Deliciously Moist Sour Cream Coffee Cake Recipe

Ingredients

1 cup unsalted butter, at room temperature
2 cups granulated sugar
2 large eggs
1 cup sour cream
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped pecans
1 teaspoon ground cinnamon
1/2 cup brown sugar

Steps and instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch bundt pan.
In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla.
Mix in the flour, baking powder, and salt until just incorporated. Set aside.
In a separate bowl, mix together the chopped pecans, ground cinnamon, and brown sugar.
Pour half of the batter into the bundt pan, then sprinkle the pecan mixture over the batter. Pour the remaining batter over the pecan mixture and spread evenly.
Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 20 minutes before inverting onto a wire rack to cool completely.

Tools for making

Mixing Bowl - A large bowl to mix the cake batter.
Electric Mixer - Used to cream the butter and sugar together.
Spatula - To scrape the sides of the mixing bowl and ensure all ingredients are well mixed.
Bundt Pan - A round, fluted pan used to bake the coffee cake.
Wire Rack - Used to cool the cake after baking.
Measuring Cups and Spoons - To accurately measure the ingredients.
Toothpick - Used to check if the cake is fully baked by inserting it into the center.
Grease and Flour - To prepare the bundt pan for baking.

Recipe variations

Instead of pecans, try using walnuts, almonds, or hazelnuts for the streusel filling.
For a fruity twist, add 1 cup of fresh or dried berries, such as blueberries, raspberries, or cranberries, to the batter.
Consider adding a teaspoon of ground spices like cinnamon, nutmeg, or cardamom to the batter for added flavor.
To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend or almond flour in equal amounts.
For a lighter version, use Greek yogurt instead of sour cream.
Add a tangy twist by incorporating 1-2 tablespoons of lemon zest to the batter.
For a chocolatey variation, mix 1/2 cup of chocolate chips or chunks into the batter.

Recipe overview

This Sour Cream Coffee Cake recipe is a classic treat that's perfect for any occasion. Its moist, tender crumb is flavored with vanilla and sour cream, making it a delightful pairing with your morning coffee or afternoon tea. The cake boasts a crunchy, nutty pecan layer in the middle, adding a wonderful texture and flavor contrast. With its simple preparation process, this recipe is suitable for bakers of all levels. Get ready for a cake that's not overly sweet but filled with comforting flavors that will make it a favorite in your household.

Common questions

Can I use salted butter instead of unsalted butter? No, it is best to use unsalted butter in this recipe to control the salt content.
Can I substitute the sour cream with another ingredient? You can try using plain Greek yogurt as a substitute for sour cream in this recipe.
How should I store the coffee cake? Store the coffee cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Can I freeze the coffee cake? Yes, you can freeze the coffee cake. Wrap it tightly in plastic wrap and place it in a freezer-safe container for up to 3 months. Thaw in the refrigerator before serving.
Can I omit the nuts? Yes, if you have a nut allergy or prefer not to use nuts, you can omit them from the recipe. The coffee cake will still be delicious without them.
Can I make this recipe without a bundt pan? Yes, you can use a 9-inch round cake pan as an alternative. Adjust the baking time accordingly, as it may vary slightly.

Serving dishes and utensils

Mixing Bowl - A large bowl for mixing the batter.
Electric Mixer - A handheld or stand mixer for creaming the butter and sugar.
Bundt Pan - A round pan with a decorative ring in the center, used for baking the coffee cake.
Wire Rack - A rack for cooling the coffee cake after baking.
Spatula - A tool for spreading the batter evenly in the pan and removing the cake from the pan.
Measuring Cups and Spoons - For accurately measuring the ingredients.
Toothpick - To check if the cake is fully baked by inserting it into the center.
Knife - For chopping the pecans.
Oven Mitts - To handle hot pans and dishes safely.
Flour - To dust the bundt pan before adding the batter.

Origin stories

The beloved Sour Cream Coffee Cake is a staple in American baking, with its origins tracing back to the mid 20th century. The sour cream was added as a clever way to keep the cake moist and tender, a little trick discovered during times when butter was expensive or rationed. The bundt pan, too, has a delightful background. Nordic Ware, a Minneapolis-based company, popularized the distinctive ring-shaped pan in the 1950s. The shape was inspired by a traditional European cake known as Gugelhupf, but it was the bundt pan and the Sour Cream Coffee Cake that together took America by storm. By the 1960s, no respectable hostess would host a coffee klatch without a beautifully baked and presented sour cream coffee cake. So, in essence, the Sour Cream Coffee Cake is an embodiment of culinary innovation, American resourcefulness, and cultural assimilation.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.