why make this recipe
Sour Cream Coffee Cake is a delightful treat perfect for any occasion. It has a rich, moist texture and a sweet cinnamon flavor that makes it a wonderful choice for breakfast, brunch, or dessert. The addition of sour cream keeps the cake tender and adds a slight tang that balances the sweetness. It’s easy to make, and the ingredients are simple, making it a fantastic recipe for both beginners and experienced bakers. Plus, it pairs beautifully with a cup of coffee or tea!
how to make Sour Cream Coffee Cake
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/2 cup chopped nuts (optional)
Directions:
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in sour cream and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a separate bowl, combine brown sugar and cinnamon.
- Pour half of the batter into the prepared pan, sprinkle with half of the cinnamon-sugar mixture, then top with the remaining batter and the rest of the cinnamon-sugar mixture on top.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool before serving.
how to serve Sour Cream Coffee Cake
Sour Cream Coffee Cake is best served warm or at room temperature. You can slice it into squares and enjoy it plain or dust it with powdered sugar for an elegant touch. It’s great for breakfast, as a snack with coffee, or even as a dessert. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream if you prefer a sweeter treat.
how to store Sour Cream Coffee Cake
To store Sour Cream Coffee Cake, keep it in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it, where it will stay good for about a week. If you want to keep it for even longer, consider freezing it. Wrap individual slices or the whole cake in plastic wrap, then foil, and place it in the freezer for up to 3 months. When ready to eat, simply thaw it in the fridge or at room temperature.
tips to make Sour Cream Coffee Cake
- Make sure your butter is softened to room temperature for better mixing.
- Use fresh baking powder and baking soda for the best rise.
- Feel free to experiment with the nuts; walnuts or pecans add a nice crunch.
- You can also add chocolate chips for a sweeter version.
- For an extra moist cake, do not overmix the batter once you add the dry ingredients.
variation
You can try adding fruits like blueberries or raspberries to the batter for a fruity twist. Another variation can include adding a cream cheese swirl for added richness.
FAQs
Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt can be used as a substitute for sour cream in this recipe.
Can I make this cake ahead of time?
Absolutely! You can bake it a day or two in advance and store it in an airtight container.
Can I freeze this cake?
Yes, you can freeze the cake. Just wrap it well before placing it in the freezer. Remember to allow it to cool completely before wrapping.
Sour Cream Coffee Cake
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder ensure freshness for best results
- 1 teaspoon baking soda ensure freshness for best results
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened should be at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream can substitute with Greek yogurt
- 1 teaspoon vanilla extract
Cinnamon Sugar Topping
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
Optional Ingredients
- 1/2 cup chopped nuts optional, such as walnuts or pecans
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in sour cream and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet, mixing until just combined.
- In a separate bowl, combine brown sugar and cinnamon.
Baking
- Pour half of the batter into the prepared pan, sprinkle with half of the cinnamon-sugar mixture, then top with the remaining batter and the rest of the cinnamon-sugar mixture on top.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool before serving.