Introduction
Looking for a cake that’s perfect for everything from lazy weekend mornings to fancy brunches? Sour cream coffee cake is the answer. Here’s why:
- Moist and tender crumb thanks to sour cream.
- Rich cinnamon streusel for a sweet, spiced flavor.
- Quick to make, yet impressive enough to wow guests.
Let’s dive in!
Why You’ll Love This Sour Cream Coffee Cake
This coffee cake strikes the perfect balance of fluffy and moist, with a buttery cinnamon filling that adds a swirl of indulgence in every slice. Whether paired with your morning coffee or served as a dessert, it’s bound to be a hit.
What Is a Sour Cream Coffee Cake?
Sour cream coffee cake doesn’t actually contain coffee—it gets its name because it pairs beautifully with your favorite cup of joe. The sour cream lends a tangy richness, while the cinnamon streusel topping brings a sweet and spiced crunch.
Ingredients You’ll Need
Here’s what you’ll need for this scrumptious cake:
- For the Cake:
- Unsalted butter: 120 grams, softened
- Granulated sugar: 200 grams
- Eggs: 2 large
- Vanilla extract: 1 teaspoon
- All-purpose flour: 250 grams
- Baking powder: 1 teaspoon
- Baking soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Sour cream: 240 grams
- For the Streusel Topping:
- Brown sugar: 100 grams
- Cinnamon: 1 tablespoon
- Chopped pecans or walnuts: 50 grams
- All-purpose flour: 30 grams
- Unsalted butter: 60 grams, melted
Step-by-Step Instructions
- Preheat the oven to 175°C (350°F). Grease and flour a 9-inch bundt or square pan.
- Make the streusel: Mix brown sugar, cinnamon, nuts, flour, and melted butter. Set aside.
- Cream butter and sugar: Beat until light and fluffy.
- Add eggs and vanilla: Mix until smooth.
- Combine dry ingredients: Whisk together flour, baking powder, soda, and salt.
- Alternate additions: Add dry ingredients and sour cream to the wet ingredients, starting and ending with dry.
- Layer the batter and streusel: Pour half the batter into the pan, sprinkle with half the streusel, add the remaining batter, and top with the rest of the streusel.
- Bake: 40-50 minutes, or until a toothpick comes out clean.
- Cool and serve: Let it cool before slicing to keep its shape.
Tips for the Perfect Coffee Cake
- Use room-temperature ingredients for better mixing.
- Don’t overmix the batter; a light hand ensures a tender cake.
- Test for doneness early to avoid overbaking.
Variations and Substitutions
- Swap pecans for walnuts in the streusel.
- Add a layer of cream cheese filling for extra decadence.
- Make it a lemon coffee cake by adding lemon zest to the batter.
How to Store and Freeze
- Store at room temperature in an airtight container for up to 3 days.
- Freeze individual slices wrapped in plastic for up to 2 months. Thaw overnight in the fridge.
Serving Suggestions
Serve it warm with:
- A dollop of whipped cream
- A drizzle of vanilla glaze
- Fresh fruit on the side
Common Mistakes to Avoid
- Skipping the sour cream: It’s essential for the moist texture.
- Not layering the streusel properly: The swirl is what makes this cake special.
- Overbaking—keep an eye on that timer!
FAQs
- Can I make this recipe gluten-free?
Yes! Replace all-purpose flour with a 1:1 gluten-free baking blend. - What’s the best way to reheat sour cream coffee cake?
Warm individual slices in the microwave for 10-15 seconds for that fresh-out-of-the-oven taste. - Can I double the recipe for a larger crowd?
Absolutely! Use a larger pan and increase the baking time slightly, checking for doneness with a toothpick.
Conclusion
Sour cream coffee cake is a true classic, combining effortless preparation with irresistible flavor. Try it for your next gathering or enjoy it solo with your favorite coffee. Oh, and did you know this recipe is said to date back to 17th-century Europe? A slice of history with every bite!
