Cacique® Sour Cream Coffee Cake
WHAT YOU NEED
- Cake:
- 1 1/3 cups all-purpose flour, leveled with a knife
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted room temperature butter
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup Cacique® Crema Mexicana Agria
- 2 Tablespoons milk
- Cinnamon Crumb Mixture:
- 2/3 cup packed dark or light brown sugar
- 3/4 cup all-purpose flour, leveled with a knife
- 2 1/2 teaspoons ground cinnamon
- 6 Tablespoons unsalted butter, cold and cubed
- Icing:
- 1 cup confectioners’ sugar, sifted
- 1/2 teaspoon pure vanilla extract
- 2 Tablespoons (or more as needed) Cacique® Crema Mexicana Agria
- 1 tablespoon orange zest (optional)
HOW TO MAKE IT
- Preheat oven to 350°F. Line an 8-inch square pan with lightly greased parchment paper or directly grease the pan.
- Make the cinnamon crumb mixture: Combine the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the chilled butter with a pastry cutter or two forks until the mixture is in pea-sized crumbs. Some larger crumbs are OK. You’ll have a little over 2 cups of crumb. Refrigerate until needed.
- For the cake: Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Add the eggs and vanilla and beat on medium-high speed until combined. Beat in the Crema Mexicana Agria. Scrape down the sides and up the bottom of the bowl with a silicone spatula and beat again as needed to combine. Mixture will be lumpy.
- Add the flour mixture to the wet ingredients and beat on low speed until just combined. Finally, beat in the milk being careful not over mix the batter. Batter will be thick, and you’ll have about 2 ½ cups of batter.
- Carefully spread about half of the batter into the prepared pan. Sprinkle 1 cup (about half) of the crumb mixture evenly on top. Spread the remaining batter on top. Sprinkle the remaining crumb mixture evenly on top.
- Bake for around 32–38 minutes or until the cake is baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Cool in the pan set on a wire rack for 15 minutes.
- Lift the cake from the pan using the overhang parchment paper around the sides and slice into squares.
- For the icing: Whisk all the icing ingredients together. Drizzle over warm cake. Serve cake warm or at room temperature.
- Store leftovers in tightly covered container at room temperature for up to 3 days or in the refrigerator for up 1 week.
