Description
This moist and tender Sour Cream Coffee Cake features a buttery vanilla batter layered with a cinnamon-walnut streusel filling. Perfect for breakfast or afternoon tea, this classic cake combines a soft crumb with a crunchy, sweet-spiced topping.
Ingredients
Scale
Cake Batter
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Cinnamon-Walnut Filling
- ½ cup chopped walnuts
- â…“ cup brown sugar
- 1 teaspoon cinnamon
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch bundt or tube pan to ensure the cake releases easily after baking.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until fluffy and light in texture. This creates a smooth base for the batter.
- Add Eggs and Flavor: Beat in the eggs one at a time, mixing well after each addition. Then stir in the sour cream and vanilla extract to add moisture and flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the batter and toughening the cake.
- Prepare Filling: In a small bowl, combine the chopped walnuts, brown sugar, and cinnamon to form the streusel layer.
- Layer the Batter and Filling: Spoon half of the batter into the prepared pan, then evenly sprinkle the cinnamon-walnut mixture over the batter. Top with the remaining batter and smooth the surface.
- Bake the Cake: Bake in the preheated oven for 45–55 minutes, or until a toothpick inserted in the center comes out clean. This ensures the cake is fully cooked but moist.
- Cool and Serve: Allow the cake to cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely. Optionally, dust with powdered sugar just before serving for a decorative touch.
Notes
- Make sure not to overmix the batter once the dry ingredients are added to keep the cake tender.
- Test doneness by inserting a toothpick in the center; it should come out clean with no wet batter.
- Chopped walnuts can be substituted with pecans or omitted to accommodate allergies.
- For extra moisture, let the cake cool fully before slicing to enhance flavor and texture.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
