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
Scale
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.
