Sour Cream Coffee Cake Recipe
Overview:
Indulge in the delightful flavors of this irresistible Sour Cream Coffee Cake, a perfect treat for breakfast or dessert! With a moist crumb and a heavenly streusel topping, this cake is sure to become a favorite in your household. 🍰
- Preparation Time: 25 minutes
- Cooking Time: 1 hour 5 minutes
- Total Time: 1 hour 30 minutes
- Servings: Makes about 12 slices
- Category: Breads
- Keywords: Breakfast, Dessert, Weeknight, Oven, Less than 4 Hours
Ingredients:
- 1/3 cup light brown sugar
- 2 cups granulated sugar
- 1 cup walnuts, chopped
- 1 1/2 cups pecans, chopped
- 1/2 teaspoon cinnamon
- 4 cups cake flour
- 1/2 cup unsalted butter
- 4 teaspoons vanilla extract
- 2 cups sour cream
- 1 1/2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
Instructions:
Streusel Topping and Filling:
- Combine the light brown sugar, granulated sugar, chopped walnuts, and cinnamon in a bowl.
- Set aside 3/4 cup of the mixture to use as filling later.
- To the remaining mixture, add 2 cups of cake flour, diced unsalted butter, and vanilla extract. Mix until it forms a coarse, crumbly texture, creating the streusel topping.
Batter:
- Preheat your oven to 350°F (175°C).
- Prepare a 9-inch springform pan by greasing it, lining the bottom with parchment or wax paper, greasing again, and lightly flouring it. Set aside.
- In a medium bowl, lightly combine the egg yolks, about 1/4 of the sour cream, and vanilla extract.
- In a large mixing bowl, combine the cake flour, granulated sugar, baking powder, baking soda, and salt. Mix on low speed for 30 seconds to blend.
- Add the diced unsalted butter and the remaining sour cream to the dry ingredients.
- Mix on low speed until the dry ingredients are moistened.
- Increase the speed to medium (or high if using a hand mixer) and beat for 1 1/2 minutes to aerate and develop the cake’s structure.
- Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.
- Reserve about 1/3 of the batter and scrape the remainder into the prepared springform pan.
- Smooth the surface of the batter with a small angled spatula.
- Sprinkle the reserved streusel filling over the batter.
- Drop the reserved batter in large blobs over the streusel filling and spread it evenly with a spatula.
- Sprinkle the streusel topping evenly over the batter.
Baking:
- Bake the cake in the preheated oven for 55 to 65 minutes, or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center. (Move aside a small patch of streusel before testing.)
- After 45 minutes, cover the cake loosely with buttered foil to prevent over-browning.
- Let the cake cool in the pan on a rack for 10 minutes.
- Loosen the sides of the cake with a small metal spatula and remove the sides of the springform pan.
- Cool the cake completely before wrapping it airtight. If desired, you can remove the bottom of the pan by sliding a cardboard round beneath the cake when it’s cool.
Optional Variation:
- You can add a fruity twist to your coffee cake by incorporating sliced Granny Smith apples or thawed frozen peaches on top of the streusel filling before adding the reserved batter.
Nutritional Information (per serving):
- Calories: 670.4
- Fat Content: 39.2g
- Saturated Fat Content: 18.9g
- Cholesterol Content: 174.4mg
- Sodium Content: 196.3mg
- Carbohydrate Content: 74.2g
- Fiber Content: 1.9g
- Sugar Content: 37.7g
- Protein Content: 8g
Enjoy Your Delicious Sour Cream Coffee Cake!
Prepare this delectable treat for your family and friends to enjoy a delightful burst of flavors with every bite. Whether served for breakfast, dessert, or any time of the day, this Sour Cream Coffee Cake is sure to impress! 🎉
