Oh, let me tell you about the sheer joy of baking a sour cream coffee cake! This cake is a warm hug in dessert form, with a rich texture and a flavor that wraps around you like a cozy blanket. I remember my grandmother making this for our Sunday family gatherings, the scent of cinnamon wafting through the kitchen as we eagerly awaited our first slice. Each bite is so moist and tender, thanks to the sour cream, and that sweet cinnamon streusel topping? It just takes it over the top! Trust me, once you try this, it’ll become a cherished recipe in your home too.

Ingredients List

• 2 cups all-purpose flour
• 1 cup packed granulated sugar
• 1/2 cup unsalted butter, softened to room temperature
• 1 cup sour cream, at room temperature
• 3 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/2 cup chopped walnuts (optional, for added crunch)

Having everything prepped and at the right temperature is key! It makes mixing a breeze and ensures a beautifully blended batter. Trust me, don’t skip letting those eggs and sour cream come to room temp; it really helps with the cake’s moistness and texture!

How to Prepare Sour Cream Coffee Cake

Alright, let’s dive into the delightful process of preparing your sour cream coffee cake! First things first, preheat your oven to 350°F (175°C). This step is crucial, so don’t skip it! While that’s warming up, grab your trusty 9×13 inch baking pan and grease it well before dusting it with flour. This will ensure your cake comes out effortlessly once it’s baked.

Now, in a large mixing bowl, start by creaming together the softened butter and packed granulated sugar until the mixture is light and fluffy—this should take about 3-5 minutes. It’s during this step that you’re building the base of your cake’s rich flavor! Next, add the eggs one at a time, mixing well after each addition. Stir in that lovely vanilla extract, and you’ll start to smell the magic happening.

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, and start and end with the flour mixture. This technique prevents overmixing and keeps your cake tender.

Preparing the Batter

When you’re mixing the batter, aim for a smooth and creamy consistency without overbeating. If you see any lumps, that’s perfectly fine; a few small lumps won’t hurt the cake. Just make sure everything is combined well. The batter should be thick yet pourable, so if it feels too stiff, a splash of milk can help loosen it up a bit. Trust your instincts here; the more you bake, the better you’ll get at knowing the right texture!

Making the Streusel Topping

For the cinnamon-walnut streusel topping, combine brown sugar, ground cinnamon, and chopped walnuts in a small bowl. You want it to be crumbly but still have some texture—this adds that delightful crunch on top of the cake. If you’re feeling adventurous, you can swap out walnuts for pecans or even add a touch of cocoa powder for a chocolatey twist. Just remember to balance the flavors; the streusel should complement, not overpower, the cake.

Baking the Cake

Now for the fun part—assembling and baking! Pour half of the cake batter into your prepared pan, sprinkle half of the streusel mixture over it, then top with the remaining batter and finish with the rest of the streusel. This layering creates a beautiful marbled effect! Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on it towards the end; every oven is a bit different! Once done, let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This will help keep that lovely moist texture intact!

Why You’ll Love This Recipe

• Moist Texture: The sour cream not only adds richness but keeps the cake incredibly moist, making each bite a delight.
• Rich Flavor: The combination of sweet cinnamon and buttery goodness creates a flavor profile that’s simply irresistible.
• Ease of Preparation: With straightforward steps and simple ingredients, this recipe is perfect for both novice and experienced bakers alike.
• Versatility: Serve it for breakfast, as an afternoon snack, or as a delightful dessert—this coffee cake fits any occasion!

Tips for Success

To ensure your sour cream coffee cake turns out perfectly every time, keep these pro tips in mind! First, make sure all your ingredients are at room temperature—this helps them blend more seamlessly and results in a better texture. When creaming the butter and sugar, don’t rush; take your time to achieve that light, fluffy mix. Also, be careful not to overmix the batter; a few lumps are okay, but overworking it can lead to a dense cake. Store any leftovers in an airtight container at room temperature for up to three days to keep that moistness intact. Happy baking!

Variations on Sour Cream Coffee Cake

The beauty of sour cream coffee cake is its versatility! For a delightful twist, you can add 1/2 cup of cocoa powder to the dry ingredients for a rich chocolate version that’s simply heavenly. If you’re in the mood for something fruity, fold in 1 cup of fresh berries—like blueberries or raspberries—into the batter for a burst of flavor in every bite. Feeling nutty? Swap out the walnuts in the streusel for pecans or almonds to change things up a bit. Serve it warm with a drizzle of coffee glaze or a dollop of whipped cream for an indulgent treat that everyone will love!

Nutritional Information

Keep in mind that nutritional values can vary based on the specific ingredients and brands you use, so these figures are approximate. Each slice of this delightful sour cream coffee cake contains around 320 calories, with 22g of sugar and 16g of fat. Enjoying this treat in moderation is key to savoring its rich flavors!

Frequently Asked Questions

Got questions about making your sour cream coffee cake? No worries, I’ve got you covered! First off, can you store this cake? Absolutely! Keep it in an airtight container at room temperature for up to three days, or in the fridge for about a week. If you have leftover slices, they can also be frozen for up to two months—just wrap them tightly in plastic wrap!

Wondering about ingredient substitutions? You can swap the sour cream for Greek yogurt in a pinch, or use almond milk instead of regular milk if you’re looking for a dairy-free option. And as for serving suggestions, this cake pairs wonderfully with a cup of coffee or tea, making it the perfect afternoon treat! For more tips on baking with sour cream, check out this King Arthur Baking article.

Sour Cream Coffee Cake: 4 Steps to a Delicious Treat

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• Author: Julia marin
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

A moist and rich sour cream coffee cake that combines a tender crumb with a sweet cinnamon streusel topping.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup sour cream
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/2 cup chopped walnuts (optional)

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, starting and ending with the flour mixture.
6. In a small bowl, combine the brown sugar, ground cinnamon, and walnuts for the streusel topping.
7. Pour half of the cake batter into the prepared pan, sprinkle with half of the streusel mixture, then top with the remaining batter and finish with the remaining streusel.
8. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

• For a chocolate variation, add 1/2 cup of cocoa powder to the dry ingredients.
• For a fruit twist, incorporate 1 cup of fresh berries into the batter.
• This cake pairs well with a coffee glaze for added sweetness.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 22g
• Sodium: 200mg
• Fat: 16g
• Saturated Fat: 8g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 75mg

Keywords: sour cream coffee cake, coffee cake recipe, dessert recipes, baking