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
Scale
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.
