Sour Cream Lemon Poppyseed Coffee Cake
Rated 5.0 stars by 1 users
Servings
9-12
Prep Time
15 minutes
Cook Time
50 minutes
This cake has a delicate crumb and is tender from the added sour cream. The crumble topping provides some crunch and nutty flavors with the oats and the almonds.
Ingredients
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1 cup all-purpose flour
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⅓ cup granulated sugar
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⅛ teaspoon sea salt
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½ teaspoon lemon zest
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1 stick (½ cup) unsalted butter, cut into pieces
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¼ cup rolled old-fashioned oats
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¼ cup chopped raw almonds
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½ cup unsalted butter, room temperature
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⅓ cup granulated sugar
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2 large eggs
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1-18 ounce pouch Ann Clark Lemon Poppyseed Scone Mix
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¼ teaspoon sea salt
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1 cup whole milk
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½ cup sour cream
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Electric hand mixer or stand mixer with paddle attachment
Crumble
Cake
Equipment Needed
Directions
Preheat oven 350°F.
Prepare 9in x 9in loaf pan with baking spray and line with parchment paper.
Crumble:
Combine 1 cup all-purpose flour, 1/3 cup sugar, and salt in a medium bowl, until just combined.
Add ½ cup chopped butter to the flour mixture and mix with hands /dough cutter until resembles coarse meal.
Add the oats and almonds until just combined. Set aside.
Cake:
Place butter and ⅓ cup sugar in stand mixer with paddle attachment, until light and fluffy, about 5 minutes.
Slowly add eggs, 1 by 1 to the mixer, scraping in-between each addition.
Combine scone mix and ¼ teaspoon sea salt in a medium bowl.
Combine milk and sour cream in a small measuring cup until combined.
Alternate adding the dry mix and the dairy mix to the mixer, until just combined.
Pour half (about 2 cups) into the prepared pan, sprinkle half crumble (about 1¼ cups) on top. Repeat with remaining batter and crumble.
Place in the preheated oven, until toothpick comes out clean, about 50 minutes.
Recipe Note
Notes & Tips:
- The crumble can be made ahead and refrigerated until ready to use.
- Add buttermilk glaze to the top of cake for additional tangy and sweet flavor.
Photo by Laura Kanya
