Imagine waking up to the most irresistible aroma of a freshly baked coffee cake that's so moist, so decadent, it practically melts in your mouth! This Sour Cream Coffee Cake isn't just a recipe—it's a morning transformation that will turn your ordinary breakfast into an extraordinary culinary experience. With its perfect balance of tender crumb, rich buttery flavor, and a tantalizing cinnamon-sugar swirl, this cake is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 cup sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts (optional)
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside for later use.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
- Add the eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract until fully incorporated.
- Gradually add the dry flour mixture to the butter and sugar mixture, alternating with the sour cream. Start and end with the dry ingredients, mixing until just combined. Do not overmix.
- If you are using nuts, fold in the chopped nuts gently into the batter.
- In a small bowl, combine the brown sugar and ground cinnamon to create a cinnamon-sugar mixture.
- Pour half of the batter into the prepared cake pan and spread it evenly. Sprinkle half of the cinnamon-sugar mixture over the batter.
- Carefully spread the remaining batter over the cinnamon-sugar layer, ensuring it is evenly distributed. Finally, sprinkle the remaining cinnamon-sugar mixture on top of the cake batter.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.
- Serve the Sour Cream Coffee Cake Bev warm or at room temperature, optionally with a dusting of powdered sugar on top, and enjoy with your favorite coffee or tea!
Tips
- Room Temperature Matters: Ensure your butter, eggs, and sour cream are at room temperature for smoother mixing and better texture.
- Don't Overmix: Mix your batter just until ingredients are combined to keep the cake tender and light.
- Check for Doneness: Use the toothpick test—it should come out clean with just a few moist crumbs.
- Optional Nut Enhancement: If using nuts, toast them lightly before adding to intensify their flavor.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
- Make-Ahead Friendly: You can prepare the batter the night before and refrigerate, baking fresh in the morning for maximum convenience.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 47g
Protein: 5g
Fat: 20g
Saturated Fat: 11g
Cholesterol: 85mg
