Sour Cream Coffee Cake

This Sour Cream Coffee Cake is the ultimate comfort baking project, delivering a rich, moist crumb and a generous topping of sweet, spiced nuts. The batter relies on sour cream for its signature tenderness and slight tang, balancing the sweetness of the cinnamon-sugar streusel. Perfectly layered, it offers a delightful textural contrast between the soft cake and the crunchy crumb. Its an ideal treat for weekend brunches, afternoon coffee breaks, or as a dessert that feels indulgent yet approachable. With simple pantry staples, this recipe brings a warm, homemade quality to any gathering.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 16

Calories: 178.1

Dietary: Vegetarian

Description

This Sour Cream Coffee Cake is the ultimate comfort baking project, delivering a rich, moist crumb and a generous topping of sweet, spiced nuts. The batter relies on sour cream for its signature tenderness and slight tang, balancing the sweetness of the cinnamon-sugar streusel. Perfectly layered, it offers a delightful textural contrast between the soft cake and the crunchy crumb. Its an ideal treat for weekend brunches, afternoon coffee breaks, or as a dessert that feels indulgent yet approachable. With simple pantry staples, this recipe brings a warm, homemade quality to any gathering.

Ingredients

3 cups All-purpose flour
2 teaspoons Baking powder
1/2 teaspoon Salt
1/2 teaspoon Ground cinnamon
1/2 cup Margarine or butter, softened
1 1/2 cups Granulated sugar
3 large Eggs
1 1/2 cups Sour cream
1 teaspoon Vanilla extract
1 cup Confectioners sugar (for topping)

Directions

1
Preheat oven to 350F (175C). Grease and flour a 12-cup fluted tube pan (Bundt pan), or use a non-stick spray.
2
In a small bowl, combine the crumb mixture ingredients.
3
Mix the crumb mixture with a fork until it resembles coarse crumbs. Set aside.
4
In a separate large bowl, whisk together the remaining all-purpose flour, baking powder, salt, and ground cinnamon. Set aside.
5
In a large mixing bowl, cream together the softened margarine or butter and granulated sugar until light and fluffy.
6
Beat in the eggs, one at a time, then mix in the sour cream and vanilla extract.
7
Gradually stir in the flour mixture, beating at medium speed for 2 minutes until smooth.
8
Spoon about 2 cups of batter into the prepared tube pan, spreading evenly to cover the bottom.
9
Sprinkle half of the reserved crumb mixture over the batter.
10
Carefully spoon another 2 cups of batter over the crumbs, spreading gently to cover them.
11
Repeat the layers: add the remaining crumb mixture, then the remaining batter.
12
Bake for 55 to 60 minutes, or until a wooden pick inserted into the center of the cake comes out clean.
13
Cool the cake in the pan on a wire rack for 15 minutes.
14
Invert the cake onto the cooling rack or a serving platter.
15
Dust with confectioners sugar just before serving.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 178.1kcal

% Daily Value *
Total Fat 12.4g20%
Saturated Fat 1.8g9%
Cholesterol 0.0mg0%
Sodium 39.0mg2%
Total Carbohydrate 15.4g6%
Dietary Fiber 1.3g6%
Sugars 7.9g
Protein 3.1g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, ensure butter and sour cream are at room temperature to achieve a smooth batter.

Use any chopped nuts you prefer, such as walnuts, pecans, or almonds. Toasting them lightly before adding to the crumb mixture enhances flavor.

If you don't have a tube pan, you can bake this in two 9-inch round pans, but adjust baking time to 30-35 minutes.

Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving for best texture.

Keywords: cake, coffee cake, sour cream, cinnamon, streusel, brunch, baking, dessert, nuts, flour, sugar, butter, vanilla, eggs, layered, moist, comfort food, homemade, breakfast, snack

Read it online: https://www.chefs-mate.com/recipe/sour-cream-coffee-cake-3/