Why You’ll Love Sour Cream Coffee Cake Recipe

This Sour Cream Coffee Cake is not only easy to make but also incredibly delicious. The sour cream adds a subtle tanginess that perfectly balances the sweetness of the cake, while the cinnamon streusel creates a delightful crunch. The cake is soft, moist, and fluffy, making it the ideal treat to pair with a hot beverage. It’s the kind of recipe that’s perfect for all occasions, from casual breakfasts to special celebrations.

Ingredients

2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp ground cinnamon
1 cup unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup sour cream
1 cup chopped walnuts or pecans (optional)

For the streusel topping:

½ cup packed brown sugar
1 tsp ground cinnamon
¼ cup all-purpose flour
2 tbsp unsalted butter, melted

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients into the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined.
Pour half of the batter into the prepared cake pan and spread it evenly. Sprinkle half of the streusel topping over the batter.
Add the remaining batter on top and spread it out evenly. Top with the remaining streusel and chopped nuts if desired.
Bake for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and Timing

This recipe yields approximately 8-10 servings. The preparation time is about 20 minutes, and the baking time is around 40-50 minutes.

Variations

Add Fruit: Add fresh berries like blueberries or raspberries to the batter for a fruity twist.
Nut-Free Option: Skip the nuts for a nut-free version.
Gluten-Free: Swap the all-purpose flour for a gluten-free flour blend to make it gluten-free.
Lemon Zest: Add some lemon zest to the batter for a fresh citrus flavor.
Cream Cheese Filling: Add a layer of cream cheese filling for an extra creamy texture.

Storage/Reheating

Store the Sour Cream Coffee Cake in an airtight container at room temperature for up to 3-4 days. If you want to keep it fresh longer, you can refrigerate it for up to 1 week. To reheat, simply warm it in the microwave for 15-20 seconds or in the oven at 350°F for about 10 minutes until heated through.

FAQs

1. Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt can be used as a substitute for sour cream in this recipe. It will provide a similar tanginess and moisture to the cake.

2. Can I freeze the Sour Cream Coffee Cake?

Yes, you can freeze the cake for up to 2-3 months. Wrap it tightly in plastic wrap or foil and store it in a freezer-safe bag. Thaw at room temperature before serving.

3. Can I make this cake ahead of time?

Yes, you can make the cake the day before and store it in an airtight container. It will stay fresh for up to 3-4 days.

4. How can I make the streusel topping more flavorful?

You can add extra spices to the streusel topping, such as nutmeg or allspice, for more depth of flavor. A dash of vanilla extract can also enhance the aroma.

5. Can I make this recipe without eggs?

Yes, you can substitute the eggs with an egg replacement, such as a flax egg or a commercial egg replacer. The texture may vary slightly, but it will still be delicious.

6. What can I substitute for butter in this recipe?

You can substitute the butter with vegetable oil, coconut oil, or even unsweetened applesauce for a healthier version.

7. How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If it comes out wet with batter, the cake needs more time to bake.

8. Can I add a glaze on top?

Yes, you can drizzle a simple glaze made of powdered sugar and milk over the cake once it has cooled.

9. How can I prevent the streusel from sinking into the batter?

To prevent the streusel from sinking, you can sprinkle it on top halfway through baking. Alternatively, gently fold some of the streusel into the batter before baking.

10. Can I use a different type of nut for the streusel?

Yes, you can use any type of nut you prefer, such as almonds, cashews, or pistachios, for the streusel topping.

Conclusion

This Sour Cream Coffee Cake is a simple yet decadent treat that combines the perfect balance of moist cake, tangy sour cream, and a crunchy cinnamon streusel topping. Whether you’re serving it at breakfast, brunch, or as a dessert, it’s guaranteed to be a hit with family and friends. The versatility of this recipe means you can customize it to your taste, making it a go-to for any occasion.

Sour Cream Coffee Cake

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This Sour Cream Coffee Cake is a moist, tender dessert that blends the richness of sour cream with a perfect hint of cinnamon and nutmeg. Ideal for breakfast, brunch, or as a sweet snack with coffee or tea, this cake is easy to make and incredibly delicious.

Author: Emily
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 8-10 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the flour mixture to the butter mixture in batches, alternating with the sour cream, starting and ending with the dry ingredients. Mix until just combined.
In a small bowl, combine the brown sugar and cinnamon for the swirl. If using, add the chopped walnuts.
Spoon half of the cake batter into the prepared pan, spreading evenly. Sprinkle half of the cinnamon-sugar mixture over the batter, then layer with the remaining cake batter.
Use a knife or skewer to gently swirl the cinnamon-sugar mixture into the batter.
Sprinkle the top of the cake with the remaining cinnamon-sugar mixture and nuts (if using).
Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

You can substitute the walnuts with another nut of your choice or leave them out entirely.
To make the cake even richer, add a crumb topping of butter, flour, and sugar.
Serve warm for a comforting treat or store in an airtight container for up to 3 days.