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Sour cream / Yogurt / Creme Fraiche coffee cake
Prep Time
10 mins
Cook Time
45 mins
 
Ingredients
  • 1 and 1/4 cup all purpose flour / Maida
  • 1/8 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon corn starch / corn powder
  • 6 tablespoons unsalted butter at room temperature
  • 1/2 + 1/8 cup powdered or fine granulated sugar
  • 2 large eggs
  • 3/4 cup sour cream substitution : Thick yogurt, creme fraiche
  • 1/2 teaspoon vanilla extract substitution : 1 teaspoon lemon or orange zest
  • FOR THE TOPPING:
  • 1/2 cup chopped cashews or walnuts
  • 2 tablespoons sugar
  • 1 tablespoon all purpose flour
  • 1 tablespoon cold butter
Instructions
  1. Preheat oven to 350 degrees Fahrenheit or 175 degrees Celsius. Grease a 9*5 loaf pan or a 9 inch cake pan.
  2. Mix all purpose flour + salt + baking powder + baking soda + corn starch in a bowl and whisk well to combine.
  3. Beat butter by hand or with a hand mixer until soft. Add sugar and beat well until the mixture is soft and fluffy. Add eggs one by one and mix well after each addition. Add vanilla and mix well.
  4. Now add flour in three batches alternating with sour cream, beginning and ending with flour. Pour into the prepared pan.
  5. Add the topping ingredients in a bowl and mix well with a fork pressing in between. Spread this on the cake. Bake for 40-45 minutes or till a tooth pick inserted in the center of the cake comes out clean.
Recipe Notes

If you want normal sweetness of cake, increase the amount of sugar by 1/8 cup. I have used less sugar since this is a coffee cake.
If you can find only the granulated sugar, run it through the mixer to transform into a fine powder.