Recipes · American · Cakes
Sour Cream Coffee Cake with Cinnamon Streusel
One serving has 369 kcal and 5 g protein, and at least a fifth of a woman's daily need of selenium (23%), thiamin (20%) and vitamin A (20%). Ready in 95 minutes.
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- Preparation: 45 min
- Cooking: 50 min
- Makes: 1 serving (101 g)
- Difficulty: Easy
- Diets: Vegetarian
- Contains: alcohol, dairy, egg, gluten
Ingredients
- 6 g Plain flour (for the streusel)
- 8.5 g Brown sugar (for the streusel)
- 0.2 g Ground cinnamon (for the streusel)
- 5 g Cold butter, diced (for the streusel)
- 4.2 g Brown sugar (for the swirl)
- 0.4 g Ground cinnamon (for the swirl)
- 9.5 g Butter, softened (for the cake)
- 16.5 g Sugar
- 8.5 g Eggs
- 20 g Sour cream
- 0.4 g Vanilla extract
- 21 g Plain flour (for the cake)
- 0.3 g Baking powder
- 0.4 g Baking soda
- 0.1 g Salt
Method
- Heat the oven to 175 °C (350 °F). Butter a 23 cm square cake tin and line the base with baking paper.
- For the streusel, mix the flour, brown sugar and cinnamon for the streusel, then rub in the cold butter with your fingertips until it forms clumpy crumbs. Chill it while you make the cake. For the swirl, mix the brown sugar and cinnamon for the swirl in a small bowl.
- Beat the butter for the cake with the sugar until pale and fluffy, then beat in the eggs one at a time, followed by the sour cream and vanilla. Mix the flour for the cake with the baking powder, baking soda and salt, and stir them in until just combined; the batter will be thick.
- Spread half the batter in the tin, sprinkle the cinnamon swirl over it, then drop the rest of the batter on top in spoonfuls and spread it gently. Run a knife through both layers in a few loops to swirl them, then scatter the streusel evenly over the top.
- Bake for 45-50 minutes, until the streusel is golden and a skewer pushed into the middle comes out clean.
- Leave it to cool in the tin for at least 20 minutes, then cut it into 12 squares. Serve it warm or at room temperature, with coffee. Makes 12 squares; the amounts are for one serving, so multiply every ingredient by 12 for the whole cake.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 369 kcal | 17% |
| Carbohydrates | 51.2 g | |
| Water | 27.1 mL | |
| Fiber | 1.1 g | 4% |
| Protein | 4.5 g | 9% |
| Tryptophan | 0.06 g | |
| Threonine | 0.16 g | |
| Isoleucine | 0.19 g | |
| Leucine | 0.36 g | |
| Lysine | 0.21 g | |
| Methionine | 0.1 g | |
| Cystine | 0.09 g | |
| Phenylalanine | 0.24 g | |
| Tyrosine | 0.16 g | |
| Valine | 0.23 g | |
| Histidine | 0.11 g | |
| Fat | 16.7 g | |
| Monounsaturated | 4.7 g | |
| Polyunsaturated | 0.87 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.63 g | |
| Saturated | 9.7 g | |
| Trans-Fats | 0.16 g | |
| Cholesterol | 74.6 mg | |
| Calcium | 71.4 mg | 7% |
| Copper | 0.06 mg | 7% |
| Iron | 1.6 mg | 9% |
| Magnesium | 10.9 mg | 4% |
| Manganese | 0.3 mg | 17% |
| Phosphorus | 95.3 mg | 14% |
| Potassium | 89.5 mg | 2% |
| Selenium | 12.9 µg | 23% |
| Sodium | 196 mg | |
| Zinc | 0.39 mg | 5% |
| Thiamin (vitamin B1) | 0.22 mg | 20% |
| Riboflavin (vitamin B2) | 0.21 mg | 19% |
| Niacin (vitamin B3) | 1.6 mg | 12% |
| Pantothenic acid (vitamin B5) | 0.38 mg | 8% |
| Pyridoxine (vitamin B6) | 0.04 mg | 3% |
| Folate (vitamin B9) | 55.2 µg | 14% |
| Cobalamin (vitamin B12) | 0.14 µg | 6% |
| Choline | 31.9 mg | 8% |
| Vitamin A | 138 µg | 20% |
| Vitamin C | 0.2 mg | 0% |
| Vitamin D (D2 + D3) | 7 IU | 1% |
| Vitamin E | 0.58 mg | 4% |
| Vitamin K | 1.6 µg | 2% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.2 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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