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Sour Cream Coffee Cake
This classic sour cream coffee cake features a tender, rich crumb layered with a sweet cinnamon and nut streusel. The addition of sour cream keeps the batter incredibly moist while providing a subtle tang that balances the sweetness. A simple vanilla glaze drizzled over the top adds the perfect finishing touch. Serve this comforting cake warm for a weekend brunch or enjoy a slice with your afternoon coffee.
Ingredients
- ½ cup packed brown sugar
- ½ cup finely chopped nuts
- 1 ½ teaspoons ground cinnamon
- 3 cups all-purpose or whole wheat flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- 1 ½ cups granulated sugar
- ¾ cup butter, softened
- 1 ½ teaspoons vanilla
- 3 eggs
- 1 ½ cups sour cream
- ½ cup powdered sugar
- ¼ teaspoon vanilla
- 2 to 3 teaspoons milk
Instructions
- 1Preheat the oven to 350°F. Coat a 10-inch tube pan, a 12-cup fluted tube pan, or two 9x5-inch loaf pans with cooking spray or shortening.
- 2Combine the brown sugar, chopped nuts, and ground cinnamon in a small bowl to create the filling, then set it aside. Whisk the flour, baking powder, baking soda, and salt together in a separate large bowl.
- 3Beat the granulated sugar, softened butter, 1 1/2 teaspoons of vanilla, and the eggs in a large bowl using an electric mixer on medium speed for 2 minutes. Scrape down the sides of the bowl as needed.
- 4Add the flour mixture and the sour cream to the butter mixture alternately, working in four batches. Mix on low speed until the batter is just blended.
- 5If using a tube pan, spread about 2 cups of the batter into the bottom and sprinkle with one-third of the cinnamon-nut filling. Repeat this layering process two more times.
- 6If using loaf pans, spread about 1 1/2 cups of the batter into each pan and top with one-fourth of the filling. Repeat this layering process one more time for each pan.
- 7Bake the tube pan for about 1 hour, or the loaf pans for about 45 minutes. The cake is done when a toothpick inserted near the center comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes.
- 8Turn the cake out onto the cooling rack and let it rest for 20 minutes. Whisk the powdered sugar, 1/4 teaspoon of vanilla, and 2 to 3 teaspoons of milk in a small bowl until smooth. Drizzle this glaze over the top of the cake and serve warm.
- 9To easily remove the cake from a tube pan, run a thin metal spatula around the outer edge and the center tube. If using a two-piece pan, push the bottom up to release the sides, then slide the spatula under the base to free the bottom.