Sour Cream Coffee Cake

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 78.

	this recipe	typical
fat	63%	63%
total sugar	133%	109%
brown sugar share of total sugar	24%	42%
egg	32%	30%
leavener	1%	2%
salt	0%	1%
liquid	76%	69%
flour strength	1.0	1.0

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

95 g	Â3/4 cup all-purpose flour (spooned & leveled (95 grams))
100 g	Â1/2 cup packed light brown sugar ((100 grams))
6 g	2 teaspoons ground cinnamon
	Tiny pinch of salt
85 g	6 tablespoons cold unsalted butter (cubed into small pieces (85 grams))
70 g	⠓ cup granulated sugar ((70 grams))
6 g	2 teaspoons ground cinnamon
220 g	1 Â3/4 cups all-purpose flour (spooned and leveled (220 grams))
4 g	1 teaspoon baking powder
	Â1/4 teaspoon baking soda
	Â1/2 teaspoon salt
	Â1/2 teaspoon ground cinnamon
113 g	Â1/2 cup unsalted butter (softened (113 grams; 1 stick))
250 g	1 Â1/4 cups granulated sugar ((250 grams))
100 g	2 large eggs (at room temperature)
9 g	2 teaspoons pure vanilla extract
240 g	1 cup sour cream (at room temperature (240 grams))

Method: 11 steps, published by www.livewellbakeoften.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This was fantastic and easy to make. Followed the recipe exactly. The review where I believe the author suggested using a spatula with cooking spray to spread the top layer of better out was a great suggestion. Hubby loves this so will be a repeater f0r sure!” — a cook, 5.0★

“Perfectly moist and delicious! The batter is very thick. I would suggest pouring less batter in the bottom of the pan, since I barely had enough batter to cover the streusel. I will definitely make this again.” — a cook, 5.0★