Delicious Sour Cream Coffee Cake Recipe
Are you craving a delicious and moist coffee cake to pair with your morning cup of joe? Look no further than this sour cream coffee cake recipe. With a buttery vanilla cake base, a sweet cinnamon streusel topping, and an extra punch of richness from the sour cream, this coffee cake is sure to become a staple in your baking repertoire.
There’s nothing quite like a warm slice of fresh-baked coffee cake to start your day off right. Whether you’re sharing it with family over Sunday brunch or taking a slice to-go for an indulgent mid-morning snack, this recipe is guaranteed to satisfy your sweet tooth. The tender crumb and crunchy walnut streusel create the perfect balance of textures, while the sour cream lends a tangy flavor that perfectly complements the sweetness of the cake.
So why settle for store-bought when you can make your own homemade coffee cake that tastes even better? With just a few simple ingredients and easy-to-follow instructions, this recipe is accessible even for novice bakers. Treat yourself and your loved ones to something special with this decadent sour cream coffee cake.
Why You’ll Love This Recipe
Are you a coffee lover with a sweet tooth? Do you crave something warm and comforting to pair with your morning cup of joe? Look no further than our Sour Cream Coffee Cake recipe! Trust us, once you take a bite of this moist and tender cake, you won’t be able to resist having another slice (or two).
Firstly, the ingredients list alone will make your mouth water. With rich and creamy sour cream, velvety vanilla extract, and a perfect combination of baking powder and soda to give it just the right amount of fluffiness, this recipe is packed with flavor. Oh, did we mention the decadent crumb topping loaded with cinnamon, sugar and chopped walnuts that make this coffee cake impossible to resist?
Not only is it delicious, this recipe is also versatile. If you want to switch things up, try swapping out the walnuts for pecans or even chocolate chips. Or, for those who need to accommodate certain dietary restrictions, fear not! This recipe can easily be made gluten-free by substituting all-purpose flour with your favorite gluten-free flour mix.
Lastly, let’s talk about its versatility in terms of occasions. This Sour Cream Coffee Cake is perfect for a cozy weekend brunch with friends and family or as the main attraction at a fancy dinner party. You could even bring it as a hostess gift or as dessert for your office potluck. Your guests will be impressed by the perfect melt-in-your-mouth texture and the irresistible flavors of cinnamon and sugar.
In conclusion, if you’re looking for a recipe that’s guaranteed to please any crowd, our Sour Cream Coffee Cake is an excellent choice. The flavors are perfectly balanced and the crumb topping makes it extra special. Plus, its versatility makes it an easy go-to for various occasions. Try this recipe once and we guarantee it’ll become one of your favorites!
Ingredient List
Here are the ingredients you will need to make the best Sour Cream Coffee Cake:
Dry Ingredients:
- 2 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- ½ teaspoon of salt
Wet Ingredients:
- 12 tablespoons (or 1 ½ sticks) of unsalted butter, room temperature
- 1 ½ cups of granulated sugar
- 2 large eggs, room temperature
- 1 ½ teaspoons of vanilla extract
- 1 ½ cups of sour cream, at room temperature
Cinnamon Streusel:
- 1 cup of granulated sugar
- 2 ½ teaspoons of ground cinnamon
- 12 tablespoons (or 1 ½ sticks) of unsalted butter, melted
- 2 cups of all-purpose flour
Optional:
- 1 cup chopped walnuts
The Recipe How-To
Now that we know the ingredients, let’s dive into the how-to of the Sour Cream Coffee Cake Recipe. Here’s a step-by-step guide on how to create this delicious cake.
Step 1: Preheat oven to 350°F and grease a 9×13-inch baking pan
Before anything else, preheat your oven and prepare your baking pan. I recommend using either butter or cooking spray for greasing.
Step 2: Mix dry ingredients in a bowl
In a medium-sized bowl, mix together 2 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt.
Step 3: Mix wet ingredients in another bowl
In another larger bowl, start to cream together your softened unsalted butter and granulated sugar until fluffy. Then add in two large eggs and vanilla extract.
Step 4: Combine dry and wet ingredients
Slowly add dry ingredients into the wet mixture one cup at a time while stirring until well combined.
Step 5: Add sour cream
Stir in 1 cup of sour cream until just combined.
Step 6: Create crumb topping
In a separate bowl, make crumb topping by melting 12 tablespoons (1 ½ sticks) unsalted butter then mixing it with walnuts,cinnamon, sugar, and flour until it becomes crumbly.
Step 7: Pour and layer mixture into prepared baking pan
Pour half of the batter evenly into your prepared baking pan. Sprinkle half of the cinnamon streusel over this first layer. Add remaining batter and top with remaining cinnamon streusel mixture.
Step 8: Bake for about an hour
Bake in preheated oven for about an hour or until toothpick inserted comes out clean.
Now you have a fully-baked Sour Cream Coffee Cake! Make sure to let it cool before slicing and serving. Enjoy a slice with a warm cup of coffee.
Substitutions and Variations
Making substitutions and variations is an essential part of cooking, and this coffee cake recipe is no exception. You can easily customize the recipe to suit your taste preferences or dietary restrictions. Here are some easy variations to consider:
– Chocolate Chip Sour Cream Coffee Cake: add 1 cup of semi-sweet chocolate chips to the batter. Make sure to fold them into the batter gently to avoid overmixing.
– Apple Cinnamon Sour Cream Coffee Cake: replace the crumb topping with a layer of sliced apples tossed with cinnamon and brown sugar.
– Gluten-Free Sour Cream Coffee Cake: swap all-purpose flour with gluten-free flour baking mix in equal amounts.
– Pecan Sour Cream Coffee Cake: replace the walnuts in the recipe with pecans. You can also swap out the crumb topping for a buttery cinnamon pecan streusel.
If you’re looking for a healthier option, substitute some of the ingredients with healthier alternatives. For example, you can replace some of the granulated sugar in the recipe with honey or maple syrup. Alternatively, use coconut sugar or date sugar for a lower glycemic index. You can also swap out butter for coconut oil, which is a healthy fat that contains medium-chain fatty acids that are beneficial for brain function and weight loss.
The recipe can also be adjusted according to your taste preferences by adding different flavors such as almond extract or lemon zest. Experimenting with different ingredients and flavors will help you discover new taste combinations for this classic sour cream coffee cake recipe.
Serving and Pairing
Are you ready to take your coffee cake to the next level? Here are a few suggestions for serving and pairing this delectable treat.
Firstly, consider serving your sour cream coffee cake alongside a freshly brewed hot cup of coffee. The rich, bold flavors of coffee perfectly complement the sweetness and cinnamon-spice of the cake. If you’re feeling extra fancy, you could even try brewing a specialty coffee such as hazelnut or vanilla-flavored coffee for an added layer of flavor.
If you’re serving the cake as part of a brunch spread or breakfast buffet, it pairs wonderfully with other classic breakfast items such as scrambled eggs, bacon, or fresh fruit. The tangy flavor of the sour cream in the cake helps to balance out some of the richer, heavier flavors in these dishes.
Looking for a dessert pairing option? Try pairing your sour cream coffee cake with a scoop or two of vanilla ice cream. The cool and creamy ice cream pairs beautifully with the warm and spicy flavors of the cake.
For those who are looking for a more adult pairing option, consider serving your sour cream coffee cake alongside a glass of sweet dessert wine such as port or sherry. The sweet notes in these wines help to balance out the flavors in the cake and enhance its overall richness.
No matter how you slice it (pun intended), this delicious sour cream coffee cake is sure to be a crowd-pleaser at any meal or occasion.
Make-Ahead, Storing and Reheating
Once you’ve baked this sour cream coffee cake to perfection, you might be wondering about making it ahead of time, storing the leftovers, and reheating to enjoy it later. Good news: This cake can be made ahead of time, stored and reheated without much hassle. In fact, in my opinion, the flavors of this cake only get better with time.
For make-ahead prep work, simply prepare and bake the cake as per the recipe’s instructions. Once the cake is cooled completely at room temperature, cover it tightly with aluminum foil or plastic wrap to keep the air out. You could also add a layer of parchment paper before wrapping it for additional protection. Once wrapped, store it in an airtight container or resealable freezer bag in the refrigerator for up to 3-4 days.
When you’re ready to serve, remove the cake from the fridge and let it come to room temperature for an hour or so. You could also pop it into a pre-heated oven at 350 F for 10-15 minutes or until heated through. It’s important not to overheat it as that can dry out and ruin the texture.
If you have any leftover slices of this comforting coffee cake, they can be stored in an airtight container at room temperature for up to two days or in the refrigerator for up to four days.
This sour cream coffee cake also freezes well. Simply wrap individual slices tightly in aluminum foil or plastic wrap before storing them in an airtight container or resealable freezer bag. When you’re ready to serve them, thaw them out at room temperature overnight before reheating them using one of the aforementioned methods.
Overall this coffee cake makes an excellent make-ahead breakfast or brunch treat that frees up your morning routine and lets you relish your sweet start to the day without any hassle!
Tips for Perfect Results
Baking the perfect coffee cake is not just about following the recipe; it also requires some tips and tricks that can make a big difference in the outcome. As someone who has baked and tasted enough coffee cakes to know what works and what doesn’t, I’m happy to share my tried-and-tested tips for perfect results.
1. Use Room Temperature Ingredients: Make sure all your ingredients, particularly the eggs and butter, are at room temperature before using them in your batter. This will help them incorporate well and create a smooth textures.
2. Don’t Overmix the Batter: When you mix flour with liquid, gluten forms which can make your cake tough if overmixed. So, once you add the flour to your wet ingredients, only mix until everything is well combined.
3. Use Good Quality Ingredients: Always use good quality sour cream, butter, and walnuts in your coffee cake recipe to achieve the best flavor and texture.
4. Use Baking Powder and Baking Soda: Adding baking powder and baking soda gives an airy lift to your cake, making it lighter, fluffier, and therefore more enjoyable.
5. Make Sure Your Oven is Preheated: Be sure to preheat your oven for at least ten minutes before placing your cake inside to avoid uneven baking or rawness.
6. Check Doneness Early: Coffeecakes can bake unevenly depending on your oven or pan size. It’s essential to check for doneness from 10 minutes earlier than the specified baking time in your recipe.
7. Add a Crumb Topping: The combination of cinnamon-sugar crumbs on top adds extra crunchiness and sweetness that takes this cake’s flavor up a notch.
8. Allow Your Cake To Cool: Giving your coffee cake sufficient time to cool will ensure that it firms up properly while settling its flavors naturally.
By following these simple tips, you’re sure to bake a perfectly moist, flavorful, fluffy, and tender coffee cake that everyone will love.
Bottom Line
In conclusion, this sour cream coffee cake recipe has proven itself to be a classic and reliable choice for any occasion. Its moist, buttery crumb and irresistible cinnamon streusel topping are sure to satisfy any sweet tooth. With easy-to-find ingredients and simple instructions, this cake recipe is accessible to bakers of all levels.
As you prepare to bake this delectable treat, don’t forget to experiment with substitutions and variations! Try adding chopped apples, chocolate chips, or even swapping out the all-purpose flour for a gluten-free option. The possibilities are endless!
Once you’ve baked your perfect coffee cake, don’t forget about how it can be served and paired with your favorite coffee beverage or tea. This cake is perfect for brunch or afternoon tea time.
Overall, this sour cream coffee cake recipe is a must-try for any baking enthusiast. Its classic flavor and versatile nature makes it a crowd-pleaser for any occasion. Don’t hesitate to give it a try today!
Sour Cream Coffee Cake Recipe
Ingredients
- 2 cups all-purpose flour, plus additional for dusting pan
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup walnuts, toasted (3 1/2 oz)
- 2 teaspoons cinnamon
- 1 1/4 cups sugar
- 3/4 cup unsalted butter, softened,plus
- 2 tablespoons butter, melted
- 2 large eggs, at room temperature for 30 minutes
- 1 cup sour cream
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350°F.
- Generously butter bundt pan and dust with flour, knocking out excess.
- Whisk together flour, baking soda, salt, and baking powder in a bowl.
- Pulse walnuts, cinnamon, 1/4 cup sugar, and a pinch of salt in a food processor until nuts are chopped.
- Add melted butter and pulse once to combine.
- Beat together remaining 1 1/2 sticks butter and remaining cup sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld.
- Reduce speed to medium and add eggs 1 at a time, beating well after each addition, then beat in sour cream and vanilla until smooth and fluffy, about 2 minutes more in a standing mixer or 4 minutes more with a handheld.
- Reduce speed to low and add flour mixture, scraping down side of bowl occasionally and mixing until just combined.
- Sprinkle half of nut mixture evenly in bottom of bundt pan.
- Spoon half of batter over nuts and smooth with a rubber spatula.
- Sprinkle batter in pan with remaining nut mixture and top with remaining batter, smoothing top.
- Bake in middle of oven until cake begins to pull away from side of pan and a tester comes out clean, 45 to 50 minutes.
- Cool cake in pan on a rack 1 hour, then run a thin knife around outer and inner edges.
- Place rack on top of pan, then flip to invert cake onto rack.
- Cool completely.
Add Your Own Notes
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