Sour Cream Coffee Cake

Name: Sour Cream Coffee Cake
Prep time: 25 min
Total time: 1 h 20 min
Yield: 10 servings
Cuisine: american
Ingredients: 2.25 cup all-purpose flour (plus more for dusting pan); 1.5 tsp baking powder; 0.5 tsp baking soda; 0.5 tsp salt; 0.75 cup unsalted butter (room temperature, plus more for greasing pan); 1.25 cup sugar (granulated); 2 pcs egg (large, room temperature); 2 tsp vanilla extract; 1 cup sour cream (full fat, room temperature); 0.75 cup walnut (chopped); 0.33 cup brown sugar (packed); 1.5 tsp cinnamon powder; 1 pinch nutmeg powder

RATING

4.7/5(187)

TASTE SCORE

9/10

A tender, buttery coffee cake with a gorgeous ribbon of cinnamon-walnut streusel running through the middle. The sour cream keeps every bite impossibly moist with a fine, velvety crumb. Perfect for lazy Sunday mornings or whenever you need a cozy slice with your coffee.

PREP

25m

COOK

SERVES

1 SLICE

472 cal

SERVINGS

METHOD · 10 STEPS

prep
Preheat oven and prepare the pan.
1.Preheat oven to 350°F (175°C).
2.Generously grease a 10-cup bundt pan with butter.
3.Lightly dust the pan with flour, tapping out the excess.
mix
Make the cinnamon-walnut streusel.
1.In a medium bowl, mix chopped walnuts, brown sugar, cinnamon powder, and nutmeg powder until evenly combined.
2.Set the streusel mixture aside.
TIPToast the walnuts in a dry pan for 3-4 minutes first for deeper flavor.
mix
Whisk the dry ingredients.
1.In a large bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until well combined.
mix · ~5 min
Cream the butter and sugar.
1.In a large mixing bowl, beat the room temperature butter and granulated sugar with an electric mixer on medium speed.
2.Cream together until light, pale, and fluffy, about 4-5 minutes, scraping down the sides as needed.
TIPMake sure the butter is truly at room temperature — it should yield when pressed but still hold its shape.
mix
Add eggs and vanilla.
1.Add eggs one at a time, beating well after each addition until fully incorporated.
2.Beat in vanilla extract.
TIPIf the batter looks curdled after adding eggs, don't worry — it will come together when you add the flour.
mix
Alternate adding dry ingredients and sour cream.
1.With the mixer on low speed, add one-third of the flour mixture and mix until just combined.
2.Add half the sour cream and mix until just combined.
3.Repeat with another third of flour, remaining sour cream, and finish with the last third of flour.
4.Mix only until no streaks of flour remain. Do not overmix.
TIPOvermixing develops gluten, which makes the cake tough. Stop as soon as the flour disappears.
assemble
Layer the batter and streusel in the pan.
1.Spread half the batter evenly into the bottom of the prepared bundt pan.
2.Sprinkle the streusel mixture evenly over the batter, avoiding the edges if possible.
3.Dollop the remaining batter over the streusel layer and gently spread to cover.
4.Use a knife to swirl lightly through the layers once or twice for a marbled effect.
TIPAvoid scraping the streusel against the pan sides — keeping it away from edges prevents sticking.
bake · ~55 min
Bake the coffee cake.
Bake in the preheated oven for 50 to 55 minutes, rotating the pan halfway through. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
TIPIf the top is browning too quickly, tent loosely with aluminum foil during the last 15 minutes.
rest · ~15 min
Cool the cake in the pan.
Let the cake cool in the pan on a wire rack for 15 minutes. Run a thin knife around the edges and center tube to loosen, then invert onto the wire rack to cool completely.
TIPDon't wait longer than 15 minutes to unmold — the sugar in the streusel will harden and stick to the pan.
serve
Slice and serve.
Once completely cool, transfer the cake to a serving plate. Slice into wedges and serve with coffee or tea.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Bring all cold ingredients (sour cream, eggs, butter) to room temperature before starting — this ensures a smooth, emulsified batter.
2
Toast the walnuts in a dry skillet for 3-4 minutes until fragrant to deepen their nutty flavor in the streusel.
3
Cream the butter and sugar for the full 4-5 minutes until light and fluffy; this aerates the batter for a tender crumb.
4
When alternating dry ingredients and sour cream, mix only until just combined — overmixing develops gluten and toughens the cake.
5
Keep streusel away from the pan's edges when layering to prevent it from caramelizing and sticking during unmolding.
6
Cool the cake in the pan for exactly 15 minutes before inverting; waiting longer lets the streusel harden and stick.
7
If the top browns too quickly during baking, tent the pan loosely with foil for the last 15 minutes.

RECIPE VARIATIONS

Adapt it for your goals.

gluten free

Gluten-free

Substitute a 1:1 gluten-free all-purpose flour blend and add 1/4 tsp xanthan gum if your blend doesn't include it. The sour cream helps keep the crumb tender despite the lack of gluten.

nut free

Nut-free

Replace walnuts with an equal amount of toasted pepitas (pumpkin seeds) or omit nuts entirely and increase the brown sugar to 1/2 cup for a simpler streusel.

chocolate chip

Chocolate chip

Fold 1/2 cup mini chocolate chips into the batter after the final flour addition, and add 2 tbsp mini chips to the streusel for pockets of melted chocolate.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Source of Healthy Fats

Walnuts provide omega-3 fatty acids, which support heart health and reduce inflammation.

✓

Provides Energy from Carbohydrates

The flour and sugars offer readily available energy, making this coffee cake a satisfying breakfast or snack.

QUESTIONS?

Frequently asked questions

Full-fat sour cream is strongly recommended — the higher fat content ensures a moist, tender crumb. Low-fat versions can make the cake drier and less rich.

PAIRS WELL WITH