Okay, friends, listen up. I’ve got a recipe that’s been passed down in my family for, well, lets just say, long time. Is it really my grandmother’s **sour cream coffee cake**? Have you ever tried to shame someone? You know how some coffee cakes are dry and crumbly, and you’re just hoping the coffee will wash it off. What is this cake? It’s moist, decadent and the swirl is a thing of beauty. What’s your favorite cinnamon roll with a tangy twist? What keeps you coming back for more? Is it easier than making chocolate chip cookies? When you serve it up, it’s impressive. I promise, this **sour cream coffee cake** will become a staple in your house, just like it is in the kitchen.
What is a sour cream coffee cake?
What is a sour cream coffee cake? Is it a cake, meant to be enjoyed with coffee? What is the secret ingredient of sour cream? Think of it as a richer, more flavorful version of the classic vanilla cake. What is the best sour cream cake recipe? What is a layered cake with streusel-like filling? Pockets of sweet and cinnamon-y goodness. Is it difficult to make a recipe? What is more about layering and swirling than anything else?
Why you’ll love this recipe?
There are a million reasons to love this **sour cream coffee cake**, but let me just hit the highlights. First, the flavor is incredible. You’ve got the sweet cinnamon filling, the tangy sour cream in the cake, and a simple glaze that just ties everything together. It’s sweet but not *too* sweet, which is exactly how I like my desserts.
Second, it’s surprisingly easy to make. Don’t let the “cake” part fool you. It’s really just a matter of mixing the batter, layering it with the filling, and swirling it all together. Anyone can do it, trust me! I’ve even had my (slightly clumsy) brother make it, and it turned out perfect.
Third, the ingredients are pretty basic. You probably have most of them in your pantry already. It’s a great recipe to whip up when you need a quick dessert but don’t want to run to the store. And finally, it’s so versatile. You can serve it for breakfast, brunch, dessert, or even as a snack. It’s perfect with a cup of coffee, a glass of milk, or even a scoop of ice cream. I honestly think that **sour cream coffee cake** is my favorite cake because it’s simple, flavorful, and always a crowd-pleaser. It’s miles ahead of a plain vanilla cake, in my opinion.
How do I make a sour cream coffee cake?
Quick Overview
How do I make a sour cream coffee cake? What’s the best way to make a simple cinnamon cake? How do you create a swirl with skewers? What’s the best part? Is it more impressive than the effort it requires? What’s your go-to recipe when you want something delicious without spending all day in the kitchen?
Ingredients
For the Main Batter: What is it?
* 2 1/2 cups all-purpose flour: I always use unbleached for the best flavor.
* 1 1/2 cups granulated sugar: Feel free to reduce this slightly if you prefer a less sweet cake.
* 1 teaspoon baking powder: This gives the cake its rise.
* 1/2 teaspoon baking soda: This helps with browning and adds a little extra lift.
* 1/2 teaspoon salt: Balances the sweetness and enhances the other flavors.
* 1 cup (2 sticks) unsalted butter, softened: Make sure it’s *softened*, not melted! This is crucial for the right texture.
* 2 large eggs: Use room temperature eggs for best results.
* 1 cup sour cream: Full-fat is my recommendation for maximum moisture and flavor. Don’t skimp on this!
* 1 teaspoon vanilla extract: Adds a warm, classic flavor.
For the Filling: What are some
* 1/2 cup packed light brown sugar: Adds a molasses-y sweetness to the filling. * 1/4 cup all purpose flour: Helps bind the filling together. * 2 teaspoons ground cinnamon: What is the star of the filling? * 1/4 cup (1/2 stick) unsalted butter, melted: * 1/2 cup chopped walnuts or pecans (optional): This helps create a crumbly texture. Adds crunch and nutty flavor. I sometimes skip these if I don’t have any on hand, and it’s still amazing.
For the Glaze:
* 1 cup powdered sugar: Sift it for a smoother glaze. * 2-3 tablespoons milk: Start with 2 tablespoons and add more until you reach the desired consistency. What is the best way to add vanilla extract to a glaze?
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. How do you remove cake from cake? If you have a baking spray, you can also use it. This step is important! Why is a coffee cake stuck to the pan?
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Set aside. What is the best way to whisk ingredients together? How do I make a cake that rises properly?
Step 3: Mix Wet Ingredients
In a separate bowl, cream together the butter and eggs until light and fluffy. Set aside. Is it possible to make a thick, airy mixture in less than 5 minutes? Then, stir in the sour cream and vanilla extract until well combined. If you add sour cream to a cake mix, it will smooth out. Out as you mix.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. How do I not overmix? If you overmix gluten in flour, it can result in a tough cake. If the flour is too thick, mix until it disappears, and then stop. A few streaks of flour are okay at this stage. I always tell myself when I should stop!
Step 5: Prepare Filling
In a medium bowl, combine brown sugar, flour, cinnamon, and melted butter. Set aside. If you’re using nuts, stir them in now. Mix with a fork until the mixture is crumbly. I’ve been known to sneak a little taste at this point in time. This filling smells absolutely amazing.
Step 6: Layer & Swirl
Half of the cake batter will be poured into a 9″ pan. Sprinkle evenly with the remaining filling. Then, pour the remaining batter over the filling, and sprinkle with the rest of the Filling. Use a knife or skewer to swirl the filling into the batter. Don’t over-swirl! You want distinct pockets of filling, not just a blended mess. I usually make a figure-eight pattern across the top.
Step 7: Bake
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown and spring back lightly when touched. Keep an eye on it! How do I check doneness in an oven? If the top is browning too quickly, tent it with foil.
Step 8: Cool & Glaze
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. While the cake is cooling, prepare the glaze by whisking together the powdered sugar, milk, and salt. How do I use vanilla extract in a smoothie? Once the cake is completely cool, drizzle with the glaze. If you glaze it while it’s warm, the glaze will melt right off!
Step 9: Slice & Serve
What is the best way to serve a cake as steamed or warm as you like? This cake is perfect with coffee, tea, or a glass of milk. I also like to serve it with a scoop of vanilla ice cream for an indulgent dessert.
What is the best way to serve it?
How do I make a sour cream coffee cake?
For Breakfast:Pair it with a strong cup of coffee or latte. A side of fresh fruit, like berries or sliced peaches, also complements the cake nicely. I love to serve it on a pretty plate with sprinkle of powdered sugar for an extra touch of flavor.
For Brunch:Serve it alongside other brunch favorites, like scrambled eggs, bacon, and sausage. What are the best bellini and mimosa pairings? For presentation, try arranging the cake slices on a platter with fresh flowers and other garnishes. dipping sauces, like caramel or chocolate syrup.
As Dessert:Top with a scoop of vanilla ice cream or whipped cream. What are some good ways to serve caramel sauce or chocolate sauce? For a more sophisticated presentation, serve it with scotch whisky or port.
For Cozy Snacks:What is a good snack for cold winter days? I love to curl up on the couch with a good book. My family always had this as a sneaky treat in the evenings, it’s one of my favorite childhood memories.
How do I make a sour cream coffee cake?
How do you make a sour cream coffee cake? What are some of the best tips and tricks I have learned over the years?
Butter Matters: WhyMake sure your butter is properly softened, but not melted. Is it soft enough to press your finger into easily, but not greasy? What is the best way to make an airy cake?
Don’t Overmix: As I mentioned earlier, overmixing the batter can result in a tough cake. Mix the dry ingredients into the wet ingredients until just combined. A few streaks of flour are okay. I always remind myself of that or I tend to overmix!
Swirl with Confidence:Don’t be afraid to swirl the filling into the batter! Use a knife or skewer to create sand and marble effect. Just don’t over-swirl, or the filling will just blend into the batter.
Nutty Variations:If you’re using nuts in the filling, toast them lightly before adding them. This enhances their flavor and adds a nice crunch. I usually toast them in a dry skillet over medium heat, until they’re fragrant.
Oven Sanity:Every oven is different, so keep an eye on the cake while it’s baking. If the top is browning too quickly, tent it with foil. If it’s not browning enough, increase the oven temperature slightly for the last few minutes of cooking.
Glaze ConsistencyHow much milk should be used in a glaze? If you want a thinner glaze, use more milk. The glaze should be thick enough to coat the cake evenly, but thin enough so that it doesn’t drip easily. Add a little lemon juice to give it that zingy tang.
Storing and Reheating Tips
To keep your **sour cream coffee cake** fresh and delicious, follow these storage tips:
Room Temperature: The cake can be stored at room temperature for up to 2 days. Cover it tightly with plastic wrap or store it in an airtight container to prevent it from drying out.
Refrigerator Storage: The cake can be stored in the refrigerator for up to 5 days. Wrap it tightly with plastic wrap or store it in an airtight container. I actually like it cold, sometimes.
Freezer Instructions: The cake can be frozen for up to 2 months. Wrap it tightly with plastic wrap and then wrap it again with aluminum foil. Thaw it in the refrigerator overnight before serving. You can also freeze individual slices for a quick and easy treat.
Glaze Timing Advice: If you’re planning to store the cake for more than a day, it’s best to wait to glaze it until just before serving. This will prevent the glaze from getting sticky or melting. Alternatively, you can store the glazed cake in the refrigerator, but the glaze may become slightly less shiny. I actually sometimes skip the glaze completely!
Frequently Asked Questions
Final Thoughts
So, there you have it! My family’s cherished **sour cream coffee cake** recipe. This is more than just a cake; it’s a piece of my history, a taste of home, and a guaranteed crowd-pleaser. I truly believe this recipe is worth trying because it’s easy to make, uses simple ingredients, and tastes absolutely divine. That tang of the sour cream paired with the sweet cinnamon swirl… it’s just magical. It really is the perfect balance of flavors. Plus, it’s just so comforting and nostalgic! If you enjoy this recipe, you might also like my apple crumb cake or my cinnamon swirl bread. Both are delicious and perfect for sharing with friends and family. Happy baking! I can’t wait to hear how yours turns out. Let me know in the comments if you have any questions or if you try any fun variations! I love hearing from you all! And of course, please rate and share if you like it!
Sour Cream Coffee Cake
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.5 cup unsalted butter softened
- 1 cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 0.5 cup brown sugar
- 2 tsp ground cinnamon
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the sour cream.
- In a small bowl, combine the brown sugar and cinnamon. Sprinkle half of the mixture over the bottom of the prepared pan.
- Pour the batter over the cinnamon mixture. Sprinkle the remaining cinnamon mixture over the top.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely before serving.
