Sour Cream Coffee Cake holds a special place in my heart as a delightful companion to lazy weekend mornings or cozy afternoons spent with friends over tea. With its rich, buttery layers and a swirl of cinnamon-sugar, this cake is more than just a sweet treat; it’s an invitation to indulge in the simple pleasures of life. Perfect for breakfast, brunch, or dessert, it’s a recipe that blends nostalgia and flavor into one scrumptious bite.
Why you’ll love this dish
What makes Sour Cream Coffee Cake a must-try is its ideal balance of texture and flavor. The sour cream not only adds richness but also keeps the cake moist and tender—a quality that’s often hard to achieve in coffee cakes. This delicious gem is perfect for a weekend brunch with family, a potluck gathering, or even as a comforting dessert after dinner.
"Absolutely amazing! Moist and full of flavor. Perfect with my morning coffee!" – Emily J.
This recipe is budget-friendly too, using ingredients you likely already have in your pantry. Plus, it’s kid-approved; the sweetness from the cinnamon swirl will have everyone asking for seconds!
How this recipe comes together
The process of making Sour Cream Coffee Cake is straightforward and satisfying. First, you’ll combine dry ingredients, then create a fluffy batter by creaming butter and sugar. When you add the sour cream, magic happens! A wonderful swirl of cinnamon sugar nestled between layers of cake makes this coffee cake an extraordinary treat. Lastly, a crumb topping provides a delightful crunch, elevating each slice to star status.
What you’ll need
Gather these ingredients for the perfect Sour Cream Coffee Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar (for the cinnamon swirl)
- 2 teaspoons ground cinnamon (for the cinnamon swirl)
- 1/4 cup unsalted butter, melted (for the cinnamon swirl)
- 1/2 cup all-purpose flour (for the crumb topping)
- 1/4 cup brown sugar (for the crumb topping)
- 1/4 cup granulated sugar (for the crumb topping)
- 1/4 cup unsalted butter, cold and cubed (for the crumb topping)
Feel free to use Greek yogurt as a sour cream substitute for a slightly tangy twist!
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy.
- Add in the eggs one at a time, ensuring to beat well after each addition, followed by mixing in the vanilla extract.
- Gradually add the dry ingredient mixture and the sour cream to the butter mixture, starting and finishing with the dry ingredients. Mix until just combined; don’t overmix!
- In a separate small bowl, whisk together the brown sugar and cinnamon for the swirl layer.
- Pour half of the batter into the prepared pan and smooth the top.
- Drizzle half of the melted butter over the batter and sprinkle on the cinnamon sugar.
- Layer the remaining batter over the swirl layer and spread gently.
- Drizzle the remaining melted butter on top.
- For the crumb topping, mix together the flour, brown sugar, and granulated sugar in a small bowl. Cut in the cold butter using a pastry cutter until it resembles coarse crumbs.
- Sprinkle the crumb topping evenly over the batter.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan on a wire rack before slicing into squares.
Best ways to enjoy it
To serve your Sour Cream Coffee Cake, consider dusting it with a light sprinkle of powdered sugar for a touch of elegance. Pair the cake with a fresh cup of coffee, herbal tea, or hot cocoa for an inviting experience. You can also enjoy it warm or at room temperature, making it extraordinarily versatile for any occasion.
Storage and reheating tips
To keep your Sour Cream Coffee Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, consider freezing individual slices wrapped in plastic wrap and then placed in a freezer bag. When you’re ready to savor it again, simply thaw overnight in the refrigerator and warm it in the microwave for a few seconds.
Helpful cooking tips
- When measuring flour, spoon it into the measuring cup and level off with a knife for accuracy.
- Ensure your butter is softened to room temperature for easy creaming with sugar.
- Don’t skip the cooling step once baked; it helps the structure set and makes for cleaner slices.
- For a richer flavor, use higher-quality vanilla extract.
Creative twists
If you’re feeling adventurous, try adding a layer of chopped nuts, like pecans or walnuts, to the cinnamon swirl for added crunch. You can also experiment with different spices, such as nutmeg, or even replace the cinnamon sugar with chocolate chips for a delightful variation!
FAQs
What is the prep time for Sour Cream Coffee Cake?
Preparation time is about 15-20 minutes, while the bake time is approximately 40-45 minutes, making it a quick recipe to whip up.
Can I substitute the sour cream?
Yes! Plain yogurt or buttermilk works well as substitutes, providing a similar tangy flavor and moist texture.
How can I make this recipe dairy-free?
To make a dairy-free version, use plant-based butter and non-dairy yogurt or sour cream. Ensure that all other ingredients are dairy-free as well.
This Sour Cream Coffee Cake recipe is a crowd-pleaser that merges simple ingredients into a homemade delight. Ready to try it? Let me know how yours turns out!
