Description
Sour Cream Coffee Cake is a moist, tender cake layered with cinnamon-sugar streusel and a hint of tang from sour cream. Perfect for breakfast, brunch, or a cozy afternoon treat.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1/2 cup brown sugar
- 1 1/2 tsp ground cinnamon
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch square or round baking pan (or use a bundt pan).
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Mix in sour cream until smooth.
- Gradually add the dry ingredients to the wet mixture and mix just until combined.
- In a small bowl, combine brown sugar, cinnamon, and chopped nuts (if using) to make the streusel.
- Spread half of the batter into the prepared pan, then sprinkle with half the streusel.
- Top with remaining batter and sprinkle the rest of the streusel on top.
- Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10–15 minutes before transferring to a wire rack or serving.
Notes
Use Greek yogurt as a substitute for sour cream if desired.For a bundt-style cake, ensure the pan is well-greased and floured.Add a simple glaze of powdered sugar and milk once the cake is cool for extra sweetness.To make nut-free, omit the nuts in the streusel.Layer sliced apples or berries for a fruity variation.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 170mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
