Sour Cream Coffee Cake with Streusel
Why be inspired by one recipe when you can do it with three?
I got my inspiration for this treat from my cranberry walnut streusel muffin recipe, a blueberry pecan coffee cake that called for boxed cake mix (boo!), and a basic sour cream cake recipe, and ended up with this beauty. I also switched gears and baked this treat in a cast-iron skillet instead of a traditional Bundt pan. The result was a crispy outer surface and moist interior that makes for a great coffee cake every time.
You could use just about any pie filling you want for this recipe, but I’m a huge fan of cherry and cranberry in particular. You could also swap out the streusel topping for a confectioners glaze, or even something as simple as sprinkled confectioners sugar. However you make this, put the coffee on, companies coming.— CFG
Ingredients
For Cake:
1 cup butter, softened
2 cups sugar
2 eggs
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup sour cream
1 can pie filling
For Streusel
1 1/4 cup flour
1/2 cup packed brown sugar
1/3 cup sugar
1/4 tsp salt
7 tbsp butter, melted
1/2 cup finely chopped nuts (optional)
Directions
Preheat oven to 350F.
In a large mixing bowl, cream together 1 cup of butter and 2 cups of sugar until light and fluffy. Add 2 eggs, one at a time, beating well after each addition. Beat in 1 tsp of vanilla extract and mix together until fully incorporated.
In a separate bowl, combine 2 cups of all-purpose flour, 1 tsp of baking powder, 1/4tsp of baking soda and 1/4tsp of salt.
Add a few spoonfuls of the dry ingredients mixture to the creamed mixture, then alternate in a few spoonfuls of sour cream, mixing well after each addition.
Pour about half the batter into a lightly greased 12” cast iron pan and smooth out until even. Next, spoon about 2/3 of the pie filling on top of the batter until it’s fully covered.
Spoon dollops of the remaining batter on top of the filling, then use an offset spatula to smooth the batter over the exposed pie filling to cover it completely.
Spoon the remaining pie filling in dollops on the top of the batter and use a butter knife to create a marble pattern. Lightly push down any exposed fruit that may be resting on top of the batter. Set aside.
In a small mixing bowl blend together 1 1/4 cup flour, 1/2 cup packed brown sugar, 1/3 cup of granulated sugar, 1/4 tsp of salt, and 7 tbsp of melted butter. The batter should easily form and hold clumps when you squeeze it together in your hands.
Make small clusters of streusel and sprinkle lightly over the top of the batter until it is completely covered.
Bake at 350° for about 60 minutes or until the internal temperature is ~200F. (You’ll need to lay a piece of tinfoil on top of the cake about halfway through baking to stop the streusel from browning too much.)
Once you remove the cake from the oven allow it to cool for at least 30 minutes. It’s going to feel jiggly because of the pie filling, but will fully set as it cools.
Serve and enjoy!
