Sour Cream Coffee Cake
User Reviews
4.8
Sour Cream Coffee Cake
Description
The cake batter combines unsalted butter and sugar creamed together, then mixed with eggs, vanilla extract, and sour cream for moisture and richness. Dry ingredients including flour, baking powder, baking soda, and salt are incorporated to form a dense but tender batter. The streusel combines chopped pecans, brown sugar, and cinnamon, adding texture and warm spice.
Layering half the batter followed by half the pecan streusel, then repeating, builds a cake with pockets of sweet, crunchy topping baked inside. The baking time ranges from 45 to 55 minutes, and a toothpick inserted in the center should come out clean or mostly clean depending on desired moistness. Optionally, a glaze made from powdered sugar and milk can be whisked smooth and drizzled over the cooled cake for added sweetness and sheen.
This coffee cake pairs well with morning coffee or afternoon tea and makes a satisfying dessert or snack. The dense batter and rich streusel provide a substantial texture and flavor combination.
To keep the cake moist, wrap slices tightly with plastic wrap immediately after cutting. It can be stored at room temperature for 1-2 days or refrigerated for up to a week. For longer storage, freeze the cooled cake wrapped well for 2-3 months and thaw before serving. Adjustments, such as adding an extra egg for thinner batter or substituting butter with applesauce or coconut oil, can adapt texture and health profile.
Ingredients
Coffee Cake
- ¾ cup butter unsalted (1 stick ½)
- 1 cup sugar
- 3 large egg
- 2 teaspoon vanilla extract
- 2 cups sour cream
- 3 cups all-purpose flour
- 2 teaspoon baking powder
- 2 teaspoon baking soda
- 1 teaspoon salt
Topping
- 2 cups pecans chopped
- 2 teaspoon cinnamon ground
- 1 cup brown sugar packed
Optional Glaze
- ½ cup powdered sugar
- 2 teaspoon milk
Instructions
- Prep: Preheat oven to 350°F degrees and generously grease a 9x13-inch baking pan.
- Make the batter: In a mixing bowl, add the butter and sugar and mix well until light and creamy. To it add the eggs, vanilla extract, sour cream and mix well until combined. In another bowl, mix the flour with the baking soda, baking powder and salt. Add the flour mixture to the mixer and mix everything well.
- Mix the streusel: In a small bowl mix the chopped pecans with the brown sugar and cinnamon.
- Assemble and bake: Place half the batter in the baking pan. Pour half the pecan mixture over the batter. Repeat with remaining batter and pecan crumble. Bake for 45 to 55 minutes. To test for doneness, insert a toothpick in the center of the cake, it should come out clean when baked through.
- Make glaze: Add the icing sugar and milk to a small bowl and whisk until smooth, add more milk if wanting a thinner consistency.
- Finish the cake: Let the cake cool in the pan for about 15 minutes then drizzle with glaze, cut into slices and serve.
Notes
- Cover cut slices immediately with plastic wrap to prevent drying out.
- For a thinner batter easier to spread, add an extra egg if desired.
- You may substitute butter with applesauce or coconut oil for a healthier version.
- Store fully cooled cake at room temperature for 1-2 days or in the fridge for up to a week.
- Freeze wrapped cake for 2-3 months; thaw gradually before eating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 496 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 496kcal | 25% |
| Carbohydrates | 58g | 19% |
| Protein | 6g | 12% |
| Fat | 28g | 43% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 83mg | 28% |
| Sodium | 371mg | 15% |
| Potassium | 233mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 35g | 70% |
| Vitamin A | 576IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 101mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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