Quick Sour Cream Coffee Cake
Indulge in the irresistible warmth of a freshly baked **Quick Sour Cream Coffee Cake**, a delightful treat that’s perfect for breakfast, brunch, or a cozy afternoon snack. This moist and tender cake comes together in just 15 minutes of prep time, thanks to simple pantry staples like all-purpose flour, sour cream, and melted butter. A luscious brown sugar and cinnamon streusel topping, with optional chopped pecans or walnuts, adds a crunchy, aromatic layer of sweetness in every bite. Baked to golden perfection in just 35 minutes, this easy-to-make coffee cake is a crowd-pleaser that pairs beautifully with a steaming cup of coffee or tea. Whether you’re hosting guests or satisfying a spontaneous craving, this fuss-free recipe delivers bold flavors and homemade charm in no time.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, melted
- 1 cup sour cream
- 2 large eggs
- 2 teaspoons vanilla extract
- 0.5 cup brown sugar
- 2 teaspoons ground cinnamon
- 0.5 cup chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish or line it with parchment paper for easy removal.
In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
In a separate large mixing bowl, combine the melted butter, sour cream, eggs, and vanilla extract. Whisk until smooth.
Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined. Do not overmix.
In a small bowl, prepare the streusel topping by mixing the brown sugar, ground cinnamon, and chopped nuts (if using).
Pour half of the batter into the prepared baking dish and spread it evenly with a spatula.
Sprinkle half of the streusel topping mixture over the batter.
Add the remaining batter on top and gently spread it out to create an even layer. Sprinkle the remaining streusel over the top.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely or serve it warm. Enjoy with coffee or tea!
Nutrition Facts
Calories |
3036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.9 g | 249% | |
| Saturated Fat | 98.4 g | 492% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 1998 mg | 87% | |
| Total Carbohydrate | 285.7 g | 104% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 89.8 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 573 mg | 44% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 789 mg | 17% | |
*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.
