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Sour cream Vanilla and Chocolate coffee cake
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
Servings: 9 *2 inch cake
Ingredients
  • 1 and 1/2 cups 180g All purpose flour/Maida
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 stick 1/2 cup (113g) unsalted butter, at room temperature
  • 1 and 1/4 cup 250g sugar
  • 2 Large eggs
  • 3/4 cup 180ml sour cream (Substitute: Thick plain yogurt)
  • 1 teaspoon vanilla extract
  • FOR CHOCOLATE LAYER: Optional
  • 1 tablespoon cocoa powder
  • 1 tablespoon milk
  • FOR CINNAMON STREUSAL TOPPING: Mix everything together
  • 1/2 cup chopped walnuts
  • 2 teaspoons cinnamon
  • 4 tablespoons brown sugar
Instructions
  1. Preheat oven to 350 Degrees Fahrenheit or 175 Degrees Celsius. Grease and dust a 9 inch pan with flour.
  2. Whisk together all purpose flour + salt + baking powder + baking soda and keep aside.
  3. Cream butter + sugar until soft and fluffy. Add eggs one by one beating well after each addition. Add sour cream and vanilla and mix well on low.
  4. Add dry ingredients to the egg mixture in batches on low speed. Beat well for additional minute. Batter will be thick.
  5. For chocolate layer: Remove 3/4 cup of batter into a separate bowl. Add cocoa + milk and whisk everything well.
  6. Pour vanilla batter into a prepared pan. Pour chocolate batter over this batter in a circle. Take a skewer or toothpick and create swirls. Bake for 30-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
Recipe Notes

If you want to omit chocolate, feel free to do so. This cake tastes good without chocolate too.