Cherry Ripple Sour Cream Coffee Cake
Indulge in the irresistible layers of this Cherry Ripple Sour Cream Coffee Cake, a perfect blend of moist, tender cake and swirls of sweet-tart cherry preserves laced with cinnamon and brown sugar. Made with rich sour cream for extra moisture and a buttery crumb, this coffee cake includes an optional touch of chopped pecans or walnuts for added crunch. Baked to golden perfection in a Bundt or tube pan, it’s finished with a dusting of powdered sugar for a simple but elegant presentation. Ideal for brunch, dessert, or pairing with your favorite cup of coffee, this crowd-pleasing treat is as stunning as it is delicious. Ready in just over an hour, this homemade coffee cake guarantees a bakery-worthy result with every slice!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.75 cups unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 2 teaspoons vanilla extract
- 0.75 cup cherry preserves
- 0.5 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 0.5 cups chopped pecans or walnuts (optional)
- 2 tablespoons powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch Bundt pan or tube pan to ensure easy removal.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
Add the softened butter, sour cream, eggs, and vanilla extract to the dry ingredients. Use a hand mixer or stand mixer to beat the mixture until smooth, creamy, and fully combined.
In a small bowl, mix together the cherry preserves, brown sugar, ground cinnamon, and chopped nuts if using. This will be the cherry ripple.
Pour half of the prepared batter into the greased pan. Spread it evenly with a spatula.
Spoon the cherry ripple mixture over the batter layer, spreading it out gently but evenly.
Pour the remaining batter over the cherry ripple layer, being careful not to disturb the filling. Smooth out the top with a spatula.
Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Let the coffee cake cool in the pan for 10-15 minutes before carefully inverting it onto a wire rack to cool completely.
Once cooled, dust the top of the cake with powdered sugar for a beautiful finish.
Slice and serve for breakfast, brunch, or as an afternoon treat with coffee or tea.
Nutrition Facts
Calories |
5143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.5 g | 311% | |
| Saturated Fat | 128.9 g | 644% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 874 mg | 292% | |
| Sodium | 3062 mg | 133% | |
| Total Carbohydrate | 708.6 g | 258% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 448.6 g | ||
| Protein | 59.8 g | 120% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 590 mg | 45% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 891 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
