Sour Cream Coffee Cake Loaf
A sliceable vanilla sour-cream loaf with a cinnamon-sugar ribbon and a buttery crumb topping.
Servings: 10 slices
Equipment
- 9-by-5-inch metal loaf pan
- parchment paper
- electric mixer
- wire rack
- Long wooden skewer
Ingredients
Crumb topping
- 1/2 cup all-purpose flour 60 g
- 1/4 cup packed light brown sugar 50 g
- 1/2 tsp ground cinnamon
- 3 tbsp unsalted butter 42 g; melted
Cinnamon ribbon
- 1/3 cup packed light brown sugar 67 g
- 2 tsp ground cinnamon
Cake batter
- 1 1/2 cups all-purpose flour 180 g
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp fine salt
- 1/2 cup unsalted butter 113 g; softened
- 3/4 cup granulated sugar 150 g
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1/2 cup full-fat sour cream 120 g; room temperature
- 2 tbsp whole milk 30 ml; room temperature
Instructions
- Heat the oven to 350°F (175°C). Line a 9-by-5-inch metal loaf pan with parchment, leaving lifting handles along the long sides.
- For the topping, stir its flour, brown sugar and cinnamon together, then add the melted butter. Pinch into loose crumbs and refrigerate while preparing the batter. Separately mix the ribbon brown sugar and cinnamon.1/2 cup all-purpose flour, 1/4 cup packed light brown sugar, 1/2 tsp ground cinnamon, 3 tbsp unsalted butter, 1/3 cup packed light brown sugar, 2 tsp ground cinnamon
- Whisk the cake flour, baking powder, baking soda and salt in a bowl. In another bowl, beat the softened butter and granulated sugar for 2–3 minutes until lighter.1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp fine salt, 1/2 cup unsalted butter, 3/4 cup granulated sugar
- Beat in the eggs one at a time, then the vanilla. Mix the sour cream with the milk. Add the flour mixture in three portions, alternating with the sour-cream mixture in two portions, on low speed. Stop when blended.2 large eggs, 2 tsp vanilla extract, 1/2 cup full-fat sour cream, 2 tbsp whole milk
- Spread half the batter in the pan. Scatter the cinnamon-ribbon mixture evenly over it, leaving a narrow border at the edges. Spoon the remaining batter over the top in small dollops, then gently join them without dragging through the ribbon. Scatter the chilled crumb topping over the surface.
- Bake on the center rack for 55–65 minutes, checking from 55 minutes. A long skewer inserted through cake rather than only the sugar ribbon should emerge without wet batter. Tent loosely with foil if the topping browns before the middle is done.
- Cool in the pan on a rack for 20 minutes. Lift out carefully using the parchment and cool on the rack for another 40 minutes before slicing. Cut into 10 slices with a serrated knife; the topping is naturally crumbly.
Notes
Use a 9-by-5-inch metal loaf pan. This distinct loaf format is an untested proposal, not a duplicate of the existing 8-inch square coffee cake.
Store airtight at cool room temperature up to 2 days. Freeze individually wrapped slices up to 2 months for quality; thaw covered at room temperature.
Store airtight at cool room temperature up to 2 days. Freeze individually wrapped slices up to 2 months for quality; thaw covered at room temperature.