Sour Cream Coffee Cake
User Reviews
5
Sour Cream Coffee Cake
Description
This cake recipe combines softened butter, sugar, eggs, and vanilla with a flour mixture containing baking soda and salt. Sour cream is incorporated in stages with the flour to yield a moist, tender crumb. A streusel mix of cinnamon, chopped nuts, and sugar provides sweet and crunchy layers dispersed across the batter in the Bundt pan. The cake bakes for about an hour, ensuring the center is nearly clean when tested.
The resulting cake balances a soft crumb with the crunchy and flavorful streusel, enhanced by the slight tang from the sour cream. Layering the streusel in thirds creates an even distribution capturing every bite. The golden crust of the Bundt pan adds further texture variety.
Best served cooled from the pan to maintain structure and prevent crumbling. It pairs well with cold brew or iced coffee. Using room temperature ingredients avoids overmixing and improves the cake's texture and rise.
Ingredients
For the Coffee Cake:
- 1 cup butter softened
- 2 cups granulated sugar
- 4 egg room temp
- 1 TB vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups sour cream regular
For the Streusel:
- 2 TB ground cinnamon
- ½ cup walnuts or pecans, chopped
- ¾ cup granulated sugar
Instructions
- Preheat oven to 350F, with rack on lower middle position. Grease a Bundt baking pan and set aside.
- In a large bowl, beat butter and sugar until light and fluffy, about 3-5 minutes.
- Add eggs one at a time, beating after each addition. Add vanilla and beat to combine.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Add half of flour mixture to butter/sugar mixture and beat just enough to incorporate. Add half of sour cream to this mixture and beat just enough to incorporate. Repeat for remaining flour mixture and sour cream, beating just to incorporate after each addition. Batter should be smooth.
- Make the streusel by combining cinnamon, nuts, and sugar in a bowl.
- Transfer a third of the batter into the prepared Bundt pan. Sprinkle a third of the streusel mixture evenly over batter. Repeat layering two more times, ending with streusel on the top.
- Bake 60-65 minutes or until toothpick inserted in middle comes out almost clean. Cool in pan on wire rack completely. Once cool, invert and loosen cake from pan and slice.
Notes
- Allow butter and eggs to reach room temperature before mixing to improve batter consistency.
- Cool the cake completely in the pan before removing to prevent breaking apart.
- This coffee cake is enjoyable alongside cold brew coffee or iced coffee varieties.
- Consider rating the recipe if you give it a try to provide feedback.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Calories | 337kcal | 17% |
| Carbohydrates | 44g | 15% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 71mg | 24% |
| Sodium | 264mg | 11% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 478IU | 10% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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