Sour Cream Coffee Cake
A delightful coffee cake combining the tanginess of sour cream with the sweetness of cinnamon and brown sugar, perfect for breakfast, dessert, or snacks.
Ingredients
For the Cake
- 1 cup unsalted butter, softened Ensure butter is soft enough to cream.
- 1 cup granulated sugar Add sweetness for balance.
- 2 large eggs Use room temperature.
- 1 teaspoon vanilla extract Enhances overall flavor.
- 2 cups all-purpose flour Provides structure.
- 1 teaspoon baking powder Leavening agent for lift.
- 1/2 teaspoon baking soda Improves texture and color.
- 1/2 teaspoon salt Balances sweetness.
- 1 cup sour cream Key ingredient for moisture.
For the Topping
- 1/2 cup brown sugar Adds softness and caramel flavor.
- 2 teaspoons ground cinnamon Provides a warm fragrance.
- 1 cup chopped nuts (optional) Use walnuts or pecans for crunch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a mixing 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, then incorporate the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually mix the dry ingredients into the buttery mixture, alternating with sour cream.
- Spread half of the batter into the prepared pan.
- In a small bowl, mix the brown sugar, cinnamon, and nuts (if using). Sprinkle half of this mixture over the batter.
- Top with the remaining batter and sprinkle the rest of the cinnamon mixture on top.
Baking
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes before serving.
Notes
For a healthier version, substitute Greek yogurt for sour cream and use whole wheat flour. Allow the cake to cool for better texture.