Why Make This Recipe
Sour Cream Coffee Cake is a delightful treat perfect for breakfast or as a snack with coffee. The cake is moist and tender thanks to the sour cream that adds richness and flavor. With a crunchy cinnamon topping and optional nuts, this recipe is sure to please everyone. It’s simple to make and uses basic ingredients you probably already have in your kitchen.
How to Make Sour Cream Coffee Cake
Ingredients:
- 1 cup sour cream
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup chopped walnuts or pecans (optional)
- 1 tsp cinnamon (for topping)
Directions:
- Preheat the oven to 350°F (175°C). Grease a bundt pan.
- In a large bowl, cream together the sour cream, butter, and sugar until light and fluffy.
- Beat in the eggs, one at a time, and stir in the vanilla.
- In another bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, blending well.
- If using nuts, fold them into the batter.
- Pour half of the batter into the prepared bundt pan. In a small bowl, mix together cinnamon and additional sugar (if desired), and sprinkle over the batter.
- Pour the remaining batter on top and smooth it out.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before inverting onto a serving plate.
How to Serve Sour Cream Coffee Cake
Sour Cream Coffee Cake is best served warm or at room temperature. You can cut it into slices and enjoy it with a cup of coffee or tea. It’s also nice with a bit of butter or a drizzle of glaze on top. This cake pairs well with fruit as a light dessert.
How to Store Sour Cream Coffee Cake
Once completely cooled, store Sour Cream Coffee Cake in an airtight container at room temperature for up to three days. If you want it to last longer, you can refrigerate it for up to a week. Alternatively, you can freeze slices wrapped in plastic wrap and foil for up to three months. Just thaw before serving.
Tips to Make Sour Cream Coffee Cake
- Ensure your butter is softened to room temperature for easier mixing.
- Don’t skip the step of creaming the butter and sugar; this adds air to the batter and makes the cake light.
- If you like a sweeter topping, you can increase the sugar in the cinnamon mixture.
- Adjust the nuts according to your taste or leave them out if you prefer a nut-free cake.
Variation
For a chocolate twist, you can replace some of the flour with cocoa powder. You can also add chocolate chips to the batter for added sweetness.
FAQs
Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt can be used as a substitute for sour cream. It will make the cake just as moist.
What can I use instead of butter?
You can use vegetable oil or melted coconut oil if you want a dairy-free version.
How can I tell if the cake is done?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs, your cake is ready.
Sour Cream Coffee Cake
A delightful and moist coffee cake made with sour cream, perfect for breakfast or as a snack.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup sour cream
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup chopped walnuts or pecans (optional)
- 1 tsp cinnamon (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease a bundt pan.
- In a large bowl, cream together the sour cream, butter, and sugar until light and fluffy.
- Beat in the eggs, one at a time, and stir in the vanilla.
- In another bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, blending well.
- If using nuts, fold them into the batter.
- Pour half of the batter into the prepared bundt pan. Mix together cinnamon and additional sugar (if desired) and sprinkle over the batter.
- Pour the remaining batter on top and smooth it out.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before inverting onto a serving plate.
Notes
Best served warm or at room temperature. Store in an airtight container for up to three days at room temperature or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg