Description
This Sour Cream Coffee Cake is soft, moist, and layered with cinnamon sugar and nuts. Perfect for breakfast, brunch, or a cozy dessert!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1/2 cup brown sugar
- 1 tablespoon cinnamon
- 1/2 cup chopped walnuts or pecans
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch pan.
- Cream butter and sugar, add eggs, and mix in vanilla.
- Combine dry ingredients and gradually mix into the wet batter, alternating with sour cream.
- Prepare cinnamon sugar mixture.
- Layer half the batter, sprinkle half the cinnamon mixture, repeat with remaining batter and topping.
- Bake for 45-50 minutes until a toothpick comes out clean.
- Cool, dust with powdered sugar, and serve.
Notes
- Substitute Greek yogurt for sour cream if needed.
- Omit nuts for a nut-free version.
- Add a glaze for extra sweetness.
- Store at room temperature for 3 days or freeze for up to 3 months.
- Turn into muffins by baking in a muffin tin for 20-25 minutes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
Keywords: sour cream coffee cake, easy coffee cake, cinnamon coffee cake, homemade coffee cake, best coffee cake recipe, breakfast cake, dessert