Merk's Coffee Cake

This coffee cake is built around a sour cream batter that bakes up incredibly tender and moist, with a thick ribbon of buttery cinnamon-brown sugar streusel running through the middle and crunchy on top. The streusel is made separately: softened butter tossed with brown sugar, cinnamon, and chopped nuts into a crumbly, sweet mixture that melts into the batter during baking.

The layering is what makes it work. Half the batter goes into the tube pan, then half the streusel, then the remaining batter, then the rest of the streusel on top. When you slice the finished cake, you get that gorgeous swirl of cinnamon running through the center.

Sour cream and three eggs keep the crumb soft and rich without being heavy. Add the eggs one at a time and beat well after each so the batter stays smooth and airy.

Pro Tips

• Line the bottom of the tube pan with wax paper as directed. Sour cream cakes stick tenaciously.
• Sift the flour, baking powder, and baking soda together. Even distribution of leavening is critical for an even rise in a tube pan.
• Don’t press the streusel into the batter. Just sprinkle it on and let it settle during baking.
• The cake is done when it springs back from a light touch. A toothpick may come out with melted streusel on it even when the cake itself is baked through.

Variations

• Use pecans or walnuts in the streusel for a specific nut flavor.
• Add a simple powdered sugar glaze drizzled over the cooled cake.
• Fold blueberries into the batter for a fruit-studded coffee cake variation.