Coffee Cake Customized
SOUR CREAM COFFEE CAKE
Makes 1 (9-inch) cake
This endlessly customizable classic comes together in a flash. The warm notes of vanilla complement the subtle tanginess from the sour cream beautifully in the irresistibly tender crumb. When topped with the nutty crunch from the almond-cinnamon streusel, it’s pure magic.
1 cup (200 grams) granulated sugar
½ cup (113 grams) unsalted butter, melted
2 large eggs (100 grams)
2 teaspoons (8 grams) vanilla extract
1½ cups (188 grams) all-purpose flour
1½ teaspoons (7.5 grams) baking powder
½ teaspoon (1.5 grams) kosher salt
½ cup (120 grams) sour cream
¼ cup (60 grams) whole milk
Almond Streusel (recipe follows)
Sour Cream Glaze (recipe follows)
1. Preheat oven to 350°F (180°C). Spray a 9-inch springform pan with baking spray with flour.
In a medium bowl, whisk together sugar, melted butter,
