If you’re searching for a cozy, scrumptious treat that feels like a warm hug in cake form, look no further than this truly unforgettable Sour Cream Coffee Cake Recipe. It’s the perfect balance of tender crumb and rich flavor, with a cinnamon-walnut swirl that adds just the right touch of crunch and spice. Whether you’re serving it up for breakfast, brunch, or a comforting afternoon snack, this coffee cake never fails to bring smiles and requests for seconds. Trust me, once you try this one, it’ll quickly become your go-to recipe to impress family and friends.
Ingredients You’ll Need
Gathering your ingredients is the first exciting step toward baking this delightfully moist cake. Each component plays an essential role in building layers of flavor, texture, and that irresistible golden color everyone loves.
- 1 cup unsalted butter, softened: This adds creamy richness and helps create that tender crumb.
- 1 cup granulated sugar: Sweetness that balances the tang of the sour cream perfectly.
- 2 large eggs: Provide structure and contribute to the cake’s moist texture.
- 1 cup sour cream: The secret behind the moistness and slight tang that makes this coffee cake truly special.
- 1 teaspoon vanilla extract: Enhances the aroma and rounds out the flavors beautifully.
- 2 cups all-purpose flour: The foundation of the cake’s soft, fluffy base.
- 1 teaspoon baking powder: Helps the cake rise to light, airy perfection.
- ½ teaspoon baking soda: Works with the sour cream to tenderize the crumb.
- ¼ teaspoon salt: Balances sweetness and enhances all the other flavors.
- ½ cup chopped walnuts: Adds delightful crunch and a nutty depth.
- ⅓ cup brown sugar: Mixed with cinnamon for that classic coffee cake swirl.
- 1 teaspoon cinnamon: Brings warmth and spice to every bite.
How to Make Sour Cream Coffee Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch bundt or tube pan. This step ensures your cake will come out flawlessly without sticking, perfect for showcasing the beautiful swirl inside.
Step 2: Cream the Butter and Sugar
Using a hand or stand mixer, beat the softened butter and granulated sugar together until fluffy and pale, about 3 to 4 minutes. This air incorporation sets the stage for a light cake. Then, add eggs one at a time, mixing well after each to maintain that lovely texture.
Step 3: Combine Wet Ingredients
Next, mix in the sour cream and vanilla extract, which add moisture and flavor. These ingredients create the silky, tender base that makes this coffee cake melt-in-your-mouth good.
Step 4: Whisk Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution, preventing any pockets of leavening agents that could cause uneven rising.
Step 5: Incorporate Dry Ingredients Carefully
Gradually blend the dry mix into your wet batter until just combined. Overmixing here would toughen your cake, so stirring gently is key to keeping it soft and tender.
Step 6: Prepare the Cinnamon-Walnut Filling
In a small bowl, combine the chopped walnuts, brown sugar, and cinnamon. This flavorful filling is the heart of the Sour Cream Coffee Cake Recipe, providing that classic swirl you’ll fall in love with.
Step 7: Layer the Batter and Filling
Spoon half the batter into your prepared pan, then evenly sprinkle the cinnamon-walnut mixture over it. Top with the remaining batter and smooth the surface for an even bake and beautiful swirl effect.
Step 8: Bake to Perfection
Bake for 45 to 55 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Avoid overbaking to keep the cake moist and tender.
Step 9: Cool and Serve
Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. For a finishing touch, dust with powdered sugar if you like a hint of extra sweetness and a pretty presentation.
How to Serve Sour Cream Coffee Cake Recipe
Garnishes
Keep it simple and elegant by dusting the cooled coffee cake with powdered sugar, which adds a delicate sweetness and makes the swirl pattern pop. For a cozy morning vibe, a light drizzle of honey or a dollop of whipped cream can elevate each slice even more.
Side Dishes
This cake pairs wonderfully with a hot cup of fresh brew—coffee, chai tea, or even a creamy latte. For a heartier breakfast or brunch, consider serving alongside scrambled eggs or fresh fruit to balance the sweetness.
Creative Ways to Present
Slice the coffee cake into wedges and serve on a beautiful platter with fresh berries scattered around for a burst of color and freshness. You can also transform leftovers into decadent French toast by dipping slices in egg mixture and frying until golden; it’s a delicious twist that breathes new life into the cake.
Make Ahead and Storage
Storing Leftovers
Wrap your coffee cake tightly in plastic wrap or place it in an airtight container. It will keep beautifully at room temperature for up to 2 days, maintaining soft texture and fresh flavor.
Freezing
For longer storage, freezing is a great option. Wrap the cake or individual slices with plastic wrap and then foil, or use a freezer-safe container. Frozen properly, it can last up to 2 months without losing quality.
Reheating
The best way to reheat is gently warming slices in a 300°F oven for 10 to 15 minutes or microwaving for 20 to 30 seconds. This refreshes the cake’s softness and revives the heavenly aromas that make it so irresistible.
FAQs
Can I use Greek yogurt instead of sour cream?
Absolutely! Greek yogurt is a fine substitute that will maintain the cake’s moistness and tangy flavor, though the texture might be slightly different—still delicious!
What kind of nuts work best in this recipe?
Walnuts are classic here because of their rich nuttiness and texture, but pecans or almonds would also make tasty alternatives if you want to switch things up.
Is it possible to make this recipe gluten-free?
Yes, by using a 1-to-1 gluten-free baking flour blend, you can adapt this recipe. Just make sure it includes xanthan gum or another binder to keep the structure intact.
Can I make mini coffee cakes with this recipe?
Definitely! Just adjust the baking time down to about 20 to 25 minutes and keep an eye on them—they’ll bake faster but deliver all the same great flavor.
What’s the best way to prevent the cake from drying out?
Don’t overbake it, and make sure it’s stored airtight after cooling. The sour cream provides a lot of moisture, so gentle handling will keep each bite luscious.
Final Thoughts
This Sour Cream Coffee Cake Recipe truly brings warmth and joy to any table with its tender crumb, rich flavor, and that addictive cinnamon-walnut filling swirl. It’s one of those recipes that feels like a special treat but comes together so simply that you’ll want to bake it again and again. So why wait? Grab your ingredients and get ready for some delicious moments that everyone will rave about.
Print
Sour Cream Coffee Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Sour Cream Coffee Cake is a moist, tender treat perfect for breakfast or dessert. The rich sour cream batter combined with a cinnamon-walnut filling creates a luscious flavor and texture contrast. Baked in a bundt or tube pan, this coffee cake is a delightful way to start your day or enjoy with a cup of coffee or tea.
Ingredients
Cake Batter
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Cinnamon-Walnut Filling
- ½ cup chopped walnuts
- ⅓ cup brown sugar
- 1 teaspoon cinnamon
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and lightly flour a 9-inch bundt or tube pan to ensure the cake releases easily after baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, creating an airy base for the cake.
- Add Eggs and Flavorings: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then mix in the sour cream and vanilla extract to add moisture and flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing which can make the cake dense.
- Prepare Filling: In a small bowl, combine the chopped walnuts, brown sugar, and cinnamon to create the cinnamon-walnut filling that will add texture and sweetness.
- Layer Batter and Filling: Spoon half of the batter into the prepared pan. Sprinkle the cinnamon-walnut mixture evenly over the batter. Then gently add the remaining batter on top and smooth the surface evenly.
- Bake: Bake the coffee cake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is cooked through.
- Cool and Serve: Allow the cake to cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely. Optionally, dust the top with powdered sugar before serving.
Notes
- Make sure butter is softened, not melted, for proper creaming with sugar.
- Do not overmix the batter once the dry ingredients are added to maintain a tender crumb.
- Check the cake starts browning too quickly; if so, cover loosely with foil and continue baking.
- For added flavor, sprinkle a little cinnamon sugar on top before baking if desired.
- This coffee cake keeps well at room temperature for 2 days, or refrigerate for up to 5 days.
