Sour Cream Coffee Cake
Indulge in the perfect balance of sweetness and warmth with this Sour Cream Coffee Cake — a classic recipe brimming with nostalgic flavors. Moist and tender, thanks to the addition of creamy sour cream, this cake is layered with a spiced streusel made from brown sugar, cinnamon, and optional crunchy nuts for an irresistible texture. A golden crumb topping and a melt-in-your-mouth interior come together to create an ideal pairing for your morning coffee or afternoon tea. Simple to prepare in under an hour, this versatile bake can be made in a 9x13-inch dish or a bundt pan, making it perfect for brunch gatherings or casual dessert moments. Whether served warm or at room temperature, this coffee cake is sure to delight with every bite.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 1 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 0.75 cups brown sugar
- 1.5 teaspoons ground cinnamon
- 0.5 cups chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking dish or a 10-inch bundt pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Reduce the mixer speed to low and alternately add the dry ingredients and sour cream to the butter mixture, starting and ending with the dry ingredients. Mix until just combined and smooth. Do not overmix.
In a small bowl, combine the brown sugar, cinnamon, and chopped nuts (if using) to create the streusel mixture.
Spread half of the batter into the prepared baking dish or bundt pan. Sprinkle half of the streusel mixture evenly over the batter.
Spread the remaining batter over the streusel layer, then sprinkle the rest of the streusel mixture on top.
Bake in the preheated oven for 35-40 minutes (if using a 9x13 pan) or 45-50 minutes (if using a bundt pan), or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your delicious Sour Cream Coffee Cake with a hot cup of coffee or tea!
Nutrition Facts
Calories |
4144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.5 g | 249% | |
| Saturated Fat | 98.9 g | 494% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 3056 mg | 133% | |
| Total Carbohydrate | 567.6 g | 206% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 324.5 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 598 mg | 46% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 905 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.
