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
Scale
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
