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
Scale
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.
