Dessertschewoutloud5.0
Sour Cream Coffee Cake
This Sour Cream Coffee Cake has the perfect combination of sweetness, spices, and slight tang thanks to the addition of sour cream. It's moist, tender, and crisp on the outside.
👥 20 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 20 min🔥 Cook: 1h👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
📝 Preparation Steps
1
Preheat oven to 350F, with rack on lower middle position. Grease a Bundt baking pan and set aside.
2
Beat
3
In a large bowl, beat butter and sugar until light and fluffy, about ⏱️ 3-5 minutes.
butter (softened)1 cup
4
Beat
5
Add eggs one at a time, beating after each addition. Add vanilla and beat to combine.
eggs (room temp)4
6
Whisk
7
In a separate bowl, whisk together flour, baking soda, and salt.
baking soda1 teaspoonsalt1 teaspoon
8
Beat
9
Add half of flour mixture to butter/sugar mixture and beat just enough to incorporate. Add half of sour cream to this mixture and beat just enough to incorporate. Repeat for remaining flour mixture and sour cream, beating just to incorporate after each addition. Batter should be smooth.
butter (softened)1 cupsour cream (regular)2 cups
10
Mix
11
Make the streusel by combining cinnamon, nuts, and sugar in a bowl.
ground cinnamon2 tablespoons
12
Pour
13
Transfer a third of the batter into the prepared Bundt pan. Sprinkle a third of the streusel mixture evenly over batter. Repeat layering two more times, ending with streusel on the top.
14
Bake ⏱️ 60-65 minutes or until toothpick inserted in middle comes out almost clean. Cool in pan on wire rack completely. Once cool, invert and loosen cake from pan and slice.
Nutrition Facts
calories
337 kcal
fat Content
17 g
serving Size
1 serving
fiber Content
1 g
sugar Content
28 g
sodium Content
264 mg
protein Content
4 g
trans Fat Content
0.4 g
cholesterol Content
71 mg
carbohydrate Content
44 g
saturated Fat Content
9 g
unsaturated Fat Content
6 g
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