Sour Cream Coffee Cake
Savor the delightful experience of Sour Cream Coffee Cake—a moist, rich dessert that perfectly balances buttery flavors with a hint of cinnamon. Ideal for brunch or an afternoon snack, this cake is quick to prepare and pairs beautifully with your favorite coffee or tea. With its tender crumb and sweet topping, this recipe will become a beloved staple in your home, creating joyful memories with every bite.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 1 cup sour cream (full-fat)
- 3 large eggs (room temperature)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup brown sugar (packed)
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a bundt pan or line an 8-inch square baking pan with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, beat softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in sour cream until combined.
- Gradually add the dry ingredients into the wet mixture until just combined—do not overmix.
- For the topping, mix brown sugar and nuts in a small bowl. Pour half of the batter into the prepared pan; sprinkle half of the topping, add the remaining batter, and finish with the rest of the topping.
- Bake for about 40-45 minutes or until a toothpick inserted comes out clean. Let cool slightly before serving.
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 282
- Sugar: 18g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 58mg