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Sour Cream Streusel Coffee Cake | Classic and scrumptious!

Sour Cream Streusel Coffeecake

A family recipe for a classic sour cream streusel coffee cake.


For streusel:

For cake:


  1. Preheat oven to 350º. Butter and flour a 10 inch Bundt pan (or spray with oil/flour baking spray). Set aside.
  2. Mix together streusel ingredients in medium bowl till butter is mixed in completely. Use fingers to break mixture apart into dime sized crumbs or smaller.
  3. In a large bowl,beat together butter and sugar, then mix in eggs.
  4. Add vanilla bean paste and sour cream, and then slowly add the dry ingredients. Mix till combined, but take care not to overmix.
  5. Put half the batter in the prepared pan and smooth top. Sprinkle with half the crumbs. Add the rest of the batter followed by the rest of the crumbs.
  6. Bake for 45-55 minutes until top is browned, and a toothpick inserted into the cake comes out clean.
  7. Cool for 10 minutes, then remove cake from pan to a cooling rack.
  8. Cool completely before serving.


Cooling time not calculated into total time.