Classic sour cream pie with coffee

Votes: 2

How to Make - Classic Sour Cream Coffee Pie

Time: 2 hours 50 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 566, total fat 26 G., saturated fats 16 G., proteins 7 G., carbohydrates 77 G., fiber 1 G., cholesterol 111 mg, sodium 328 mg, sugar 44 G.

This traditional sour cream pie with a fragrant cinnamon streusel topping makes every coffee or tea break a delight. It's made with simple ingredients found in almost any kitchen: butter, eggs, sugar, sour cream, and flour. You can always treat your loved ones to it, even for no special occasion.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Streusel

3/4 cup premium flour
2/3 cup light brown sugar
1 teaspoon cinnamon
1 pinch of fine salt
5 tablespoons unsalted butter, room temperature

Pie

110g unsalted butter, room temperature, plus extra for greasing the pan
2 cups premium flour
1 teaspoon baking powder
0.5 tsp of soda
0.5 tsp fine salt
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1 cup sour cream

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, brown sugar, cinnamon, streusel, eggs, sour cream, vanilla extract

Cooking the dish according to the recipe:

In a small bowl, combine the flour, brown sugar, cinnamon, and salt. Add the butter and mix thoroughly with your fingers or a fork until all the butter is evenly distributed and incorporated into the flour. Form small to medium-sized clumps with your fingers.
Preheat oven to 175°C. Grease a 20cm square cake pan with butter.

Note

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.

Pie:

In a small bowl, combine the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter and granulated sugar with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Reduce the mixer speed to low and add the flour mixture in 3 additions, alternating with the sour cream, beginning and ending with the flour, until the batter is smooth.
Pour the batter (it will be very thick) into the prepared pan and smooth the surface with a spatula. Sprinkle the streusel on top. Bake the cake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pan for 20 minutes, then invert onto a plate, and then invert onto a wire rack to cool completely.