Sour Cream Coffee Cake with Cinnamon Oat Streusel


1 stick butter, softened

1 cup sugar

2 eggs

1 tsp almond extract

1/2 tsp cinnamon

2 cups flour

1/2 tsp salt

1 tsp baking powder

1/4 tsp baking soda

1 cup sour cream (reduced fat is could also use greek yogurt)

for streusel:

3/4 cup rolled oats

1 cup brown sugar

1/3 cup flour

1.5 tsp cinnamon

1/4 tsp salt

1 stick (cold) butter, cut into small slices


Preheat oven to 350 degrees.

Sift together dry ingredients and set aside. In another bowl, cream together the butter and sugar until fluffy and then add the eggs, beating well after each addition. Add the almond extract and mix until smooth.

Add the dry ingredients alternately with the sour cream to the sugar mixture. Mix until just combine (batter will be thick). Spread into a greased nine inch square pan.

To make the streusel, combine all ingredients and using your fingers, incorporate butter until mixture looks like tiny peas. You still want small clumps of butter so don't over-mix this!

Scatter streusel all over cake and bake for 45-50 minutes until cake is fluffy and streusel is golden. Stick a toothpick into the center of the cake to make sure!


1 hour and 15 minutes