Sour Cream Coffee Cake

also called cinnamon streusel coffee cake · sour cream cake

The table

Grease a 9-in tube pan
Preheat the oven to 350°F (175°C)
1/2 cup(115 g; softened)unsalted butterbeat until fluffybeatfoldlayer in the tube panbake at 350°F for 45 min
1 cup(200 g)granulated sugar
2 largeeggs
1 tsp(5 mL)vanilla extract
1 cup(240 g)sour cream
2 cups(250 g)all-purpose flour
1 tsp(4 g)baking powder
1/2 tsp(3 g)baking soda
1/2 tsp(3 g)table salt
1/2 cup(100 g)light brown sugarstir
2 tsp(6 g)ground cinnamon
3/4 cup(85 g)chopped pecans
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.16 things to get out.

Pans and tools

Before anything else

3beat until fluffy

4beat

goes in with what step 3 made

5fold

goes in with what step 4 made

6stir

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 45 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

5 of the 6 steps never say how long they take, so both numbers are floors. The recipe itself says 1 hr 15 min.

  1. stir

    not timedfrom the start

  2. beat until fluffy

    not timedfrom the start

  3. beat

    not timedfrom the start

  4. fold

    not timedfrom the start

  5. layer in the tube pan

    not timedfrom the start

  6. bake at 350°F for 45 min

    45 minwalk away(read off the step)from the start

The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

You'll need 9-in tube pan · oven

See how it is written
>> title: Sour Cream Coffee Cake
>> category: Cakes & Loaves
>> tags: cinnamon, sour cream, breakfast, oven
>> counters: Bakery, Deli
>> aka: cinnamon streusel coffee cake, sour cream cake
>> servings: 12
>> time: 1 hr 15 min
>> step.7: layer in the tube pan

Grease a #9-in tube pan{}.

Preheat the #oven{} to 350°F (175°C).

Stir @light brown sugar{1/2%cup}(100 g), @ground cinnamon{2%tsp}(6 g), @chopped pecans{3/4%cup}(85 g).

Beat @unsalted butter{1/2%cup}(115 g; softened), @granulated sugar{1%cup}(200 g) until fluffy.

Beat @eggs{2%large}, @vanilla extract{1%tsp}(5 mL), @sour cream{1%cup}(240 g) into @&(~1)creamed butter{}.

Fold @all-purpose flour{2%cup}(250 g), @baking powder{1%tsp}(4 g), @baking soda{1/2%tsp}(3 g), @table salt{1/2%tsp}(3 g) into @&(~1)batter{}.

Alternate @&(~1)batter{} with @&(3)cinnamon filling{} in the pan.

Bake @&(~1)cake{} at 350°F for ~{45%min}.