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Sour Cream Coffee Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 37 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Find it online: https://slsrecipes.com/sour-cream-coffee-cake-recipe/