There’s something truly comforting about the thought of a freshly baked cake wafting through your home, isn’t there? When I first tried my hand at this Sour Cream Coffee Cake, I was pleasantly surprised by the rich, tender crumb and the sweet crunch of the streusel topping. It’s the perfect blend of flavors and textures that caught me off guard—who knew a coffee cake could be so delightful?
This cake isn’t just a treat to enjoy with your morning coffee; it doubles as an afternoon snack that will make you feel like a culinary hero among friends and family. With the option to customize the nut topping, you can make it your own. Trust me, whether you’re an experienced chef or a cooking novice, this versatile recipe is sure to become a staple in your kitchen! So, grab your mixing bowl and let’s dive into making this delicious masterpiece together!
Why is Sour Cream Coffee Cake so special?
Irresistible aroma: The scent of this cake baking fills your home with warm, comforting notes that invite everyone to gather around.
Versatile delight: Perfect for breakfast, brunch, or an afternoon treat, it fits any occasion seamlessly.
Customizable toppings: Feel free to swap in your favorite nuts, from almonds to walnuts, creating a unique twist every time.
Quick preparation: With simple steps and no fuss, you’ll have this delightful cake ready to serve in no time!
Crowd pleaser: This rich, moist cake is sure to impress, making it a favorite for family gatherings and friendly get-togethers.
Satisfying texture: The combination of tender cake and crunchy streusel offers a delightful contrast—simply irresistible!
Sour Cream Coffee Cake Ingredients
For the Cake
• All-Purpose Flour – Provides structure and is essential for the cake’s tenderness.
• Granulated Sugar – The main sweetness agent that balances the flavors beautifully.
• Light Brown Sugar – Adds a hint of molasses flavor; you can substitute it with granulated sugar for a lighter taste.
• Unsalted Butter (softened) – Contributes moisture and richness to your cake’s flavor.
• Large Eggs (room temperature) – Binds the ingredients and gives the cake its lovely rise.
• Vanilla Extract – Enhances the overall flavor, feel free to add a splash of almond extract for a twist!
• Kosher Salt – Balances sweetness and enhances all the lovely flavors in the cake.
• Sour Cream – Creates a moist cake with a slight tang; Greek yogurt makes a fantastic substitute.
For the Streusel Topping
• Slivered Almonds – Adds a delightful crunch; swap them out for chopped pecans or walnuts for variety.
• All-Purpose Flour – Provides structure and crumble to the streusel.
• Light Brown Sugar – Contributes sweetness and richness; granulated sugar is an alternative for a lighter flavor.
• Ground Cinnamon – Infuses warmth and comfort, making it a perfect flavor enhancer.
• Unsalted Butter (chilled, cut into pieces) – Essential for achieving that crumbly texture that makes the streusel irresistible.
With these Sour Cream Coffee Cake Ingredients, you’re on your way to creating a delectable treat that will charm your family and friends!
How to Make Sour Cream Coffee Cake
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Prepare Streusel: In a bowl, combine slivered almonds, flour, brown sugar, cinnamon, salt, and chilled butter. Mix with your fingers until crumbly, and set this delightful mixture aside.
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Make Cake Batter: In a large mixing bowl, beat softened butter and granulated sugar together until light and fluffy—this should take about 3-4 minutes. Next, add the eggs, vanilla, and almond extracts, mixing well until fully incorporated.
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Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt. This will help ensure an even distribution of your leavening agents.
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Incorporate Sour Cream: Gradually add the dry mixture to the wet ingredients, alternating with the sour cream. Blend the batter until well combined. You’ll want a smooth, thick consistency.
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Layer with Streusel: Pour half the batter into a tube or Bundt pan. Sprinkle half of the streusel over it, then add the remaining batter, finishing with the rest of the streusel on top.
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Bake: Bake in a preheated oven at 350°F for 55-60 minutes. The cake is done when a toothpick inserted comes out clean, with just a few moist crumbs clinging to it.
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Cool: Allow the cake to cool in the pan for about 10 minutes. Carefully transfer to a wire rack and let it cool completely before slicing into it.
Optional: Dust with powdered sugar before serving for an extra touch of sweetness.
Exact quantities are listed in the recipe card below.
Sour Cream Coffee Cake Variations
Feel free to explore new dimensions with your coffee cake by customizing it to suit your tastes!
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Nutty Delight: Replace slivered almonds with chopped pecans or walnuts for a heartier crunch. Each option brings its own distinct flavor, creating a new experience every time.
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Greek Yogurt Twist: Swap sour cream for Greek yogurt to lighten the cake while maintaining its moisture. The slight tang from yogurt adds a fun zing that’s simply delightful.
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Fruit Fusion: Stir in fresh blueberries or diced apples into the batter for a fruity surprise. This not only adds natural sweetness but also infuses the cake with vibrant colors.
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Chocolate Lovers: Add chocolate chips to the batter for a decadent twist. The melted chocolate mingling with the rich cake creates a luscious treat that’s hard to resist.
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Cinnamon Spice: Boost flavor by adding an extra 1/2 teaspoon of ground cinnamon to the batter. This simple enhancement fills the cake with cozy, inviting warmth.
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Maple Syrup: Replace the granulated sugar with maple syrup for a unique flavor. The cake will have a subtle maple essence that complements the traditional coffee cake experience beautifully.
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Heat Kick: For those who love a little spice, add a pinch of cayenne pepper to the streusel topping. This bold twist tempers sweetness with a warm kick, making it quite the conversation starter.
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Nut-Free Option: Opt for sunflower seeds instead of nuts for a nut-free version. This keeps the crunchy texture while catering to those with nut allergies!
Make Ahead Options
These Sour Cream Coffee Cakes are ideal for busy home cooks looking to save time! You can prepare the streusel topping up to 3 days in advance and store it in an airtight container in the refrigerator to maintain its crunch. Additionally, you can mix the cake batter and refrigerate it for up to 24 hours before baking—just be sure to cover it tightly to prevent the batter from drying out. When you’re ready to bake, simply pour the chilled batter into your prepared pan, layer with the streusel, and bake as directed. This way, you can enjoy a delicious homemade cake with minimal effort, perfect for those hectic mornings or surprise guests!
How to Store and Freeze Sour Cream Coffee Cake
Room Temperature: Keep the cake in an airtight container at room temperature for up to 3 days to maintain its moistness and flavor.
Fridge: If you plan to enjoy it later, refrigerate the cake in an airtight container for up to 5 days. Allow it to come to room temperature before serving for the best taste.
Freezer: For longer storage, wrap the cake tightly in plastic wrap and then in aluminum foil. It will keep well in the freezer for up to 3 months. Thaw in the fridge overnight when ready to enjoy it.
Reheating: To reheat, pop slices in the microwave for about 10-15 seconds or warm in a preheated oven at 350°F for 10 minutes for that freshly-baked feel.
Expert Tips for Sour Cream Coffee Cake
- Room Temperature Eggs: Ensure your eggs are at room temperature for better incorporation into the batter, which helps achieve a lighter texture.
- Sifting Flour: If you’re feeling fancy, sift your flour before measuring; it aerates the flour, leading to a more delicate cake.
- Chilled Butter for Streusel: Use chilled butter for the streusel to achieve that perfect crumbly texture—don’t skip this step!
- Layering Techniques: When layering the cake and streusel, be sure to distribute evenly for a balanced bite of cake and crunch.
- Toothpick Test: Always test the doneness with a toothpick—it’s normal for your Sour Cream Coffee Cake to have a few moist crumbs, but no wet batter should cling.
- Cooling Time: Don’t rush the cooling process; allowing it to cool properly helps set the structure of the cake and enhances the flavors.
What to Serve with Sour Cream Coffee Cake?
This delightful coffee cake is the perfect centerpiece for a cozy breakfast or an afternoon gathering; let’s make sure it shines!
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Fresh Fruit Salad: Bright, juicy fruits like berries and citrus create a refreshing contrast to the rich, tender cake, balancing flavors beautifully.
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Warm Beverages: A steaming cup of coffee or tea enhances the dessert experience, allowing the cake’s flavor nuances to shine through.
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Whipped Cream: Silky whipped cream adds an airy touch, lending richness without overpowering the cake’s delicate crumb.
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Vanilla Ice Cream: For an indulgent twist, serve a scoop of vanilla ice cream alongside a slice; the contrast of temperatures is irresistible!
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Chocolate Drizzle: A light drizzle of warm chocolate sauce adds decadence and sweetness, perfectly elevating each bite of the coffee cake.
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Spiced Nuts: A handful of roasted, spiced nuts adds crunch and depth, echoing warm undertones of cinnamon from the cake itself.
Feel free to mix and match these delightful accompaniments to create a memorable spread that complements your Sour Cream Coffee Cake!
Sour Cream Coffee Cake Recipe FAQs
What type of sour cream should I use for the cake?
Absolutely! Using full-fat sour cream is recommended for the best flavor and moisture. If you prefer a lighter option, you can use low-fat sour cream or even Greek yogurt, which offers a similar tangy taste and maintains the cake’s moist texture.
How do I store leftover Sour Cream Coffee Cake?
For storing, keep the cake in an airtight container at room temperature for up to 3 days to maintain that delightful moistness. If you have a larger piece leftover, consider refrigerating it for up to 5 days. Just remember to take it out an hour before serving so it returns to room temperature for optimal flavor.
Can I freeze Sour Cream Coffee Cake?
Absolutely! To freeze, first, allow the cake to cool completely. Then wrap it tightly with plastic wrap and aluminum foil. It can be frozen for up to 3 months! When you’re ready to enjoy, simply transfer it to the refrigerator overnight to thaw. For a quicker method, you can also microwave slices for about 10-15 seconds.
What are some common issues I might encounter while baking this coffee cake?
If your cake isn’t rising as expected, check the freshness of your baking powder and baking soda—those leavening agents need to be up to date! Another common hurdle is the texture; if your cake turns out too dense, it may be due to overmixing. Remember to blend the batter just until everything is combined for that light, fluffy crumb.
Can I add other ingredients to customize my Sour Cream Coffee Cake?
The more the merrier! You can definitely mix in some chocolate chips or fresh fruits like blueberries or apples to enhance the flavor. Feel free to get creative with your nut toppings too! Switch it up with pecans or walnuts, or even sprinkle in some shredded coconut for an added twist.
Decadent Sour Cream Coffee Cake with Crunchy Nut Topping
Ingredients
Equipment
Method
- In a bowl, combine slivered almonds, flour, brown sugar, cinnamon, salt, and chilled butter. Mix with your fingers until crumbly, and set this mixture aside.
- In a large mixing bowl, beat softened butter and granulated sugar together until light and fluffy—this should take about 3-4 minutes.
- Add the eggs, vanilla, and almond extracts, mixing well until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt.
- Gradually add the dry mixture to the wet ingredients, alternating with the sour cream, blending until smooth.
- Pour half the batter into a tube or Bundt pan. Sprinkle half of the streusel on top, then add the remaining batter and finish with the rest of the streusel.
- Bake in a preheated oven at 350°F for 55-60 minutes. The cake is done when a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for about 10 minutes. Carefully transfer it to a wire rack and let it cool completely before slicing.