Sour Cream Coffee Cake
This Sour Cream Coffee Cake is loaded with cinnamon spices and boasts a super moist and tender crumb – it’s the perfect pairing with your morning cup of coffee or tea.
Sour Cream Coffee Cake is Quick and Easy
I adore quick breads, coffee cakes, and basically any sweet carby type goodies that call themselves breakfast. Cinnamon Rolls with Cream Cheese, Moist Pumpkin Scones with Spice Glaze, Easy Pull-Apart Sticky Buns, and Sweet Potato Cinnamon Brown Sugar Muffins are all worthy of being the most important meal of the day 🙂
Looking at those recipes is awakening a serious baking (and eating) craving this very moment. I realize we’re just days away from officially being in the fall season. I know scores of people who claim fall as their favorite season; they have easily bid adieu to summer. I’m afraid that’s not true for me. I’ve always been and may forever remain a summer gal.
But. Though I’m never quite ready to trade my beloved flip flops for boots, I’m an unabashed sucker for fall baking. The aroma of cinnamon and spices wafting through the house – I’m good with that part. Very, very good with it.
Tender, Moist, Cinnamon Flavors
This Sour Cream Coffee Cake is a perfect kick off for fall. It’s tender, moist, and oh-so-satisfying. Just smelling it baking in the oven is enough to make us sit and stare hungrily into the oven.
The moist interior of this coffee cake is wonderfully offset by the classic streusel that is layered within the cake. The cake is finished off with the streusel topping, which gives is a delicious crisp sweetness that can’t be beat. The sour cream gives this cinnamon coffee cake a tasty tang that combines perfectly with the sweetness.
Whether you’re ecstatic over fall’s arrival or not, you’ll positively fall for this cake.
Enjoy!
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Sour Cream Coffee Cake
Ingredients
- 1 cup regular butter, softened
- 2 cups granulated sugar
- 4 eggs, room temp
- 1 TB vanilla extract
- 3 cups all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups regular sour cream
For the Streusel:
- 2 TB ground cinnamon
- ½ cup chopped walnuts or pecans
- ¾ cup granulated sugar
Instructions
- Preheat oven to 350F, with rack on lower middle position. Grease a Bundt baking pan and set aside.
- In a large bowl, beat butter and sugar until light and fluffy, about 3-5 minutes.
- Add eggs one at a time, beating after each addition. Add vanilla and beat to combine.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Add half of flour mixture to butter/sugar mixture and beat just enough to incorporate. Add half of sour cream to this mixture and beat just enough to incorporate. Repeat for remaining flour mixture and sour cream, beating just to incorporate after each addition. Batter should be smooth.
- Make the streusel by combining cinnamon, nuts, and sugar in a bowl.
- Transfer a third of the batter into the prepared Bundt pan. Sprinkle a third of the streusel mixture evenly over batter. Repeat layering two more times, ending with streusel on the top.
- Bake 60-65 minutes or until toothpick inserted in middle comes out almost clean.
- Cool in pan on wire rack completely.
