Classic Kemps Sour Cream Coffee Cake

Prep & Cook Time 1 hr 55 min
Serves 12


1 1/4 cups flour
1 cup sugar
1 cup light brown sugar
2 tsp cinnamon
1/2 tsp salt
10 Tbsp unsalted butter, melted
1/2 cup pecans, finely chopped

2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
10 Tbsp unsalted butter, at room temperature
1 cup sugar
2 tsp vanilla extract
2 large eggs plus 1 egg yolk, at room temperature
1 1/4 cups sour cream, at room temperature
1/3 cup low-fat buttermilk, at room temperature

1 Tbsp unsalted butter, melted
1/8 tsp salt
1 tsp vanilla extract
3/4 cup powdered sugar, sifted
2 Tbsp milk

How to

Preheat oven to 350°F and butter and flour a 9-inch springform pan.

For the streusel: whisk together flour, sugar, brown sugar, cinnamon, and salt in a medium bowl. Add melted butter and mix in with a fork until completely incorporated and streusel is crumbly. Stir in pecans. Chill until ready to use.

For the cake: whisk together flour, baking powder, baking soda, and salt in a medium bowl. Beat butter, sugar, and vanilla in a large mixer bowl at medium speed until light and fluffy. Add eggs and yolk one at a time and beat well. Combine sour cream and buttermilk in a small bowl. Reduce speed to low and add flour mixture in three additions, alternating with sour cream mixture (begin and end with flour mixture).

Spoon half the batter into prepared pan and smooth with an offset spatula. Sprinkle evenly with half of the chilled streusel. Spoon remaining batter evenly over streusel. Gently smooth and tap the pan sharply to reduce air bubbles. Sprinkle evenly with remaining chilled streusel.

Bake for 40 minutes, then tent with foil to prevent over-browning. Continue baking another 30 to 45 minutes (for a total of 1hr, 55min) or until topping is golden, cake springs back to the touch and a tester emerges with a few crumbs attached.

Transfer to a wire rack and let cool for 20 minutes before removing sides from pan; cool for at least 1 hour before serving.

For the glaze: whisk together melted butter, salt, vanilla, powdered sugar, and milk in a small bowl. Drizzle glaze over coffee cake and let set before serving.

Store baked coffee cake at room temperature for up to 2 days, or wrap well and refrigerate. Reheat coffee cake in a warm oven (300°F) before serving.