Sour Cream Coffee Cake
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Sour Cream Coffee Cake is a delightful, moist treat that combines the rich tang of sour cream with a cinnamon swirl and crunchy crumb topping, creating a dessert that feels both indulgent and comforting. This recipe, passed down through generations, often finds its way into family gatherings, brunches, and cozy coffee dates with friends. Whether you’re enjoying it for breakfast with a steaming cup of coffee or as an afternoon snack, this cake is sure to brighten your day.
Why You’ll Love This Dish
What makes this Sour Cream Coffee Cake so special? For starters, it’s incredibly easy to whip up and budget-friendly, making it perfect for both novice bakers and seasoned pros. The combination of sour cream keeps the cake moist, while the cinnamon swirl adds an aromatic warmth that will draw friends and family to your kitchen. Whether it’s a lazy Sunday morning or you’re hosting a festive holiday gathering, this cake fits the occasion beautifully.
“I made this for a family brunch, and it was a hit! Everyone loved the fluffy texture and cinnamon flavor. I’ll definitely be making this again!” – Happy Baker
Preparing Sour Cream Coffee Cake
Creating this classic cake is straightforward, and it comes together with just a bit of mixing and layering. To start, gather your ingredients and prepare your baking pan. This recipe involves creating a batter that’s enriched with sour cream and layered with a sweet cinnamon swirl—making it a treat for the eyes and the taste buds!
What You’ll Need
Key Ingredients
- 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)
Directions to Follow
- Preheat your 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. Set aside.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 3-5 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually alternate adding the dry ingredients and the sour cream to the butter mixture, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing.
- In a small bowl, combine the brown sugar and cinnamon for the swirl layer.
- Pour half of the batter into the prepared pan, smoothing out the top.
- Drizzle half of the melted butter over this layer, then sprinkle the cinnamon sugar mixture evenly on top.
- Gently pour the remaining batter over the cinnamon sugar layer, smoothing it out.
- Drizzle the remaining melted butter over the top.
- For the crumb topping, mix together the flour, brown sugar, and granulated sugar in a small bowl. Cut in the cold butter until the mixture resembles coarse crumbs.
- Sprinkle this crumb topping evenly over the cake batter.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan on a wire rack before slicing.
Best Ways to Enjoy It
This Sour Cream Coffee Cake is versatile enough to stand alone as a sweet treat, but it also pairs beautifully with fresh fruit, yogurt, or a simple dollop of whipped cream. For an extra touch, serve it with a side of coffee or a hot cup of tea. It’s also fantastic as a dessert, enjoyed warm with a scoop of vanilla ice cream!
Keeping Leftovers Fresh
To extend the life of your cake, store it in an airtight container at room temperature. It stays fresh for up to three days. If you want to enjoy it beyond that, consider freezing individual slices. For best results, wrap slices tightly in plastic wrap and then place them in a zip-top bag. This way, you can easily pull out a slice whenever a craving strikes!
Pro Chef Tips
- Make sure the butter is softened to room temperature for the best creaming results.
- Reserve a bit of the crumb topping to sprinkle on top right before serving for an eye-catching finish.
- If you’re in a pinch for sour cream, plain Greek yogurt can work as a great substitute, providing the same tangy flavor and moisture.
Creative Twists
Feeling adventurous? Here are some creative variations to try:
- Nutty Addition: Add a cup of chopped walnuts or pecans to the batter or sprinkle them in the crumb topping for added texture.
- Fruit Infusion: Incorporate a layer of fresh blueberries or raspberries between the batter layers for an added burst of flavor.
- Chocolate Delight: Swirl in some chocolate chips for a decadent twist that chocolate lovers will adore.
Your Questions Answered
How long does this coffee cake keep?
This coffee cake stays fresh for up to three days at room temperature or up to three months in the freezer. Just make sure to store it properly!
Can I substitute Greek yogurt for sour cream?
Absolutely! Plain Greek yogurt works great as a substitute and contributes a similar tangy flavor and moisture.
What’s the best way to reheat leftovers?
To reheat, simply warm slices in the microwave for about 15-20 seconds. For a crispier edge, pop them in the toaster oven for a few minutes.
This Sour Cream Coffee Cake is not only delicious and simple to make but also adaptable to your taste preferences, making it a must-try in your baking repertoire!
Sour Cream Coffee Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease and flour a 9-inch square baking pan.
- In a medium bowl, whisk together 2 cups of flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Set aside.
- In a large bowl, beat 1/2 cup softened butter and 1 cup granulated sugar together until light and fluffy, about 3-5 minutes.
- Add 2 large eggs one at a time, beating well after each addition, then mix in 1 teaspoon of vanilla extract.
- Gradually alternate adding the dry ingredients and 1 cup of sour cream to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- In a small bowl, combine 1/2 cup brown sugar and 2 teaspoons ground cinnamon for the swirl layer.
- Pour half of the batter into the prepared pan and smooth out the top.
- Drizzle half of the melted butter over this layer and sprinkle the cinnamon sugar mixture evenly on top.
- Pour the remaining batter over the cinnamon layer, smoothing it out and drizzle the remaining melted butter over the top.
- In a small bowl, mix together 1/2 cup of flour, 1/4 cup brown sugar, and 1/4 cup granulated sugar for the crumb topping.
- Cut in 1/4 cup cold, cubed butter until the mixture resembles coarse crumbs.
- Sprinkle the crumb topping evenly over the cake batter.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan on a wire rack before slicing.
