There’s just something magical about the smell of fresh-baked goods wafting through the house, isn’t there? It wraps you in warmth and comfort like a big, cozy blanket. My absolute favorite to whip up on a lazy Sunday morning is my sour cream coffee cake. It’s so easy to make, and the best part? It’s perfect for breakfast or a delightful dessert! I remember the first time I made it; I was trying to impress a friend who popped over for coffee, and wow, did it deliver! The cake came out moist and delicious, with a hint of cinnamon that just made everyone smile. Trust me, once you try this recipe, you’ll want to keep it on hand for every occasion!
Ingredients List
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped nuts, optional (like walnuts or pecans)
- 1 teaspoon ground cinnamon
How to Prepare Sour Cream Coffee Cake
Preheat and Prepare the Pan
First things first, let’s get that oven preheating to 350°F (175°C). This is super important because it ensures your cake bakes evenly! While the oven warms up, grab a 9×13 inch baking pan and grease it with some butter or cooking spray. Then, dust it lightly with flour. This will help your cake pop out easily once it’s done. Trust me, you don’t want a cake disaster on your hands!
Cream Together Butter and Sugar
Now, in a large mixing bowl, add your softened unsalted butter and granulated sugar. Using a hand mixer or a stand mixer, cream them together until the mixture is light and fluffy—about 3-5 minutes. This step is crucial because it incorporates air into the batter, making your cake nice and tender. You’re looking for a pale yellow color and a fluffy texture. If it looks like whipped clouds, you’re spot on!
Mix in Wet Ingredients
Next up, it’s time to add the eggs, sour cream, and vanilla extract. Beat them in one at a time until everything is well combined. The sour cream is what gives this cake its moistness, so don’t skip it! Just make sure to mix gently to maintain that fluffy texture we just created.
Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. This step helps to evenly distribute the leavening agents, which means your cake will rise beautifully. Just a quick note: make sure to break up any lumps in the flour to keep everything smooth!
Combine Wet and Dry Mixtures
Now, it’s time to bring it all together! Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. This is super important—overmixing can lead to a dense cake, and we want it soft and airy! So, fold the ingredients together until you don’t see any more flour streaks.
Layer the Batter
Here’s where the magic happens! Pour half of the batter into your prepared pan, then sprinkle half of that lovely ground cinnamon on top. Pour the remaining batter over that, and finish with the rest of the cinnamon on top. If you want to get fancy, you can swirl it together with a knife for a marbled effect. Just a couple of swirls should do the trick!
Baking and Cooling
Pop that beauty in the oven and bake for 30-35 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. This is key, so keep an eye on it! Once it’s baked to perfection, let it cool in the pan for about 10 minutes before transferring it to a wire rack. This cooling time will make slicing so much easier. You want to enjoy that first piece without it crumbling all over the place!
Why You’ll Love This Recipe
- Quick and easy to prepare, making it perfect for busy mornings or last-minute gatherings.
- Deliciously moist thanks to the sour cream, which adds a rich flavor that everyone will love.
- The warm cinnamon aroma wafting through your kitchen will have everyone asking for a slice!
- Versatile enough to be enjoyed for breakfast, as a snack, or as a delightful dessert after dinner.
- Easily customizable with your favorite nuts or a drizzle of glaze for an extra touch of sweetness.
- Perfect for sharing with friends and family, or just keeping all to yourself—it’s that good!
Tips for Success
To make sure your sour cream coffee cake turns out perfectly every time, here are some of my go-to tips! First, use room temperature ingredients—let your butter, eggs, and sour cream sit out for about 30 minutes before mixing. This helps everything blend smoothly and creates that fluffy texture we’re after. When you’re creaming the butter and sugar, don’t rush it! Give it a good 3-5 minutes to incorporate air. Also, remember to gently fold the dry ingredients into the wet—this is key to keeping your cake light and airy. Lastly, don’t skip the toothpick test! It’s the best way to check for doneness without overbaking. Follow these tips, and you’ll be on your way to a delicious cake every time!
Serving Suggestions
Ah, the best part—serving your delicious sour cream coffee cake! I love to enjoy a warm slice with a steaming cup of coffee or a soothing cup of tea. The rich flavors of the cake pair beautifully with a bold brew, making for a delightful breakfast or afternoon treat. If you’re feeling a little fancy, try serving it with a dollop of whipped cream or a scoop of vanilla ice cream on the side. Fresh fruit, like berries or sliced bananas, adds a lovely touch of freshness and brightness, balancing the cake’s richness perfectly. You really can’t go wrong with this versatile cake—it’s the perfect addition to any gathering or a cozy night in. Enjoy every bite!
Storage & Reheating Instructions
If you happen to have any leftovers (which is rare, trust me!), you’ll want to store your sour cream coffee cake properly to keep it fresh. Let the cake cool completely, then wrap it tightly in plastic wrap or aluminum foil. You can also place it in an airtight container. It’ll stay delicious at room temperature for about 2-3 days, or you can pop it in the fridge for up to a week if you prefer it chilled.
When you’re ready to enjoy another slice, you can either eat it cold or warm it up! For reheating, just pop a slice in the microwave for about 10-15 seconds until it’s warmed through. If you love that fresh-baked aroma, you can also reheat it in the oven at 350°F (175°C) for about 10 minutes. Either way, you’ll be in for a treat!
Nutritional Information
When it comes to enjoying a slice of this delicious sour cream coffee cake, it’s nice to know what you’re getting in terms of nutrition! Each slice typically contains about 250 calories, with around 10g of fat and 3g of protein. You’ll also find about 37g of carbohydrates and 12g of sugar in every serving. Remember, these values are estimates and can vary based on specific ingredients and portion sizes. So enjoy a slice (or two!) without guilt, knowing that it’s a delightful treat to savor!
Frequently Asked Questions
Can I use low-fat sour cream?
Yes, you can definitely use low-fat sour cream! It will still give your cake that moist texture, but the flavor might be slightly less rich. Don’t worry, it’ll still be delicious!
What can I substitute for eggs?
If you need to make this sour cream coffee cake egg-free, you can substitute each egg with 1/4 cup of applesauce or a mashed banana. This will keep your cake moist and add a subtle sweetness.
Can I add fruit to the batter?
Absolutely! Fresh berries or chopped apples can be a delightful addition to your sour cream coffee cake. Just fold them in gently after mixing the wet and dry ingredients, and watch your cake transform into a fruity delight!
How do I know when the cake is done?
A toothpick inserted into the center of the cake should come out clean or with just a few crumbs attached. If it comes out wet, give it a few more minutes in the oven. Keep an eye on it to avoid overbaking!
Can I freeze sour cream coffee cake?
Yes! You can freeze the cake for up to three months. Just wrap it tightly in plastic wrap and aluminum foil or store it in an airtight container. Thaw it in the fridge overnight when you’re ready to enjoy a slice!
Sour Cream Coffee Cake: 5 Steps to Pure Delight
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delicious sour cream coffee cake that’s easy to make and perfect for breakfast or dessert.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped nuts (optional)
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, sour cream, and vanilla extract. Mix until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- If using, fold in the chopped nuts.
- Pour half of the batter into the prepared pan.
- Sprinkle half of the cinnamon on top.
- Pour the remaining batter and then sprinkle the rest of the cinnamon on top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let it cool before serving.
Notes
- Check the cake with a toothpick to avoid overbaking.
- Let the cake cool for easier slicing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: sour cream coffee cake, easy coffee cake, breakfast cake
