Sour Cream Coffee Cake

This classic Sour Cream Coffee Cake is the ultimate comfort dessert, featuring a incredibly moist and tender crumb balanced by a sweet, crunchy cinnamon-sugar topping. The sour cream ensures the batter stays rich and velvety, while the layer of spiced nuts and sugar provides a delightful textural contrast in every bite. It is perfect for weekend brunches, afternoon coffee breaks, or as a sweet ending to a holiday meal. Simple to make with pantry staples, this bake is forgiving and reliable, making it a favorite for home bakers of all skill levels. Serve it warm with a cup of coffee or tea for a truly satisfying treat that brings home-style flavor to your table.

Cooking Method: Baking

Cuisine: American

Courses: Desserts

Difficulty: Intermediate

Servings: 12

Calories: 350

Dietary: Vegetarian

Description

This classic Sour Cream Coffee Cake is the ultimate comfort dessert, featuring a incredibly moist and tender crumb balanced by a sweet, crunchy cinnamon-sugar topping. The sour cream ensures the batter stays rich and velvety, while the layer of spiced nuts and sugar provides a delightful textural contrast in every bite. It is perfect for weekend brunches, afternoon coffee breaks, or as a sweet ending to a holiday meal. Simple to make with pantry staples, this bake is forgiving and reliable, making it a favorite for home bakers of all skill levels. Serve it warm with a cup of coffee or tea for a truly satisfying treat that brings home-style flavor to your table.

Ingredients

1 1/2 cups All-purpose flour
1 1/2 cups Sugar, divided
3/4 cup Butter or margarine, softened
1 1/2 cups Sour cream
3 large Eggs
1 1/2 teaspoons Baking powder
1 1/2 teaspoons Baking soda
1 1/2 teaspoons Vanilla extract
1 1/2 teaspoons Ground cinnamon
1/2 cup Chopped nuts (walnuts or pecans)

Directions

1
Preheat oven to 350F (175C).
2
Grease a 10-inch tube pan or bundt pan with butter or non-stick spray.
3
In a small bowl, combine chopped nuts, ground cinnamon, and 3/4 cup of sugar to make the crumb topping. Set aside.
4
In a large bowl, beat softened butter and remaining 3/4 cup sugar with an electric mixer on medium speed until light and fluffy.
5
Beat in eggs one at a time, then mix in sour cream and vanilla extract.
6
In a separate bowl, whisk together flour, baking powder, and baking soda.
7
Add dry ingredients to the wet mixture and beat on low speed just until combined, scraping down the sides of the bowl as needed.
8
Spread half of the batter evenly into the prepared pan.
9
Sprinkle half of the nut-cinnamon-sugar mixture over the batter.
10
Spread the remaining batter over the topping, then sprinkle with the remaining nut mixture.
11
Bake for 60 to 65 minutes, or until a wooden toothpick inserted into the center comes out clean and the cake pulls away slightly from the sides of the pan.
12
Cool the cake in the pan on a wire rack for 10 minutes, then remove from pan to cool completely before serving.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 350kcal

% Daily Value *
Total Fat 18g28%
Saturated Fat 10g50%
Cholesterol 85mg29%
Sodium 220mg10%
Total Carbohydrate 45g15%
Dietary Fiber 1g4%
Sugars 28g
Protein 5g10%

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

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

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