If you’re craving a comforting treat that feels like a warm hug from the past, look no further than Grandma’s Sour Cream Coffee Cake Recipe. This delightful coffee cake perfectly balances tender crumbly texture with a rich, tangy sour cream flavor, and a cinnamon-walnut streusel that adds the perfect crunch. Every bite is a nostalgic journey to a cozy kitchen where smells of cinnamon and buttery goodness fill the air. It’s an ideal cake to enjoy for breakfast, brunch, or a leisurely afternoon with coffee or tea, guaranteed to become a fast favorite in your home just like it has been in countless families before.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the way each ingredient plays a crucial role in creating that signature texture and flavor. From the crunchy walnuts to the velvety sour cream, every component adds depth and richness that transforms everyday ingredients into something truly special.
- 1 cup walnuts (halves or pieces): Adds a satisfying crunch and nutty flavor that pairs beautifully with cinnamon.
- 1 tablespoon ground cinnamon: Brings warm, aromatic spice that makes the cake irresistibly fragrant.
- â…“ cup brown sugar (packed): Offers a hint of caramel sweetness essential for the streusel topping.
- 5â…“ tablespoons unsalted butter, chilled and cubed: Used in the streusel for tender, crumbly texture.
- ½ cup all-purpose flour: Helps bind the streusel ingredients while keeping it light.
- 2 cups all-purpose flour: Forms the base structure of the coffee cake.
- ½ teaspoon baking soda: Assists in leavening, keeping the cake soft and fluffy.
- 1 ½ teaspoons baking powder: Works alongside baking soda for perfect rise.
- 1 cup unsalted butter (softened): Provides richness and moisture to the cake batter.
- 1 ½ cups granulated sugar: Sweetens the batter evenly for that perfect balance of flavor.
- 2 large eggs: Bind the ingredients and add structure to the cake.
- 1 teaspoon vanilla extract: Enhances all the flavors with a subtle, sweet aroma.
- 1 cup full-fat sour cream: The secret ingredient that delivers moistness and a slight tanginess, making this cake uniquely delicious.
How to Make Grandma’s Sour Cream Coffee Cake Recipe
Step 1: Prepare the Oven and Pan
Start by preheating your oven to 325°F. While the oven warms up, grease and flour a bundt pan generously. This ensures your coffee cake will have the perfect shape and come out cleanly without sticking. Setting the stage in advance makes the rest of the process so much smoother.
Step 2: Make the Cinnamon Walnut Streusel
In a medium bowl, toss the walnuts with ground cinnamon and brown sugar. Then, add the chilled, cubed butter and ½ cup of flour. Use your fingertips or a pastry cutter to combine everything until the mixture forms coarse crumbs. This streusel topping is where the magic happens – it creates a crunchy, sweet, and spicy layer that contrasts beautifully with the soft cake beneath.
Step 3: Mix the Dry Ingredients
In a separate bowl, sift together the remaining 2 cups of all-purpose flour, baking soda, and baking powder. This blend ensures even distribution of the leavening agents so your cake will rise perfectly and have a tender crumb.
Step 4: Cream Butter and Sugar
Using an electric mixer, beat the softened unsalted butter and granulated sugar on medium speed until light and fluffy. This step incorporates air into the batter, making your coffee cake light and airy rather than dense. It’s also when your kitchen starts to fill with a sweet, buttery scent that’s impossible to resist!
Step 5: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Follow with the vanilla extract. These ingredients build the cake’s structure and contribute to its rich flavor.
Step 6: Combine Sour Cream and Dry Ingredients
With the mixer on low, add the flour mixture alternately with the sour cream, beginning and ending with the dry ingredients. This method keeps the batter from curdling and ensures a smooth, moist texture thanks to the sour cream’s moisture and acidity.
Step 7: Assemble the Cake
Pour about half of the batter into the prepared bundt pan, then sprinkle half of the cinnamon-walnut streusel over it. Pour in the remaining batter and top with the remaining streusel, gently pressing into the batter for better layering. This layering is what gives the cake its signature swirl of flavor and texture.
Step 8: Bake to Perfection
Bake in the preheated oven for about 55 minutes or until a toothpick inserted into the center comes out clean. The kitchen will fill with that unmistakable scent of cinnamon and vanilla, hinting at the deliciousness to come. Let the cake cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
How to Serve Grandma’s Sour Cream Coffee Cake Recipe
Garnishes
A simple dusting of powdered sugar enhances the cake’s appearance and adds delicate sweetness. For a more decadent touch, drizzle a vanilla glaze or cream cheese frosting over the top. Fresh berries or a sprinkle of chopped walnuts on the side can add color and texture when serving.
Side Dishes
This coffee cake pairs wonderfully with a hot cup of freshly brewed coffee or a soothing tea. For a hearty brunch, serve alongside scrambled eggs or fresh fruit salad. The cake’s balanced sweetness and rich crumb make it versatile enough to complement many breakfast or snack settings.
Creative Ways to Present
Transform this traditional cake into an elegant dessert centerpiece by slicing it into thick wedges and layering with whipped cream and berries in trifle bowls. Alternatively, cut into smaller squares for a bite-sized treat at parties or brunch gatherings. Wrapping individual slices with a little parchment and ribbon makes a charming homemade gift, too.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake in an airtight container at room temperature for up to two days to keep it moist and fresh. If your kitchen is warm, refrigerate it to extend its shelf life, but be sure to bring it to room temperature before serving to enjoy the flavors fully.
Freezing
This cake freezes beautifully. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. Freeze for up to three months. When ready to enjoy, thaw overnight in the refrigerator and then warm slightly for that just-baked feel.
Reheating
For the best taste, reheat slices gently in the microwave for 15-20 seconds or in a preheated 300°F oven for about 10 minutes. This will refresh the cake’s softness and help melt any glaze or frosting you may have added.
FAQs
Can I use different nuts in Grandma’s Sour Cream Coffee Cake Recipe?
Absolutely! While walnuts are traditional and add a lovely texture, you can substitute pecans, almonds, or even skip nuts if you have allergies or preferences.
What can I substitute for sour cream?
If you don’t have sour cream on hand, Greek yogurt is a great alternative that provides similar tang and moisture, keeping the cake tender.
Is it okay to bake this cake in a regular round cake pan?
Yes, you can bake this in an 9×13 inch pan; just reduce baking time to about 40-45 minutes and check doneness regularly.
Can I make this recipe dairy-free?
For a dairy-free version, try using vegan butter and a non-dairy yogurt or sour cream alternative. The texture might vary slightly but the flavor will still be delightful.
Why does Grandma’s Sour Cream Coffee Cake Recipe use both baking soda and baking powder?
Using both helps balance the acidity from the sour cream and ensures the cake rises properly with a light, tender crumb.
Final Thoughts
I truly hope you fall in love with Grandma’s Sour Cream Coffee Cake Recipe as much as I have. It’s the kind of dessert that brings people together, inviting stories and smiles with every bite. Whether it’s for a lazy weekend morning or a special occasion, this cake promises warmth, comfort, and endless deliciousness. So go ahead, bake it, share it, and create your own beautiful memories around this timeless classic.
Print
Grandma’s Sour Cream Coffee Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Grandma’s Sour Cream Coffee Cake is a moist and tender cake featuring a cinnamon walnut streusel and a rich sour cream batter. Perfect for breakfast or dessert, this classic coffee cake combines buttery flavors with a delightful crumb topping and a soft interior.
Ingredients
Streusel Topping
- 1 cup walnuts (halves or pieces)
- 1 tablespoon ground cinnamon
- â…“ cup brown sugar (packed)
- 5â…“ tablespoons unsalted butter, chilled and cubed
- ½ cup all-purpose flour
Cake Batter
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- 1 ½ teaspoons baking powder
- 1 cup unsalted butter (softened)
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup full-fat sour cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a bundt pan thoroughly to prevent sticking and set it aside.
- Make the Streusel Topping: In a mixing bowl, combine the walnuts, ground cinnamon, brown sugar, chilled cubed butter, and ½ cup of flour. Use a pastry cutter or your fingers to blend the mixture until it becomes crumbly with pea-sized pieces. Set aside the streusel topping.
- Prepare the Cake Batter: In a separate bowl, sift together the remaining 2 cups all-purpose flour, baking soda, and baking powder. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. Alternately add the dry ingredients and the sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined to maintain a tender cake texture.
- Assemble the Cake: Pour half of the batter into the prepared bundt pan and spread evenly. Sprinkle half of the streusel topping over the batter. Add the remaining batter over the streusel layer and smooth the top. Finish by sprinkling the remaining streusel evenly on top.
- Bake: Place the bundt pan in the preheated oven and bake for about 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Baking time may vary slightly depending on your oven.
- Cool and Serve: Allow the cake to cool in the pan on a wire rack for 10-15 minutes. Then invert the cake onto a serving plate and let it cool completely before slicing. Enjoy your moist and flavorful sour cream coffee cake with a cup of coffee or tea.
Notes
- Ensure the butter is softened for the batter and chilled for the streusel topping for best texture contrast.
- Do not overmix the batter once the flour is added to keep the cake tender.
- You can substitute walnuts with pecans if preferred.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
- Reheat slices gently in a microwave or toaster oven before serving for a fresh-baked taste.
