Description
Indulge in a moist and flavorful Sour Cream Coffee Cake that’s perfect for brunch or as a delightful dessert. This easy-to-make cake is a crowd-pleaser with its cinnamon-sugar swirls and nutty topping.
Ingredients
Scale
Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Topping:
- 1/2 cup chopped walnuts (optional)
- 1/2 cup light brown sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven and prepare the baking dish: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Cream butter and sugar: In a large bowl, cream together the butter and sugar until light and fluffy.
- Add wet ingredients: Beat in the eggs one at a time, then mix in the sour cream and vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Blend wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Prepare topping: In a small bowl, combine the walnuts (if using), brown sugar, and cinnamon.
- Layer batter and topping: Spread half the batter evenly into the prepared baking dish. Sprinkle half of the cinnamon-sugar mixture over the batter. Spread the remaining batter on top and sprinkle with the remaining cinnamon-sugar mixture.
- Bake: Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let cool before slicing and serving.
Notes
- You can substitute Greek yogurt for sour cream if needed.
- For extra texture, add a streusel topping or glaze after baking.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 24g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
