Mini Sour Cream Coffee Cake

This mini cake has great texture, rich flavor and very moist inside. It simple to make and I always have these ingredients on hand. A mixture of cinnamon, nutmeg, sugar, and nuts is ground fine and layered into a rich, buttery batter that includes a hearty hit of sour cream for a little tang. This cake is perfect for having around the office, bringing to a party or nibbling on at home.

Happy baking.......

Ingredients

¾ cup unsalted butter at room temperature

1½ cups granulated sugar

3 extra-large eggs at room temperature

1½ tsp. pure vanilla extract

1¼ cups sour cream

2 ½ cups cake flour (not self-rising)

2 tsp. baking powder

½ tsp. baking soda

½ tsp. kosher salt

For the streusel:

¼ cup light brown sugar, packed

½ cup all-purpose flour

½ tsp. ground nutmeg

1½ tsp. ground cinnamon

¼ tsp. kosher salt

3 tbsp. cold unsalted butter, cut into pieces

¾  cup chopped walnuts, optional

Directions

Preheat the oven to 350 degrees F. Grease and flour a mini cake tin.

Cream the butter and sugar in the bowl for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. 

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.

Spoon half batter into the mini cake tin. Sprinkle with 2-4 tablespoon of streusel then add more batter on the top, use a knife to spread it out, and sprinkle desire amount of streusel on top. Bake for 15 to 20 minutes, until a toothpick inserted comes out clean.

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate.