Sour Cream Coffee Cake Recipe
If you’re looking for a comforting, moist, and utterly irresistible treat, this Sour Cream Coffee Cake Recipe is going to become your new go-to. Bursting with the rich tang of sour cream and warm cinnamon-nut filling nestled inside a tender crumb, this coffee cake brings that perfect balance of sweet and slightly tangy that wakes up your senses and hugs your soul all at once. Whether it’s for a special brunch, a cozy breakfast, or an afternoon treat with your favorite cup of joe, this cake feels like a gentle celebration in every bite.
Ingredients You’ll Need
Gathering simple, straightforward ingredients really is the heart of this recipe. Each one plays a key role, from the creamy texture the sour cream adds to the deep, cozy flavor from the cinnamon and walnuts. Let’s take a look at what you need to bake this delightful Sour Cream Coffee Cake Recipe.
- 1 cup unsalted butter, softened: Provides a rich, creamy base and keeps the cake moist.
- 1 cup granulated sugar: Sweetens the cake perfectly without overpowering.
- 2 large eggs: Adds structure and helps bind the ingredients together.
- 1 cup sour cream: The star ingredient that lends tanginess and tender crumb.
- 1 teaspoon vanilla extract: Enhances all the flavors with a warm, sweet fragrance.
- 2 cups all-purpose flour: Gives the cake its body and soft texture.
- 1 teaspoon baking powder: Helps the cake rise just right.
- ½ teaspoon baking soda: Works with sour cream to provide lift and tenderness.
- ¼ teaspoon salt: Balances sweetness and enhances flavor.
- ½ cup chopped walnuts: Adds crunch and a nutty richness to the filling.
- ⅓ cup brown sugar: Brings a deep caramel sweetness to the cinnamon filling.
- 1 teaspoon cinnamon: The warm spice that creates the cake’s aromatic heart.
How to Make Sour Cream Coffee Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch bundt or tube pan thoroughly. This step ensures your cake releases easily and bakes evenly, creating that beautiful shape perfect for slicing.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This process incorporates air, which helps yield a tender texture in your final cake.
Step 3: Add Eggs, Sour Cream, and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the sour cream and vanilla extract until smooth. The sour cream is what keeps the cake moist and adds its signature tang.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This dry mixture ensures even distribution of the leavening agents and seasoning to every bite.
Step 5: Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Overmixing here would make the cake tough, so gentle folding is key to keeping the crumb soft and tender.
Step 6: Prepare the Cinnamon Walnut Filling
Mix together the chopped walnuts, brown sugar, and cinnamon in a small bowl. This delicious filling is going to be layered into the batter, creating that lovely swirl of rich flavor inside the cake.
Step 7: Assemble and Bake
Spoon half of the batter into your prepared pan, smoothing it into an even layer. Sprinkle the cinnamon-walnut filling evenly over the top, then cover with the remaining batter. Smooth the surface gently and pop it into the oven. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool and Serve
Once baked, let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. If you’re feeling fancy, dust it lightly with powdered sugar for an extra touch of charm.
How to Serve Sour Cream Coffee Cake Recipe
Garnishes
A simple dusting of powdered sugar goes a long way to make your coffee cake look bakery-worthy. For an extra pop of texture and flavor, scatter some toasted walnuts on top right before serving. Fresh berries or a drizzle of warm caramel sauce can also elevate your presentation beautifully.
Side Dishes
This cake pairs wonderfully with a steaming cup of coffee or tea, making it a perfect breakfast or afternoon indulgence. For brunch, serve alongside fresh fruit, creamy yogurt, or even a savory quiche to balance the sweetness with a hearty bite.
Creative Ways to Present
Try slicing your coffee cake into thick wedges and serving them on rustic wooden boards with small jars of homemade jam or clotted cream. You can also cut mini squares for a charming dessert tray at your next gathering or serve warm with a scoop of vanilla ice cream for a decadent twist.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake tightly in plastic wrap or store it in an airtight container, and it will stay moist and delicious for up to 3 days at room temperature. Keeping it covered is essential to prevent it from drying out.
Freezing
You can absolutely freeze this Sour Cream Coffee Cake Recipe! Wrap the cooled cake well in plastic wrap and then in aluminum foil, or place slices in freezer bags. It freezes perfectly for up to 3 months, so you can enjoy it when cravings hit unexpectedly.
Reheating
To warm up your coffee cake leftovers, pop a slice in the microwave for about 20 seconds or reheat gently in a low oven at 300°F (150°C) for 10 minutes. This brings back that freshly baked warmth and makes it taste like it just came out of the oven.
FAQs
Why does this recipe use sour cream?
Sour cream adds moisture and a slight tang that balances the sweetness, resulting in a tender crumb that feels both rich and light. It’s a classic ingredient to give coffee cakes that signature melt-in-your-mouth texture.
Can I substitute the walnuts for another nut?
Absolutely! Pecans, almonds, or even hazelnuts would be delicious alternatives. Just toast them lightly first to bring out their natural oils and flavor.
Is it possible to make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Just check that your blend includes xanthan gum for binding, or add a little separately to maintain the cake’s structure.
Can I make this cake dairy-free?
To make it dairy-free, swap the butter for a plant-based margarine and use a dairy-free sour cream alternative. The flavor might be slightly different, but you’ll still get that wonderful moist texture.
How do I know when the cake is fully baked?
The best way to check is to insert a toothpick or skewer into the center of the cake. If it comes out clean or with just a few moist crumbs clinging to it, the cake is ready to come out of the oven.
Final Thoughts
This Sour Cream Coffee Cake Recipe is one of those timeless treats that brings warmth and happiness every time you make it. Whether you’re baking for family, friends, or just yourself, it’s comforting, simple, and downright delicious. Give it a try—you might just find it becoming your cherished recipe for years to come!
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Sour Cream Coffee Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
This classic Sour Cream Coffee Cake is moist, tender, and bursting with a cinnamon-walnut streusel layer that perfectly complements the rich sour cream-infused batter. Ideal for breakfast or an afternoon treat alongside a hot cup of coffee, this cake blends a buttery crumb with a sweet, crunchy topping to satisfy your cravings.
Ingredients
Cake Batter
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Streusel Filling
- ½ cup chopped walnuts
- ⅓ cup brown sugar
- 1 teaspoon cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch bundt or tube pan thoroughly to ensure the cake releases easily after baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and pale in color. This aerates the batter for a tender crumb.
- Add Eggs and Flavorings: Add eggs one at a time, beating well after each addition to fully incorporate them. Then mix in sour cream and vanilla extract until smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt thoroughly to make sure the leavening agents are evenly distributed.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix to maintain the cake’s tenderness.
- Prepare Streusel: In a small bowl, combine chopped walnuts, brown sugar, and cinnamon. This mixture will create a delicious cinnamon-nut layer inside the cake.
- Assemble in Pan: Spoon half of the batter into the prepared bundt pan, spreading it evenly. Sprinkle the cinnamon-walnut mixture evenly over the batter, then add the remaining batter on top and smooth the surface with a spatula.
- Bake: Bake in the preheated oven for 45 to 55 minutes or until a toothpick inserted into the center comes out clean. This ensures the cake is fully cooked but still moist.
- Cool and Serve: Allow the cake to cool in the pan for about 15 minutes before inverting onto a wire rack to cool completely. Optional: Dust the cooled cake with powdered sugar before serving for an elegant finish.
Notes
- Ensure the butter is softened for easier creaming with sugar, which contributes to the cake’s fluffiness.
- Do not overmix the batter once the flour is added to prevent a tough texture.
- Use fresh walnuts for best flavor and crunch in the streusel layer.
- Allow the cake to cool properly before dusting with powdered sugar to avoid it melting into the cake.
- This cake keeps well for up to 3 days when stored in an airtight container at room temperature.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
