Sour Cream Streusel Coffeecake

Sour Cream Streusel Coffeecake
Servings: 16 Yield: 2 coffeecakes Prep 25 mins Bake 350°F 30 mins to 35 mins

Ingredients

Batter:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract
  • 1 1/2 cups sour cream
Streusel:
  • 1/2 cup packed light-brown sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter
  • 1/4 cup flaked coconut
  • 1/4 cup sliced almonds
  • 2 tablespoons ground almonds
Glaze:
  • 1/4 cup confectioners sugar
  • 1/4 teaspoon almond extract
  • 2 teaspoons milk

Make It

1. Heat oven to 350 degrees F. Grease two 8-inch-round cake pans. Dust pans with flour; tap out excess.

Batter:

2. Sift together flour, baking powder, baking soda and salt into large bowl.

3. Beat butter and sugar in large bowl until light and fluffy. Add eggs, one at a time, beating after each. Beat in vanilla and almond extract. On low speed, alternately beat in flour mixture and sour cream, in three additions, beginning and ending with flour mixture.

Streusel:

4. Stir together sugar and flour in bowl. Cut in butter with pastry blender or two knives held like scissors, until crumbly. Stir in coconut and almonds.

5. Spoon one-fourth of batter into each pan, spreading level. Sprinkle with one-fourth of streusel. Repeat with remaining batter and streusel.

6. Bake in 350 degree F oven 30 to 35 minutes, until wooden pick tests clean. Cool cakes in pans on wire racks 10 minutes. Remove cakes to racks to cool.

Glaze:

7. Stir together sugar, almond extract and milk in small bowl until smooth. Drizzle over coffeecakes. Makes 2 coffeecakes.

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 280, Fat, total (g): 15, chol. (mg): 56, carb. (g): 34, pro. (g): 4, sodium (mg): 162, Percent Daily Values are based on a 2,000 calorie diet.