Name: Sour Cream Coffee Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup sour cream; 1/2 cup packed light brown sugar; 1 tablespoon ground cinnamon; 1/2 cup chopped walnuts (optional)

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A rich, moist cake with a swirl of cinnamon and a buttery crumb topping, perfect for breakfast or a sweet afternoon treat. This Sour Cream Coffee Cake is the kind of dessert that brings comfort and warmth to any time of day. It's easy to prepare and will fill your home with the delightful aroma of cinnamon and vanilla. Whether you're enjoying a cup of coffee in the morning or indulging in a sweet snack later in the day, this cake is sure to become a favorite!

Sour Cream Coffee Cake

Ingredients

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup sour cream

½ cup packed light brown sugar

1 tablespoon ground cinnamon

½ cup chopped walnuts (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8x8-inch square pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.

In a small bowl, combine the brown sugar, cinnamon, and chopped walnuts (if using).

Pour half of the cake batter into the prepared pan. Sprinkle half of the cinnamon mixture over the batter. Repeat with the remaining batter and cinnamon mixture.

Using a knife or skewer, swirl the cinnamon mixture into the batter to create a marbled effect.

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Servings and Timing

Servings: 8 servings

Prep Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 50 minutes

Variations

Nut-Free: If you’re allergic to nuts or just prefer a nut-free version, simply omit the walnuts from the cinnamon mixture.

Add Fruit: Add a handful of blueberries or sliced apples to the batter for a fruity twist.

Gluten-Free: Swap out the all-purpose flour for a gluten-free flour blend to make this cake gluten-free.

Spice It Up: Add a pinch of nutmeg or allspice to the cinnamon mixture for extra depth of flavor.

Storage/Reheating

Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, you can store it in the fridge for up to 5 days.

Freezing: You can freeze the cake for up to 2 months. To freeze, wrap it tightly in plastic wrap and then in aluminum foil. Thaw at room temperature when ready to serve.

Reheating: To reheat, simply microwave individual slices for 15-20 seconds, or warm the whole cake in the oven at 300°F (150°C) for about 10-15 minutes.

FAQs

Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt can be used as a substitute for sour cream. It will give the cake a slightly different flavor but will still keep it moist.

Can I make this coffee cake ahead of time?

Definitely! This coffee cake actually tastes better after it’s had time to sit and let the flavors meld together. You can make it a day or two ahead and store it at room temperature.

Can I use a different type of nut?

Yes! You can replace the walnuts with pecans or almonds if you prefer. You could also skip the nuts altogether for a nut-free version.

What if I don't have a round cake pan?

You can use an 8x8-inch square pan instead of a round one. The cooking time will be the same, but the shape of the cake will be different.

Can I use brown sugar instead of granulated sugar in the batter?

Yes, you can substitute brown sugar for granulated sugar in the batter. It will give the cake a deeper, molasses-like flavor, which pairs beautifully with the cinnamon.

Conclusion

This Sour Cream Coffee Cake is a perfect balance of moist, tender cake with a swirl of cinnamon and a buttery crumb topping. Whether you're enjoying it in the morning with a hot cup of coffee or as a sweet snack, it's sure to become a favorite. I love how easy it is to make and how it’s a great option for any occasion, from a casual brunch to a cozy family gathering. Enjoy!

Recipe:

Sour Cream Coffee Cake

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Author: Cheryl
Total Time: 50 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

A rich, moist cake with a swirl of cinnamon and a buttery crumb topping, perfect for breakfast or a sweet afternoon treat.

Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8x8-inch square pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
In a small bowl, combine the brown sugar, cinnamon, and chopped walnuts (if using).
Pour half of the cake batter into the prepared pan. Sprinkle half of the cinnamon mixture over the batter. Repeat with the remaining batter and cinnamon mixture.
Using a knife or skewer, swirl the cinnamon mixture into the batter to create a marbled effect.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.