Delicious and Moist Sour Cream Coffee Cake Recipe
Hello there, coffee lovers! As a barista, I know how hard it is to resist the aroma of a freshly brewed cup. But have you ever thought of pairing that delicious coffee with a scrumptious cake? If not, then you’re in for a treat because today, I’m going to share with you an amazing recipe for sour cream coffee cake.
This is not just any regular coffee cake – it’s loaded with cinnamon and walnuts, topped with a buttery crumb topping and filled with moist sour cream. The richness of the sour cream in this recipe adds moisture without thinning the batter or making the cake taste too heavy. The result is a tender and flavorful coffee cake that’s perfect for breakfast or as an afternoon snack.
Trust me; once you try this sour cream coffee cake recipe, you will never go back to your old coffee routine. Whether you’re hosting a brunch or want to whip up something special for yourself, this easy-to-make cake is sure to please everyone’s taste buds.
So let’s get started and create the best sour cream coffee cake you’ve ever tasted!
Why You’ll Love This Recipe
Have you ever craved something sweet, but not too rich or heavy? If your answer is “yes,” then this Sour Cream Coffee Cake recipe would be an excellent addition to your collection. This cake has a delightful soft crumb, delicately moist thanks to the sour cream. And its cinnamon sugar filling takes it to the next level.
Plus, it’s extremely versatile. You could enjoy a slice for breakfast, as an afternoon snack, or dessert paired with a cup of coffee. The cinnamon and brown sugar filling adds a touch of decadence to this simple cake loaf recipe.
You’ll love how easy it is to make this cake. All you have to do is mix together the dry ingredients in one bowl and the wet ingredients in another bowl. Then combine everything gradually and bake until golden brown. It’s that simple!
Whether you’re a baking novice or a seasoned pro, this recipe will satisfy your cravings with ease while leaving you wanting more. So why not give this Sour Cream Coffee Cake recipe a try and discover why it’s sure to become one of your favorite dessert recipes?
Ingredient List
Let’s talk ingredients for this Sour Cream Coffee Cake. Here is what you’ll need to gather before getting started:
- For the cake:
- 2 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1/2 cup (1 stick) of unsalted butter, at room temperature
- 1 cup of granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon of vanilla extract
-
1 cup of sour cream
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For the crumb topping:
- 1/2 cup of walnuts, chopped (optional)
- 1/4 cup of brown sugar
- 1/4 cup of granulated sugar
- 2 teaspoons of ground cinnamon
– Note: The crumb topping can be skipped if you prefer a smoother texture for your cake.
This recipe yields a moist and buttery cake that is perfect for any coffee or tea break. You can add walnuts to give it a little extra crunch, or don’t if you prefer it without. Keep in mind that the sour cream adds moisture without thinning the batter out too much, ensuring that the cake stays tender but not dry.
The Recipe How-To
Now that we have all our ingredients measured out and prepared, it’s time to get baking with this Sour Cream Coffee Cake Recipe. Here are the step-by-step instructions for how to make this delicious treat.
Step 1: Preheat Your Oven
Before you begin mixing and combining your ingredients, preheat your oven to 350°F (180°C). This will ensure that when your batter is ready to go in, the oven will be at the right temperature.
Step 2: Mix Dry Ingredients
In a medium-sized bowl, combine 2 cups (250 g) of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. Stir these together until they’re evenly mixed.
Step 3: Cream Butter and Sugar
In a separate larger bowl, beat together 8 tablespoons (113 g) of unsalted butter at room temperature with 1 cup (200 g) of granulated sugar until they’re light and fluffy. This mixture is key in giving your cake a great texture and flavor.
Step 4: Add Eggs and Vanilla
Add in 2 large eggs (room temperature is best) one at a time, beating well after each addition. Next, add in two teaspoons of vanilla extract for extra flavor.
Step 5: Alternate Adding in Flour and Sour Cream
Gradually add the flour mixture and ½ cup (120 ml) of sour cream to the butter mixture. Repeat this in three parts, alternating between flour mixtures first then sour cream until everything is well incorporated. Remember to scrape down the sides of the bowl as needed.
Step 6: Mix Walnuts Cinnamon & Brown Sugar
In a small bowl mix together ¾ cup chopped walnuts, ½ cup brown sugar, and 2 teaspoons cinnamon. This will give your cake its signature sweet crunch!
Step 7: Assemble Your Cake
Take a 9×13 inch cake pan and grease it with butter. Spread half of the batter evenly across the bottom, then sprinkle half of the cinnamon sugar mixture over the batter. Top with the remaining batter and sprinkle with remaining walnuts cinnamon sugar mix to complete.
Step 8: Bake Your Cake
Place your assembled cake into the preheated oven and bake for approximately 35-40 minutes. Check that it is done by inserting a toothpick into the center of the cake – if it comes out clean, it’s ready!
Step 9: Let It Cool
Once your cake is cooked, let it cool properly. You can leave it on your kitchen counter to reach room temperature or place it in your refrigerator to chill more quickly. Either way, give it sufficient time to rest.
Step 10: Serve It with Love
When you’re ready to serve your Sour Cream Coffee Cake Recipe slice it up and pair it with a fresh pot of coffee for the ultimate morning indulgence
Substitutions and Variations
If you are feeling adventurous or want to switch things up, there are a few substitutions and variations you can make to this Sour Cream Coffee Cake recipe. Here are some ideas to consider:
1. Nuts: This recipe calls for walnuts in the crumble topping, but feel free to use another nut instead, like pecans or almonds.
2. Cinnamon: The warm and cozy flavor of cinnamon is a staple in most coffee cake recipes. However, if you don’t like cinnamon, you can substitute with ground cardamom or nutmeg.
3. Sour Cream: If you don’t have sour cream on hand, you can substitute it with Greek yogurt or buttermilk, which will add the same moisture and tang to the cake.
4. Gluten-Free: For a gluten-free option, use a 1-to-1 gluten-free flour blend in place of all-purpose flour in the recipe.
5. Fruit: You can add sliced fresh fruit like strawberries, blueberries or raspberries between the batter layers for an extra burst of flavor.
6. Chocolate: If you’re a chocoholic, mix some chocolate chips into the batter or sprinkle some cocoa powder in the crumble topping for a decadent touch.
Remember that substitutions and variations may alter the flavor and texture of your coffee cake slightly but that’s all part of the fun in experimenting in the kitchen!
Serving and Pairing
:
Let’s talk about serving and pairing this delightful sour cream coffee cake. This classic cake is perfect for breakfast, afternoon tea, or dessert. You can impress your guests by serving it warm with a dollop of whipped cream or a scoop of vanilla ice cream.
The warm and comforting aroma of walnuts and cinnamon along with the buttery crumbly texture makes this coffee cake the perfect treat to share with family and friends. It pairs well with a cup of hot coffee, tea, or even a glass of cold milk.
For a fancy brunch or occasion, you could also pair it with some fresh berries like raspberries or blueberries. The combination of berries and the moist sour cream coffee cake is truly divine.
If you are feeling adventurous, you might want to try a bit of experimentation. How about adding a drizzle of caramel sauce on top? Or replacing the walnuts with pecans for extra crunch?
Overall, the sour cream coffee cake is versatile in terms of serving and pairing. It’s up to you to let your creativity guide you and make this classic recipe your own.
Make-Ahead, Storing and Reheating
One of the benefits of a coffee cake is that it can be made ahead and stored for later use. This Sour Cream Coffee Cake recipe can be made up to two days in advance and still tastes delicious.
To make ahead, simply bake the cake according to the recipe instructions and allow it to cool completely. Then store it in an airtight container at room temperature for up to two days. You can also refrigerate it, but keep in mind that refrigeration may dry out the cake.
If you want to freeze the cake, wrap it tightly with plastic wrap and aluminum foil, then place it in a freezer bag. It can be frozen for up to three months.
When reheating, preheat your oven to 350°F (180°C) and bake the cake uncovered for 10-15 minutes or until heated through. You can also microwave individual portions for about 30 seconds, but keep in mind that this may result in a slightly thinner texture.
Overall, this Moist Sour Cream Coffee Cake Recipe is perfect for those who like to prepare their food in advance. Whether you store it at room temperature or freeze it, you’re sure to enjoy a moist and flavorful treat every time!
Tips for Perfect Results
As a barista, I have learned that the smallest details can make a huge difference in the taste of a coffee. Similarly, when it comes to baking a delicious Sour Cream Coffee Cake, there are some tips that can help you achieve perfect results. Here are some expert tips to keep in mind:
1. Room temperature ingredients: Make sure to bring all the ingredients, including butter and eggs, to room temperature before mixing them. This helps ingredients blend better for a well-balanced result.
2. Cream butter and sugar: Creaming butter and sugar together until fluffy is an important step when making the batter. This will create pockets of air that will help your cake rise evenly.
3. Mix dry ingredients: To ensure even distribution of raising agents like baking powder and soda throughout the batter, mix dry ingredients first before adding them to the wet ingredients.
4. Sour cream: The sour cream adds moisture without thinning the batter, which makes your cake tender and prevents it from getting dry easily.
5. Don’t overmix: Overmixing can develop gluten and make the cake tough. So, mix just until you see no more streaks of flour in the batter.
6. Bake time: A coffee cake has thinner layers compared to a bundt or pound cake which means that it bakes faster than those cakes in about 45-55 minutes hence checking their doneness after 45 minutes is recommended by sticking a toothpick in the center of the cake and if it comes out clean, then it’s done.
7. Cool Down: Letting your cake cool down on wire racks releases excess heat and also prevents steam from being trapped inside making your cake soggy
By following these tips, you can make sure your Sour Cream Coffee Cake turns out perfectly every time, leaving your taste buds quite satisfied.
FAQ
As a barista, I understand that baking can be a little intimidating at first, but trust me, with patience and practice, anyone can become a talented baker. However, even experienced bakers may have some questions about certain recipes or ingredients. That’s why I’ve put together this FAQ section for my Sour Cream Coffee Cake recipe to help troubleshoot any hiccups you may encounter along the way. So, take a deep breath and let’s tackle any concerns you might have.
What does sour cream do in baking cakes?
When making cakes, the addition of sour cream can add moisture to the batter without compromising its thickness, unlike adding a liquid. This results in a cake with a delicate and fine crumb texture.
Why is my sour cream coffee cake dry?
The amount of wet and dry ingredients in a cake play an important role in determining the cake’s level of moisture. A cake that has an excess of flour and insufficient butter will have a dry texture. Conversely, if there’s an overabundance of milk and insufficient flour, the cake will taste overly moist.
What happens when you add sour cream to cake mix?
To achieve a bakery-worthy cake, adding a dollop of sour cream to your mixture might do the trick. Incorporating sour cream to your cake batter has its advantages, as it can lend a thicker and more moist texture to your dessert. Moreover, sour cream contains fats that can elevate the richness of your cake. If you’re wondering how much sour cream to mix in, starting with a cup, as suggested by Liv for Cake, is a good way to go.
Does a coffee cake with sour cream need to be refrigerated?
Sour Cream Coffee Cake can be kept at room temperature in an airtight container for up to 1-2 days. But if it is not consumed within two days, it is recommended to refrigerate the cake to prevent any mold growth.
Bottom Line
In my opinion, this sour cream coffee cake recipe is one of the best out there. Not only is it moist and delicious, but it’s also incredibly easy to make. With its rich cinnamon flavor, tender crumb, and irresistible crumb topping, this cake is sure to be a crowd-pleaser.
So whether you’re looking for a comforting breakfast treat or a delicious dessert to share with friends and family, I highly recommend giving this recipe a try. And with the many substitutions and variations you can try out, you won’t grow bored of it anytime soon!
Overall, trying out new coffee cake recipes is an exciting way to explore your creativity in the kitchen. Whether you try Ina Garten’s recipe, go with Sally’s Baking Addiction’s cinnamon streusel cake, or experiment with Betty Crocker’s yellow cake mix version – don’t be afraid to get adventurous and have fun creating your own unique coffee cake.
So don’t be shy! Get into the kitchen and start baking – I guarantee that delicious aromas will fill your home in no time!
Sour Cream Coffee Cake (Baking Options) Recipe
Ingredients
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla
- 2 cups flour, unsifted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Topping
- 1/2 cup brown sugar, firmly packed
- 1 teaspoon cinnamon
- 1/2 cup walnuts, chopped
Instructions
- Pre heat oven to 350°F Grease a bundt pan or a 13x9 pan, if cutting recipe in half grease a 8x8 pan.
- In mixing bowl, cream butter and sugar until light. Beat in eggs one at a time. Blend in sour cream and vanilla.
- Add flour, baking powder, baking soda and salt. Stir just until well mixed. Do not over mix. Place half of batter in greased pan.
- Combine ingredients for topping. Sprinkle half of the topping mixture over the batter in the pan. Top with remaining batter and remaining topping. The 13x9 is a single layer only.
- *Bundt pan bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Invert onto a serving plate.
- *13x9 inch pan bake about 30 minutes or until toothpick inserted in center comes out clean. Serve from pan.
- *For half recipe use a 8x8 pan and bake 25 minutes or until toothpick inserted in center comes out clean. Serve from pan.
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