Sour Cream Coffee Cake
Ever since I can remember, I have always had one favorite type of cake/muffin…
Cinnamon, sugar, butter, flour – coffee cake is the perfect combination of all these delicious ingredients. So simple apart, they may seem like nothing special – but together?
The first time I tried to make coffee cake myself – I thought, how hard could it be? I pulled out my favorite recipe book and searched in the index for “coffee cake.”
What I did NOT realize was how many different variations of coffee cake exist in this universe!! Buttermilk coffee cake, coffee cake pound cake, streusel coffee cake, sour cream coffee cake, crumb coffee cake, brown sugar pecan coffee cake, cream cheese coffee cake, cinnamon coffee cake, old fashioned coffee cake…
Not to mention coffee cake with add-ins! OH THE ADD-INS!
Apple, blueberry, lemon, sweet potato, caramel, apricot, raspberry, banana, chocolate, pumpkin… how could I possibly know which recipe to make when there were SO MANY to choose from?!
Well – I couldn’t choose. Because I am an AWFUL decision maker. So naturally, I did what any young girl, incapable of decision making would do… I made as many as I possibly could – until one tasted good enough to by MY FAVORITE coffee cake recipe!
So after ALL that baking and tasting, and baking some more… and tasting some more. My family and I came to a final decision as to which coffee cake recipe type reigned king!
Sour Cream Coffee Cake.
I LOVE sour cream coffee cake.
The sour cream provides a perfectly dense, yet crumbly cake.
The buttery, cinnamon sugar topping is perfectly thick, rich and delicious.
And finally, the cinnamon swirl.
Who doesn’t LOVE a perfect cinnamon swirl?
Let’s just say, THIS cinnamon swirl adds just enough bright cinnamon flavor with sweet sugar filling to perfectly balance the lightly flavored cake.
Soft and moist, perfectly sweet - this Sour Cream Coffee Cake is the ultimate addition to any breakfast, brunch, or afternoon tea. Dense sour cream cake is coated with buttery cinnamon sugar streusel topping and lined with a thick layer of dark cinnamon sugar filling. You won't be disappointed!
- 1/2 cup butter or shortening
- 1 cup sugar
- 1 cup sour cream
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup brown sugar packed
- 2 tsp cinnamon
- 1/2 cup chopped nuts walnuts or pecans
- 3/4 cup all-purpose flour
- 6 tbsp butter melted
Preheat oven to 350F.
Butter and flour an 8" square baking pan. Set aside.
In a medium-sized bowl, cream shortening and sugar. Then add sour cream, egg, and vanilla. Stir until fully combined.
In a separate bowl, whisk flour, baking powder, baking soda, and salt. Add dry ingredients to wet and fold until fully combined.
In an additional small bowl, mix brown sugar, cinnamon, nuts and flour for topping. Pour melted butter over dry ingredients and stir until all butter is absorbed.
Spoon half of cake batter into prepared pan. Then sprinkle 1/2 of prepared topping over cake batter.
Spoon remaining batter over middle topping layer, then sprinkle remaining topping over cake.
Bake at 350F for 40-45 minutes, or until a wooden toothpick inserted and removed comes out clean.
Remove from oven and let cool for completely. Serve at room temperature.
Storage: For best taste, cover with plastic wrap or place in plastic zip-top bag - store at room temperature for 1-2 days, refrigerate for up to 1 week, or freeze for up to 1 month.
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