Whole Wheat Sour Cream Coffee Cake
Indulge in the hearty goodness of this Whole Wheat Sour Cream Coffee Cake, a moist and tender treat that perfectly balances wholesome ingredients with decadent flavor. Made with nutty whole wheat flour, rich sour cream, and a buttery cinnamon-sugar crumble, this coffee cake is both nourishing and indulgent. The optional addition of chopped pecans or walnuts adds a delightful crunch to every bite, while the two-layer crumble topping ensures sweetness in every forkful. Perfect for breakfast, brunch, or as an afternoon snack, this easy-to-make coffee cake bakes up beautifully in just 35 minutes. Serve it warm for a comforting treat that pairs perfectly with your favorite coffee or tea.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Sour cream
- 0.5 cup Brown sugar
- 1 teaspoon Ground cinnamon
- 0.5 cup Chopped nuts (optional, such as pecans or walnuts)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or lightly coat it with non-stick baking spray.
In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. You can use a hand mixer or stand mixer for this.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually mix in the dry ingredients, alternating with the sour cream. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
In a small bowl, combine the brown sugar, ground cinnamon, and chopped nuts (if using) to make the crumble topping.
Spread half of the batter into the prepared baking pan. Sprinkle half of the crumble topping evenly over the batter.
Spread the remaining batter over the crumble layer, using a spatula to smooth it out. Sprinkle the remaining crumble topping over the top.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the coffee cake from the oven and let it cool in the pan for about 10 minutes. Transfer it to a wire rack to cool completely or serve warm.
Nutrition Facts
Calories |
3715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.0 g | 247% | |
| Saturated Fat | 98.3 g | 492% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 3683 mg | 160% | |
| Total Carbohydrate | 476.6 g | 173% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 290.4 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 596 mg | 46% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1511 mg | 32% | |
*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.
