The Best Sour Cream Coffee Cake 2023

Not only is this sour cream coffee cake ridiculously simple to make, but it also tastes fantastic! a cake with soft crumbs and a cinnamon and nut topping. You won’t be able to stop at just one piece.

Ingredients For sour cream coffee cake

FOR THE STREUSEL:

• 1 c. slivered almonds
• 3/4 c. all-purpose flour
• 3/4 c. light brown sugar
• 2 tablespoons. ground cinnamon
• 3/4 tablespoon. kosher salt
• 6 tbsp. cooled, cut into 1/2 inch pieces, unsalted butter

FOR THE CAKE:

• 2 3/4 c. all-purpose flour
• 2 tablespoons. baking powder
• 3/4 tablespoon. kosher salt
• 1/4 tablespoon baking soda
• Nonstick cooking spray
• 3/4 c. unsalted butter, softened
• 1 1/2 c. granulated sugar
• 4 large eggs, at room temperature
• 1 1/2 tablespoon vanilla extract
• 1/2 tablespoon almond extract
• 1 8-oz. container sour cream
• Nonstick baking spray

Directions

1. In a medium bowl, combine the almonds, flour, sugar, cinnamon, and salt to make the streusel. Once the butter has been added and the mixture has been thoroughly combined with your hands, the streusel will start to clump. Up until use, keep chilled.
2. Set the oven to 350 degrees. In a big bowl, combine the flour, baking soda, salt, and baking powder. Spray nonstick baking spray on a 10-inch tube pan to lightly oil it. Place aside.
3. Beat the butter and sugar in a bowl of an electric mixer with a paddle attachment on medium-high speed for 4 to 5 minutes, or until they are light and fluffy. Add the eggs one at a time while the mixer is running, beating well after each addition. Stir in the vanilla and almond extracts.
4. Stir the batter on low speed while adding a third of the flour mixture. Beat on low speed until mixed after adding half of the sour cream. Repeat the procedure with the remaining sour cream and one-third of the flour mixture. Just blend the remaining flour mixture by stirring it in.
5. Drop half of the batter and spread it evenly across the pan that has been prepared. Sprinkle half of the streusel evenly. With the remaining batter and streusel, create further layers.
6. Bake the cake for 50 to 60 minutes, or until a wooden pick inserted in the center comes out clean. If necessary, tent the cake with foil after 40 minutes to avoid over-browning. For ten minutes, let the cake cool on a wire rack in its pan. Serve the cake warm or remove it from the pan and let cool streusel side up.

Advice &Tip FOR sour cream coffee cake

A toothpick should come out with baked crumbs after baking for 50 to 60 minutes. Prior to being removed from the pan and allowed to cool entirely, let the cake cool in the pan on a wire rack for 10 minutes.

Nutrition For sour cream coffee cake

Vitamin A: 350IU \ Vitamin C: 0.1mg \ Calcium: 43mgI \ ron: 1.1mg
Cholesterol: 45mg \ Sodium: 136mg \ Potassium: 110mg \ Fiber: 1g \ Sugar: 18g
Calories: 300kcal \ Carbohydrates: 30g \Protein: 4g \ Fat: 18g \ Saturated Fat: 7g

How to make Sour Cream Coffee Cake

1. Combine sugar and butter. Combine the egg, sour cream, and vanilla extract.
2. Add the dry ingredients: Combine the flour, baking soda, and baking powder in a separate basin. Just combine the dry ingredients with the butter mixture.
3. Pour half of the batter into the pan. Combine the ingredients for the pecan topping in a bowl. Pour half of the batter onto an 8-inch square pan that has been oiled and even it out. Over the batter, distribute half of the pecan topping.
4. Add any leftover batter. Then, pour the remaining batter on top and spread it out evenly. Over the top, sprinkle the remaining topping mixture.
5. Bake for 35 to 45 min. Halfway through baking, check the mixture; you might want to cover it with tinfoil to prevent the top from being too brown. Allow the dish to cool for approximately ten minutes before serving.

How should the sour cream coffee cake be stored?

Coffee cake can be kept at room temperature for three days in an airtight container.

FREEZING

Freeze-Ahead Coffee Cake : Allow the coffee cake to completely cool before freezing any leftovers. The cooled cake should be wrapped in plastic wrap, covered with a layer of foil, and put in a freezer-safe bag. Because of the three layers of plastic wrap, the cake will not become freezer burned. Cake slices can be warmed in the microwave for 30 to 45 seconds if desired.

Different versions of sour cream coffee cake

• Nuts: Try adding 1 1/4 cups of chopped pecans or walnuts to the layers of streusel for a tasty and entertaining crunch!
• Fruit: Adding some sliced apples to this cake makes it much better! Using Granny Smith apples is what I favor.
• Swirl: you might try swirling the cake and streusel rather than piling them. Continue to fill the pan with half the cake batter and half the streusel, and then use a butter knife or toothpick to swirl the ingredients together. Bake as indicated before adding the remaining cake batter and streusel topping.

More streusel is needed because, if you’re anything like me, you’ll want as much of that deliciousness as you can get in this recipe. You are welcome to create additional and increase the amount of either or both streusel layers.

• Larger pan: rather than attempting to squeeze everything into a 913 pan, use two separate 99 pans if you’re baking this coffee cake for a gathering and would want more than 9 slices. Since I haven’t tried doubling a recipe, I wouldn’t want your pan to overflow.

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