.
Eggs depending on serving size
1: Set the oven’s temperature to 350°F. Use cooking spray or butter to grease the baking pan. Line the bottom and sides of the pan with parchment paper. To make cake release simple, leave the sides dangling.
2: Combine the brown sugar, cinnamon, melted butter, and chopped pecans to make the filling and topping. Leave it alone.
3: To make the cake batter, beat the butter and sugar together for five to eight minutes, or until the mixture is light and fluffy. This step is crucial because it makes your coffee cake supple and soft.
4: Add each egg separately. To ensure that the eggs are well incorporated into the batter, beat them. The sour cream and vanilla were then added.
5: Sift the flour and baking powder together in another bowl. This will guarantee that the batter is smooth.
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6: Gradually include these components into the cake dough. Use an electric mixer to blend everything well at low speed. The batter will thicken and solidify.
7: Spoon half of the batter onto the lined pan and even it out with a spatula to start assembling the layers. The batter should be covered with half of the filling. With the remaining batter and filling on top, repeat this process.
8: Continue baking the cake until a toothpick inserted in the middle of the cake comes out clean. In a pan, let it cool for approximately 10 minutes. After that, place it on a wire rack to finish cooling.