Sour Cream Coffee Cake Recipe π°β
Description:
This Sour Cream Coffee Cake is a delightful treat that can literally be thrown together at the last minute, making it perfect for those impromptu gatherings or cozy mornings at home. With its irresistible aroma and moist, tender crumb, it’s no wonder there’s never a crumb left whenever this cake is served. Whether you’re hosting a brunch, afternoon coffee, or just craving a sweet indulgence, this coffee cake is sure to please.
Rating: βββββ (5/5)
Nutrition Facts:
- Calories: 642.4
- Fat Content: 33.5g
- Saturated Fat Content: 18.4g
- Cholesterol Content: 137.6mg
- Sodium Content: 524.7mg
- Carbohydrate Content: 78.4g
- Fiber Content: 2g
- Sugar Content: 45.1g
- Protein Content: 9g
Ingredients:
For the Cake:
- 1/2 cup butter
- 1 cup margarine
- 2 cups sugar
- 1 egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 3/4 cups sour cream
For the Topping:
- 1/4 cup brown sugar
- 1 1/2 teaspoons cinnamon
Instructions:
| Step | Description |
|---|---|
| 1 | Prepare the topping first: In a small bowl, combine brown sugar and cinnamon. Set aside for later use. |
| 2 | Preheat oven: Preheat your oven to 350Β°F (175Β°C). |
| 3 | Prepare pan: Grease and flour a tube or bundt pan. Alternatively, you can use cooking spray like Pam for easy preparation. |
| 4 | Sift dry ingredients: In a separate bowl, sift together the flour, baking soda, and baking powder. Set aside. |
| 5 | Cream butter and sugar: In a large mixing bowl, cream together the butter and sugar until light and fluffy. |
| 6 | Add eggs and vanilla: Beat in the egg and vanilla extract until well combined. |
| 7 | Incorporate dry ingredients: Gradually add the sifted dry ingredients to the creamed mixture, mixing until just combined. |
| 8 | Fold in sour cream: Gently fold the sour cream into the batter until evenly distributed. |
| 9 | Layer the batter: Pour half of the batter into the prepared pan, spreading it evenly. |
| 10 | Add topping: Sprinkle half of the prepared topping over the batter in the pan. |
| 11 | Repeat layers: Add the remaining batter on top, followed by the rest of the topping mixture. |
| 12 | Bake: Place the pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. |
| 13 | Cool and serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve for a delightful treat with your favorite coffee or tea! |
Keywords:
Breakfast, Quick & Easy, Oven Baking
Recipe Notes:
- Make-Ahead: This coffee cake can be prepared in advance and stored in an airtight container for up to 3 days. Simply reheat in the microwave for a warm, fresh-out-of-the-oven taste.
- Variations: Feel free to customize this recipe by adding chopped nuts or dried fruits to the topping for extra flavor and texture.
- Freezing: This coffee cake freezes well. Wrap slices individually in plastic wrap and store in a freezer bag for up to 1 month. Thaw at room temperature or reheat in the microwave before serving.
Indulge in the irresistible flavors of this Sour Cream Coffee Cake, perfect for any occasion or simply whenever you’re in need of a sweet treat. Enjoy! βπ°
