If you’re on the lookout for a dessert that feels like a warm hug with every bite, this Sour Cream Coffee Cake Recipe is your new best friend. It’s wonderfully moist thanks to the tang of sour cream, perfectly sweetened with brown sugar and cinnamon, and crowned with a nutty, crumbly swirl that adds the ultimate texture contrast. Imagine a tender cake with a crackly, cinnamon-swirled topping that pairs beautifully with your morning coffee or midday tea. This recipe is simple enough for a comforting weekend treat but special enough to impress guests at brunch or gatherings.
Ingredients You’ll Need
Getting the ingredients together for this cake is a breeze, but each one plays a crucial role in its luscious flavor and delightful texture. From creamy butter to a touch of tangy sour cream, every component contributes something unique.
- 1 cup unsalted butter, softened: Provides rich moisture and tender crumb, so don’t substitute margarine here.
- 1 cup granulated sugar: Balances the tang of the sour cream and gives the cake its sweetness.
- 2 large eggs: Bind the ingredients and add heft for a satisfying bite.
- 1 cup sour cream: The star ingredient that keeps the cake incredibly moist and adds subtle tang.
- 1 teaspoon vanilla extract: Enhances all the flavors with a warm, inviting note.
- 2 cups all-purpose flour: The base that holds this cake together firmly but tenderly.
- 1 teaspoon baking powder: Helps the cake rise to the perfect fluffiness.
- ½ teaspoon baking soda: Works with the sour cream to give a light texture and slight lift.
- ¼ teaspoon salt: Balances sweetness and strengthens flavor complexity.
- ½ cup chopped walnuts: Adds crunch and a toasty, nutty flavor in the cinnamon swirl.
- â…“ cup brown sugar: Melts into the cinnamon mix for that rich caramel depth.
- 1 teaspoon cinnamon: The warm, earthy spice that makes this coffee cake so irresistible.
How to Make Sour Cream Coffee Cake Recipe
Step 1: Prepare Your Pan and Oven
Before diving into mixing, preheat your oven to 350°F (175°C). Grease and flour a 9-inch bundt or tube pan; this ensures the beautifully baked cake releases smoothly once done, maintaining that gorgeous shape and texture.
Step 2: Cream Butter and Sugar, Add Eggs
Beat the softened butter and granulated sugar together until the mixture is light and fluffy—this is the secret to a soft, melt-in-your-mouth crumb. Then, add the eggs one by one, beating well after each to incorporate air and promote the cake’s delicate rise.
Step 3: Incorporate Sour Cream and Vanilla
Mix the sour cream and vanilla extract into your butter-sugar-egg mixture. This step creates a rich, tangy button of moisture and flavor the rest of the cake will build upon.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually blend these dry ingredients into the wet mixture until you just see the flour disappear. Overmixing can make the cake dense, so keep it gentle here.
Step 5: Prepare the Cinnamon-Walnut Filling
Mix chopped walnuts, brown sugar, and cinnamon in a small bowl. This filling is where the Texas-sized flavor punch comes from—think caramelized nuts with a warm spice kick.
Step 6: Layer Batter and Filling in Pan
Spoon half the batter into your prepared pan, then evenly sprinkle the cinnamon-walnut filling over the top. Cover with the remaining batter and smooth the surface carefully for an even bake and a gorgeous final presentation.
Step 7: Bake and Cool
Bake for 45 to 55 minutes until a toothpick inserted into the center comes out clean. After baking, let the cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely. If you want to add a little extra charm, dust the top with powdered sugar before serving.
How to Serve Sour Cream Coffee Cake Recipe
Garnishes
A simple dusting of powdered sugar can elevate the look and sweetness, but you can also top slices with a dollop of whipped cream or a drizzle of caramel sauce for an indulgent touch that makes every forkful memorable.
Side Dishes
This cake pairs beautifully with fresh fruit like berries or sliced apples to add a refreshing contrast. A cup of perfectly brewed coffee or herbal tea elevates your experience, turning a slice into a cozy ritual.
Creative Ways to Present
For brunch or a festive occasion, cut this cake into small squares, serve on a tiered tray, and sprinkle with chopped nuts. Or, try layering slices with mascarpone and fruit for an impressive dessert parfait inspired by the cake’s texture and flavor.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap the cake tightly with plastic wrap or store in an airtight container at room temperature. It stays fresh for up to 2 days, preserving moisture and flavor without drying out.
Freezing
If you want to extend the shelf life or prep ahead, wrap individual slices or the whole cake tightly in plastic wrap and foil before freezing. It freezes well for up to 2 months, and thawing overnight in the fridge is best to maintain texture.
Reheating
To enjoy leftover slices warm, pop them in the microwave for about 20-30 seconds or heat gently in a low oven. This wakes up the buttery, cinnamon richness and brings back that fresh-from-the-oven feeling.
FAQs
Can I substitute Greek yogurt for sour cream in this recipe?
Absolutely! Greek yogurt is a great stand-in if you don’t have sour cream on hand. It provides similar tang and moisture, though the texture of the cake might be slightly lighter.
What pan works best for this Sour Cream Coffee Cake Recipe?
A 9-inch bundt or tube pan is ideal because it promotes even baking and creates that beautiful ring shape. You can use a regular round cake pan as well, but slightly adjust baking time.
Can I add fruit to this coffee cake?
Yes! Fresh blueberries or chopped apples folded gently into the batter before assembling is a lovely way to add fruity bursts, but keep the amount moderate so it doesn’t affect baking.
Is this cake good for breakfast as well as dessert?
Definitely! The name says coffee cake, and it’s a perfect companion to your morning cup. Its tender crumb and cinnamon swirl make it feel indulgent but not overly sweet.
How do I prevent the cinnamon walnut swirl from sinking?
Layering half the batter first, then the filling, and topping with the remaining batter as instructed helps keep the swirl nicely suspended. Avoid mixing the filling into the batter, or it may lose its layered effect.
Final Thoughts
This Sour Cream Coffee Cake Recipe is truly a timeless classic that feels like an instant comfort food hug. Whether it’s a slow weekend morning or a special occasion, it has that perfect balance of tender crumb, delightful cinnamon-nut filling, and moist richness that will keep you coming back for more. I can’t wait for you to try it and make it one of your favorites too!
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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 Sour Cream Coffee Cake is a moist and tender treat featuring a rich cinnamon-walnut filling layered between buttery cake batter. Perfect for breakfast, brunch, or an afternoon snack, this classic coffee cake boasts a luscious crumb texture enhanced by sour cream and a delightful cinnamon-sugar nut topping.
Ingredients
For the Cake
- 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
For the Filling
- ½ cup chopped walnuts
- â…“ cup brown sugar
- 1 teaspoon cinnamon
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and 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 the softened unsalted butter and granulated sugar together until light and fluffy using an electric mixer. This creates a smooth base for the cake.
- Add eggs: Add eggs one at a time, beating well after each addition to fully incorporate them and maintain a smooth batter.
- Mix in sour cream and vanilla: Stir in the sour cream and vanilla extract until just combined. This adds moisture and flavor to the batter.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Incorporate dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the batter.
- Prepare cinnamon-walnut filling: In a small bowl, mix together chopped walnuts, brown sugar, and cinnamon evenly.
- Layer batter and filling: Spoon half of the batter into the prepared pan, spreading it evenly. Evenly sprinkle the cinnamon-walnut mixture over this layer. Add the remaining batter on top and smooth the surface.
- Bake the cake: Place the pan in the preheated oven and bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the cake to cool in the pan for 15 minutes. Then invert it onto a wire rack to cool completely. Optionally, dust with powdered sugar before serving for an extra touch of sweetness.
Notes
- Make sure the butter is softened but not melted for easy creaming and best texture.
- Sour cream adds moistness and a subtle tang to the cake—do not substitute with yogurt as it may alter texture considerably.
- You can substitute walnuts with pecans or omit nuts if preferred.
- Use a toothpick or skewer to check doneness—insert in the center of the cake, if it comes out clean, the cake is ready.
- Letting the cake cool completely helps it set properly and makes slicing easier.
- For added flavor, dust lightly with powdered sugar or drizzle a simple glaze once cooled.
