Let me tell you about my absolute favorite morning treat: sour cream coffee cake! This delightful cake is not just any old breakfast option; it’s a warm hug in cake form! The tangy richness of sour cream makes the texture incredibly moist and fluffy, perfect for pairing with a steaming cup of coffee. I love how the sweet cinnamon topping creates a crunchy layer that contrasts beautifully with the soft cake underneath. It’s like a sweet surprise in every bite! Whether you’re enjoying it on a lazy Sunday morning or need a quick snack to power you through the day, this sour cream coffee cake is a go-to in my kitchen. It’s simple to whip up and sure to impress your family and friends. Trust me, once you try it, you’ll be coming back for seconds—and thirds!
Ingredients for Sour Cream Coffee Cake
To make this scrumptious sour cream coffee cake, you’ll need a handful of simple ingredients that work together to create a moist and flavorful treat. Here’s what you’ll need:
- For the Cake:
- 2 cups all-purpose flour (sifted for that light, airy texture)
- 1 cup sour cream (the star of the show, adding that luscious moisture)
- 1 cup sugar (for the perfect balance of sweetness)
- 1/2 cup butter (softened, so it combines beautifully)
- 2 large eggs (to bind everything together)
- 1 tsp baking soda (to give it that lovely rise)
- 1 tsp vanilla extract (for a hint of warmth and flavor)
- For the Topping:
- 1 cup brown sugar (packed tight for that rich, caramel-like sweetness)
- 1 tbsp cinnamon (because who doesn’t love a touch of spice?)
- 1/2 cup chopped nuts (optional, but they add a delightful crunch)
Gather these ingredients, and you’re one step closer to baking something truly amazing! Trust me, the combination of flavors in this cake will have everyone asking for your secret!
How to Prepare Sour Cream Coffee Cake
Preheat and Prepare the Baking Pan
First things first, you’ll want to preheat your oven to 350°F (175°C). This is crucial because a hot oven helps the cake rise beautifully! While that’s warming up, grab your baking pan and grease it up. I like to use a bit of butter or non-stick spray to ensure the cake slides right out after baking. Trust me, there’s nothing worse than a stuck cake!
Creaming the Butter and Sugar
Now, let’s get that butter and sugar creamed together! In a mixing bowl, combine the softened butter and sugar. Using a hand mixer or a sturdy wooden spoon, beat them together until the mixture becomes light and fluffy. This usually takes about 2-3 minutes. You’re looking for a pale yellow color, which means you’re on the right track! Then, add in the eggs one at a time, mixing well after each addition for a rich, smooth batter.
Combining Dry and Wet Ingredients
In another bowl, whisk together the sifted flour, baking soda, and vanilla extract. This helps to evenly distribute the baking soda throughout the flour. Now, it’s time to mix! Gradually add the dry ingredients into the butter-sugar-egg mixture, alternating with the sour cream. Start and end with the flour mixture, gently folding everything together until just combined. We want to avoid overmixing—no one wants a dense coffee cake!
Preparing the Topping
Next up, let’s whip up that delicious topping! In a separate bowl, combine the packed brown sugar, cinnamon, and optional chopped nuts. Mix these together until they’re evenly distributed. This topping is what elevates the cake, adding that delightful crunch and sweetness that pairs perfectly with the moistness of the cake!
Assembling the Cake
Now for the fun part—assembling the cake! Pour half of the cake batter into your prepared pan, spreading it evenly. Then, sprinkle half of your topping mixture over the batter. Pour the remaining batter on top and finish it off with the rest of the topping. You want to make sure the topping is evenly distributed to get that perfect crunch in every bite!
Baking Instructions
Pop your cake into the preheated oven and let it bake for about 40 minutes. It’s always a good idea to test for doneness by inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs, your cake is ready! Allow it to cool in the pan for a bit before transferring it to a wire rack. Patience is key here; trust me, letting it cool properly makes all the difference!
Why You’ll Love This Recipe
- Mouthwatering Flavor: The combination of sour cream and vanilla creates a delightful flavor that’s both rich and satisfying.
- Incredible Moisture: Thanks to the sour cream, this coffee cake stays moist for days, making it perfect for snacking or breakfast any time!
- Simple Preparation: With just a few easy steps, you can whip up this cake without any fuss—ideal for busy mornings or last-minute guests!
- Cinnamon Crunch Topping: The sweet and spicy topping adds a delightful crunch that contrasts beautifully with the soft cake.
- Customizable: Feel free to add chocolate chips, fruits, or nuts for a personal twist that suits your taste!
Tips for Success with Sour Cream Coffee Cake
To ensure your sour cream coffee cake turns out just right, here are some handy tips to keep in mind. First, make sure your ingredients are at room temperature before you start mixing. This helps everything blend together smoothly for that perfect texture. Also, don’t skip the sifting step for your flour—it really does make a difference in lightness!
When you’re creaming the butter and sugar, take your time. The fluffier the mixture, the better your cake will rise. And remember to alternate adding your dry and wet ingredients; this helps maintain that lovely texture we’re aiming for. Finally, keep an eye on your cake as it bakes. Ovens can vary, so check for doneness a few minutes early. Trust your instincts! With these tips, your sour cream coffee cake will be a delicious success every time.
Variations of Sour Cream Coffee Cake
The beauty of sour cream coffee cake lies in its versatility! You can easily customize it to fit your mood or the occasion. For a chocolatey twist, consider folding in a cup of chocolate chips into the batter before pouring it into the pan. It adds a decadent touch that chocolate lovers will adore!
If you’re feeling fruity, try adding a cup of fresh berries—blueberries or raspberries work wonderfully! Just toss them in a bit of flour first to prevent them from sinking. For a nutty twist, you can swap the chopped nuts in the topping for walnuts or pecans, giving it a lovely crunch.
Feeling adventurous? A swirl of fruit preserves or a layer of sliced bananas can add a delightful flavor surprise. Don’t hesitate to experiment and make this coffee cake your own—each variation is bound to be delicious!
Nutritional Information Disclaimer
Keep in mind that the nutritional information for this sour cream coffee cake can vary based on the specific ingredients and brands you use. For the most accurate results, always check the labels on your products. Enjoy this delicious treat while being mindful of your dietary needs!
Serving Suggestions
When it comes to enjoying your sour cream coffee cake, the possibilities are endless! I love serving it warm alongside a steaming cup of coffee or tea for that perfect breakfast or afternoon snack. For a delightful twist, try pairing it with a dollop of whipped cream or a scoop of vanilla ice cream—trust me, the combination is heavenly!
If you’re hosting friends or family, why not create a small brunch spread? Include fresh fruit like sliced strawberries or a bowl of mixed berries to brighten up the table and add a refreshing contrast to the rich cake. You could also serve it with a side of yogurt for a tangy balance. No matter how you choose to enjoy it, this sour cream coffee cake is sure to impress!
FAQ about Sour Cream Coffee Cake
Q1. Can I use low-fat sour cream for this recipe?
Absolutely! Low-fat sour cream works just fine in this sour cream coffee cake. While it might slightly alter the texture, it will still be delicious and moist.
Q2. How do I store leftover coffee cake?
To keep your sour cream coffee cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can freeze individual pieces wrapped in plastic wrap and then place them in a freezer bag. Just thaw them at room temperature when you’re ready to enjoy!
Q3. Can I add fruits to the batter?
Definitely! Adding fruits like blueberries or chopped apples can elevate your sour cream coffee cake to a whole new level. Just toss them in a bit of flour to prevent them from sinking, and fold them gently into the batter.
Q4. What’s the best way to know when the cake is done?
The toothpick test is your best friend here! Insert a toothpick into the center of the cake; if it comes out clean or with just a few moist crumbs, it’s ready to come out of the oven. Also, keep an eye on the edges—they should start to pull away from the pan slightly.
Q5. Can I make mini coffee cakes instead of one large cake?
Absolutely! You can pour the batter into muffin tins for mini sour cream coffee cakes. Just adjust the baking time to about 20-25 minutes, checking for doneness with the toothpick test. They make for perfect grab-and-go breakfast treats!
For more delicious recipes and inspiration, check out our Pinterest page!
Sour Cream Coffee Cake
Equipment
- Mixing bowl
- Baking Pan
Ingredients
For the Cake
- 2 cups all-purpose flour Sifted
- 1 cup sour cream
- 1 cup sugar
- 1/2 cup butter Softened
- 2 large eggs
- 1 tsp baking soda
- 1 tsp vanilla extract
For the Topping
- 1 cup brown sugar Packed
- 1 tbsp cinnamon
- 1/2 cup chopped nuts Optional
Instructions
- Preheat your oven to 350°F (175°C). Grease the baking pan.
- In a bowl, cream together the butter and sugar. Add the eggs and mix well.
- In another bowl, combine the flour, baking soda, and vanilla. Mix the dry ingredients into the wet ingredients, alternating with sour cream.
- In a separate bowl, mix the brown sugar, cinnamon, and nuts for the topping.
- Pour half of the cake batter into the prepared pan. Sprinkle half of the topping. Pour the remaining batter and top with the rest of the topping.
- Bake for 40 minutes or until a toothpick comes out clean. Let it cool before serving.