Quick Sour Cream Coffee Cake

This Quick Sour Cream Coffee Cake is super simple to make. It turns out moist, delicious and topped with a brown sugar cinnamon crumble.

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Course: Breakfast, Snack

Cuisine: American

Keyword: sour cream coffee cake, quick coffee cake

Prep Time: 15

Cook Time: 30

Servings: servings

Calories: 167kcal

Author: Dawn

Preheat oven to 350 degrees F. Grease a 9 by 13 baking pan.
Combine the flour, baking powder, baking soda, sugar, and salt in a medium bowl.
Combine the eggs, melted butter, sour cream, and vanilla in another bowl. Stir until they are well combined.
Add the wet and dry ingredients and fold until they are combined.
Spread in the prepared baking pan.
For the crumble combine the brown sugar, sugar, flour, cinnamon, and butter in a small bowl.
Use a pasty cutter or a fork to mix until they are well combined. Sprinkle over the top of the batter.
Bake in the preheated oven for 25 to 30 minutes or until a wooden toothpick comes out clean.

Make sure to preheat the oven before placing the coffee cake in the oven. Turn the oven when you start the recipe
Use melted butter for the batter. The melted butter will be easier to mix into the batter.
Check the coffee cake for doneness with a wooden pick. When the pick is inserted into the center of the cake, and it comes out clean, or with a few moist crumbs, the cake is done.
The coffee cake freezes well. Place the coffee cake in an airtight container for up to two to three months.

Nutrition information is an estimate and may vary with the brands of ingredients used.