One of my favorite tried and true recipes, this fabulous sour cream coffee cake is perfect for breakfast, brunch, or dessert.
Dessert for breakfast. If it wasn’t for coffee cake we’d never get away with it!
I’ve been making this to-die-for sour cream coffee cake for 20 years. It’s absolutely one of the most-loved recipes in my collection. (Thanks to my sister-in-law, who shared it with me so many years ago.)
One of the things I love about this recipe is that it makes a nice large pan of cinnamon-y goodness–perfect for when we have guests staying with us.
I usually make the cake a day or two ahead of our guests’ arrival and pop it in the freezer. On the day they arrive, I take it out and thaw it on the counter. Then I just leave it out so everyone can grab a piece for breakfast, dessert, or a quick snack.
This super-moist sour cream coffee cake is always a hit with everyone.
It calls for just a few wholesome ingredients, so you can have your delicious coffee cake in the oven within minutes. Then, get ready for your house to be filled with the wonderful aroma of cinnamon while it bakes!
Eaten warm or cold, for breakfast or dessert, this fabulous sour cream coffee cake always hits the spot. I have a feeling it will become one of your family favorites, too!
Sour Cream Coffee Cake
|Prep time||15 minutes|
|Cook time||45 minutes|
|Total time||1 hour|
|Meal type||Breakfast, Dessert|
- 1 Cup butter (softened)
- 1 1/2 Cups cane sugar (or Sucanat)
- 3 eggs (room temperature)
- 1 Tablespoon vanilla
- 2 Cups white or wheat flour
- 1 Teaspoon baking powder
- 1 Cup sour cream (or yogurt)
- 1/4 Cup brown sugar (or turbinado cane sugar)
- 4 Teaspoons cinnamon
- 3/4 Cup walnuts or pecans (chopped)
If you'd rather not make a big cake, you can cut the recipe in half and bake it for 35 minutes in an 8 x 8 inch pan, which will yield 9 servings. (Use 2 eggs.)
|Preheat oven to 325F. Grease bottom and sides of 9 x 13 or 10 x 14 inch baking dish with butter or coconut oil.|
|Place the softened butter, sugar, eggs, and vanilla in the bowl of a stand mixer. Mix on medium speed for 5 minutes, until creamy.|
|Add the flour and baking powder to the wet ingredients. Mix until fully combined. Add in sour cream and vanilla and beat on medium-high speed for 2 minutes, until fluffy. Pour 1/2 of batter into prepared pan, spreading evenly.|
|Make the topping: In a small bowl, combine brown sugar, cinnamon, and nuts. Sprinkle 1/2 of the topping over the batter in the pan. Pour remaining batter over the topping and spread evenly. Sprinkle the remaining cinnamon topping over the batter.|
|Bake 40 to 50 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 20 minutes. Cut into squares and enjoy!|