If you are craving a moist, tender, and utterly delicious treat that feels like a warm hug in cake form, look no further than this Sour Cream Coffee Cake Recipe. With its buttery crumb, a swirl of cinnamon and walnut filling, and a delicate tang from the sour cream, this cake strikes the perfect balance between sweet and tangy. Whether you’re serving it up for a cozy weekend breakfast, an afternoon pick-me-up, or a sweet ending to a meal, this coffee cake is bound to become a beloved staple in your baking repertoire.
Ingredients You’ll Need
The magic of this Sour Cream Coffee Cake Recipe lies in its straightforward, pantry-friendly ingredients. Each component plays an essential role — from the softness and moisture that sour cream imparts to the warm crunch and spice of the cinnamon-walnut filling. Together, they create a delightful symphony of taste and texture.
- 1 cup unsalted butter, softened: Provides richness and a tender crumb.
- 1 cup granulated sugar: Sweetens the cake while helping with a light texture.
- 2 large eggs: Adds structure and moisture.
- 1 cup sour cream: Brings moisture and a gentle tang that elevates flavor.
- 1 teaspoon vanilla extract: Adds aromatic depth to the batter.
- 2 cups all-purpose flour: The foundation of the cake’s structure.
- 1 teaspoon baking powder: Helps the cake rise beautifully.
- ½ teaspoon baking soda: Works with sour cream to create a tender crumb.
- ¼ teaspoon salt: Balances sweetness and enhances flavors.
- ½ cup chopped walnuts: Provides crunch and earthy flavor in the cinnamon swirl.
- â…“ cup brown sugar: Adds caramel sweetness and moisture to the filling.
- 1 teaspoon cinnamon: Infuses the cake with warm spice in the filling.
How to Make Sour Cream Coffee Cake Recipe
Step 1: Prepare Your Pan and Oven
Begin by preheating your oven to 350°F (175°C) so it’s nice and hot when the batter is ready. Grease and flour a 9-inch bundt or tube pan thoroughly—this ensures your finished cake comes out cleanly for a perfect presentation.
Step 2: Cream Butter and Sugar
Using a mixer, beat the softened butter and granulated sugar together until the mixture becomes fluffy and light in color. This step is essential for incorporating air and creating a tender cake crumb that melts in your mouth.
Step 3: Add Eggs, Sour Cream, and Vanilla
Next, add the eggs one at a time, beating well after each addition to maintain that light texture. Then gently mix in the sour cream and vanilla extract — the sour cream will give this cake its signature moistness and subtle tang, which makes every bite so memorable.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to your wet mixture, mixing just until combined to avoid overworking the batter and keeping it tender.
Step 5: Prepare the Cinnamon-Walnut Filling
In a small bowl, combine chopped walnuts, brown sugar, and cinnamon. This cinnamon swirl is where some serious flavor and texture set this Sour Cream Coffee Cake Recipe apart from an ordinary cake.
Step 6: Assemble the Cake
Pour half the batter into your prepared pan, smoothing the surface. Then evenly sprinkle the cinnamon-walnut filling over the batter for that luscious swirl in every slice. Finally, top with the remaining cake batter and smooth it out gently.
Step 7: Bake to Perfection
Bake your cake for 45 to 55 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. The aroma of cinnamon and buttery cake will fill your kitchen — a true sign of something special baking.
Step 8: Cool and Finish
Allow the cake to cool in the pan for about 15 minutes to set, then carefully invert it onto a wire rack to cool completely. If you like, finish with a light dusting of powdered sugar — it adds a simple, elegant touch that makes this coffee cake irresistible.
How to Serve Sour Cream Coffee Cake Recipe
Garnishes
A simple sprinkling of powdered sugar is classic, but you can also drizzle a simple glaze made from powdered sugar and milk for added sweetness. Fresh berries or a dollop of whipped cream provide a lovely contrast to the warm cinnamon notes.
Side Dishes
This coffee cake pairs wonderfully with a cup of freshly brewed coffee or your favorite tea to complement the cake’s richness. For a wholesome breakfast vibe, serve with fresh fruit or Greek yogurt on the side.
Creative Ways to Present
For a special brunch or gathering, cut the cake into bite-sized squares and serve on a tiered platter. You could also layer slices with whipped cream and berries to create an elegant dessert parfait that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake in an airtight container at room temperature for up to two days or in the refrigerator for up to a week. The cake stays moist thanks to the sour cream, making it easy to enjoy later.
Freezing
You can freeze this coffee cake by wrapping it tightly in plastic wrap and then foil, or placing it in a freezer-safe bag. It will keep well for up to three months. Thaw overnight in the refrigerator for best texture.
Reheating
To bring the cake back to its freshly baked glory, warm slices gently in a microwave for 15 to 20 seconds or in a low oven (about 300°F) for 10 minutes. This restores moisture and enhances the flavors wonderfully.
FAQs
Can I use Greek yogurt instead of sour cream?
Absolutely! Greek yogurt is a great substitute and will maintain that moist, tender crumb while adding a slight tang similar to sour cream.
Is it necessary to use walnuts in the cinnamon swirl?
Not at all. You can omit the walnuts if you prefer or substitute with pecans or even chocolate chips for a different twist.
Can I make this cake gluten-free?
Yes! Use a gluten-free all-purpose flour blend that measures like regular flour. Make sure your baking powder and other ingredients are gluten-free as well.
What’s the best way to prevent the cake from sticking to the pan?
Grease the pan well with butter or nonstick spray, then dust with flour, tapping out the excess. Alternatively, you can use a parchment paper insert for extra insurance.
Can this recipe be doubled for a larger cake?
It can, but you’ll likely need to use a larger pan or two pans and adjust the baking time accordingly, checking for doneness with a toothpick regularly.
Final Thoughts
This Sour Cream Coffee Cake Recipe is more than just a dessert — it’s a comforting, flavorful experience that invites you to slow down and savor life’s simple joys. I cannot recommend it enough for your next breakfast, brunch, or cozy treat. Once you try it, it will undoubtedly become a cherished favorite in your home just like it is in mine.
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Sour Cream Coffee Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Sour Cream Coffee Cake is a moist, tender cake layered with a cinnamon-walnut filling that adds a perfect balance of crunch and spice. Ideal for breakfast or an afternoon snack, it pairs beautifully with coffee or tea.
Ingredients
Cake Batter
- 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
Cinnamon-Walnut Filling
- ½ cup chopped walnuts
- â…“ cup brown sugar
- 1 teaspoon cinnamon
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch bundt or tube pan to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This incorporates air for a tender cake.
- Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition to ensure smooth incorporation. Mix in the sour cream and vanilla extract until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Mix Batter: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to avoid overmixing, which can cause toughness.
- Prepare Cinnamon-Walnut Filling: In a small bowl, mix together the chopped walnuts, brown sugar, and cinnamon until well combined.
- Layer Batter and Filling: Spoon half of the batter into the prepared pan, spreading it evenly. Sprinkle the cinnamon-walnut mixture uniformly over the batter, then spoon the remaining batter over the top and smooth with a spatula.
- Bake: Bake the cake in the preheated oven for 45–55 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool and Serve: Allow the cake to cool in the pan for about 15 minutes. Then invert it onto a wire rack to cool completely. Optionally, dust with powdered sugar before serving for a decorative touch.
Notes
- Ensure butter is softened but not melted for the best creaming results.
- Do not overmix the batter to keep the cake tender and light.
- Use a toothpick to test doneness; it should come out clean or with moist crumbs.
- Walnuts can be substituted with pecans or omitted for nut-free version.
- For extra flavor, add a teaspoon of almond extract along with the vanilla.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
