Imagine sinking your fork into a slice of pure, buttery heaven that transports you back to grandma's kitchen. The Sara Lee Butter Coffee Cake is not just a dessert; it's a nostalgic journey wrapped in a moist, tender crumb that promises to elevate your breakfast or afternoon tea to a gourmet experience. With its rich, velvety texture and subtle sweetness, this classic American treat is about to become your new obsession – so get ready to discover a recipe that turns ordinary moments into extraordinary memories!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper to ensure easy removal.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer. Beat until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Stir in the vanilla extract and sour cream, mixing until the batter is smooth and well combined.
- In a separate bowl, sift together the all-purpose flour, baking powder, and baking soda. Gradually fold the dry ingredients into the wet mixture, stirring gently to avoid overmixing.
- If using chopped nuts, fold them into the batter, distributing evenly throughout the mixture.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula. Smooth the top to ensure an even surface.
- Place the pan in the preheated oven and bake for 45-50 minutes. To check doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, carefully turn out onto a wire rack to cool completely.
- Once cooled, dust with powdered sugar or add a simple glaze if desired. Slice and serve at room temperature.
Tips
- Room Temperature Matters: Ensure all ingredients, especially butter, eggs, and sour cream, are at room temperature for the smoothest, most well-incorporated batter.
- Don't Overmix: Gently fold dry ingredients into wet ingredients to maintain the cake's light and tender texture. Overmixing can lead to a tough, dense cake.
- Nut Options: While chopped nuts are optional, they add a delightful crunch and depth of flavor. Walnuts or pecans work wonderfully in this recipe.
- Pan Preparation: Properly greasing the pan or using parchment paper ensures easy cake removal and a perfect presentation.
- Toothpick Test: Always check cake doneness with the toothpick method. A few moist crumbs are okay, but the toothpick should not have wet batter.
- Cooling is Crucial: Allow the cake to cool in the pan for 10-15 minutes before transferring to a wire rack to prevent breaking.
- Serving Suggestions: Dust with powdered sugar, drizzle with a simple glaze, or serve with a dollop of whipped cream for extra indulgence.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 28g
Protein: 5g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 95mg
