Sour Cream Coffee Cake Baking Options
Indulge in the rich, buttery layers of this Sour Cream Coffee Cake, a deliciously tender treat topped with a cinnamon-sugar crumble that melts in your mouth. Featuring a perfect balance of moist sour cream-infused cake and a fragrant streusel made with brown sugar, cinnamon, and optional nuts, this versatile recipe is ideal for brunches, snacks, or dessert. Easy-to-follow instructions and a simple ingredient list make this a go-to bake for both novice and seasoned bakers. With customizable baking options—like adding pecans or walnuts—and a delightfully soft crumb, this coffee cake pairs wonderfully with your favorite cup of tea or coffee. Ready in just over an hour, it’s the ultimate comfort bake that will impress family and friends alike!
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Recipe Information
Ingredients
- 115 grams unsalted butter, softened
- 200 grams granulated sugar
- 2 pieces large eggs
- 2 teaspoons pure vanilla extract
- 240 grams sour cream
- 250 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 100 grams brown sugar, packed
- 1.5 teaspoons ground cinnamon
- 60 grams chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 175°C (350°F). Grease and flour a 9-inch square baking pan or line it with parchment paper for easy removal.
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand or stand mixer, until light and fluffy (about 2-3 minutes).
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until fully incorporated.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
In a small bowl, combine the brown sugar, ground cinnamon, and chopped nuts (if using) to create the crumble topping.
Spread half of the cake batter into the prepared baking pan, smoothing it into an even layer.
Sprinkle half of the crumble topping evenly over the batter.
Spread the remaining cake batter over the crumble layer and smooth it out gently. Top with the remaining crumble mixture.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the coffee cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Slice and serve warm or at room temperature. Enjoy with a cup of coffee or tea!
Nutrition Facts
Calories |
3929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.8 g | 248% | |
| Saturated Fat | 98.4 g | 492% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 743 mg | 248% | |
| Sodium | 2019 mg | 88% | |
| Total Carbohydrate | 521.3 g | 190% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 315.8 g | ||
| Protein | 57.0 g | 114% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 596 mg | 46% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 834 mg | 18% | |
*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.
