Sour Cream Pound Cake
This Sour Cream Coffee Cake has been a trusted favorite of mine for years. Perfectly suited for morning coffee, a leisurely breakfast, or afternoon tea, this delightful treat strikes an impeccable balance of flavors. The brown sugar streusel adds a gentle sweetness, complemented by a warm hint of cinnamon spice, while the sour cream lends a subtle, tangy depth. Finished with a drizzle of simple icing, it’s nothing short of irresistible. Indulge, share it with a friend and enjoy every bite!
Ingredients
Streusel
- ½ cup dark brown sugar
- 2 tsp ground cinnamon
- (can add 1/4 cup chopped nuts if desired)
Pound Cake
- 1 cup sugar
- ¼ cup butter (room temperature)
- 2 large egg whites
- 1 cup sour cream
- 2 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- Cooking spray
Icing
- 1 cup powdered sugar
- 2 tbsp milk
Instructions
- Preheat oven to 350℉
- Prepare baking pan by lightly spraying with Cooking spray, or lightly buttered ( can use square pan, or Bundt Pan)
- Combine all ingredients for streusel in small bowl, stir to combine and set aside
- Combine flour, baking power, baking soda and salt in a medium bowl, and mix with a whisk Set aside
- Place sugar and butter in large bowl, beat with mixer for about 5 minutes.
- Add egg whites one at a time, beating well after each one.
- Beat in sour cream and vanilla.
- Gradually add flour mixture to sugar/sour cream mixture, and beat well.
- Spread half of the batter into your prepared pan. Sprinkle streusel over batter
- Add remaining batter to pan, and top with remaining streusel
- Bake 45 minutes or until wooden pick comes out clean
- Cool cake completely on wire rack
Prepare Icing
- Place powdered sugar into a bowl, and add milk, stirring to mix into smooth glaze.
- Glaze cake once cooled.
- Serve & enjoy!