Sour Cream Coffee Cake | Sally's Baking Recipes
Simple and classic, this buttery cinnamon crumb coffee cake is anything but plain! Sour cream ensures a moist, light (not overly dense) breakfast cake, and there’s double the brown sugar cinnamon crumb streusel. Enjoy a thick ribbon of streusel inside and plenty of crumbs on top, both made from the same mixture.
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Sour Cream Coffee Cake Muffins
Sour Cream Coffee Cake Muffins are super moist and topped with the most delicious streusel topping. You'll love these classic muffins!
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✅Ingredients
MUFFINS:
• 1/2 cup salted butter, room temperature
• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 cup sour cream
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs
STREUSEL TOPPING:
• 1 cup packed brown sugar
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup cold salted butter, cut into small pieces
✅Instructions
1️⃣ 00:41 - Preheat oven to 350 degrees F. Lightly grease a muffin tin, or line with paper cups.
2️⃣ 00:48 - In a medium bowl, prepare the streusel topping by stirring together brown sugar, flour, and salt. Use a pastry blender (or two knives) to cut the butter into the flour mixture until it resembles small pebbles or sand. Set aside.
3️⃣ 01:51 - Make your muffin batter in a mixing bowl by beating together butter, sour cream, granulated sugar, brown sugar, vanilla, and eggs using an electric hand mixer until light and creamy. Stir in flour, baking powder, and baking soda until combined.
4️⃣ 02:47 - Spoon batter into prepared muffin tin (makes 24 muffins). Sprinkle a heaping spoonful of streusel on top.
5️⃣ 03:21 - Bake in the preheated oven for about 25 minutes, until a toothpick inserted into the center comes out clean. Remove muffins from tin and transfer to a wire rack to cool completely.
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The best SOUR CREAM COFFEE CAKE recipe!
#weekendatthecottage #easydeliciousrecipes #coffeecake
For the full recipe:
Grab a coffee and get ready to chat - this SOUR CREAM COFFEE CAKE is so fantastic, it’s the talk of the town!
We’ll begin with a huge shout out to Carol’s mom, affectionately known as the one, the only, Gramma Judy. She’s shared another fabulous treat for everyone to enjoy, her SOUR CREAM COFFEE CAKE RECIPE. If you’re new to Weekend at the Cottage, don’t miss her equally tasty offering, BLUEBERRY MUFFINS.
This delicious, rich cake is the perfect snack whenever friends drop by for an afternoon or after-dinner visit. If you’ve made use of coffee cake mixes in the past, we know you’ll find this much more pleasing. PIN this recipe to your favourite dessert board or bookmark the page for future reference.
When it comes to easy coffee cakes, this one exceeds all the rest.
Let’s find out why:
INGREDIENTS
We all commented on how easy this SOUR CREAM COFFEE CAKE is to make. Follow Judy’s straightforward instructions to the letter and you’ll have stellar results.
Make sure the butter and eggs are at room temperature for best results. Using soft butter ensures the sugar almost melts into it when you beat them together, and we find using room temperature eggs makes for a fluffier batter.
SOUR CREAM AND TOPPING
We made the cake once just to test out the recipe, then again with a few adjustments, namely using an organic sour cream from a local dairy in Prince Edward County. Upon tasting it, we instantly understood that the recipe is all about the sour cream. Oh wait, it’s also about chocolate!
A coffee cake with chocolate needs to really deliver on that cocoa flavour. For best results, we suggest using premium quality chocolate along with the sour cream. Choosing a higher quality takes the flavour off the charts.
Judy mentioned that the topping can be tweaked to accommodate people’s taste; she has made it without the coconut, with less cinnamon, and so on. On the second attempt, we doubled the quantity of topping and loved it.
SERVING IT UP
Like us, you will probably find yourself making this recipe again and again, it’s that good. One warning: serve smaller pieces from the get-go because everyone will ask for seconds!
We got all fancy serving this cake for a coffee klatch, choosing a matching china dessert service. Doing so makes the enjoyment of it extra special.
Looking for a complete diner menu idea? We’ve got some ideas. Begin your evening with our RADICCHIO AND CITRUS SALAD. Follow with our CHICKEN PARMESAN CASSEROLE served with a side of GREEN BEANS ALMONDINE. Finish with this coffee cake as the perfect finishing touch.
A rich and crumbly cake dotted with spiced chocolate and coconut – this SOUR CREAM COFFEE CAKE is a heavenly treat!
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Sour Cream Coffee Cake
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A excellent addition for any brunch or to have with a cup of coffee or tea! Enjoy!
Serves twelve
½ cup softened, unsalted butter plus more for the pan
1 cup sugar
2 eggs -- room temperature
2 cups sifted flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups sour cream
1 teaspoon vanilla extract
½ cup dark brown sugar
1 teaspoon ground cinnamon
1 cup chopped nuts -- walnuts, hazelnuts or macadamia nuts
Heat oven to 350 degrees and prep an 11 round cake pan with butter and flour.
Mix the sifted flour, baking powder, baking soda and salt in a bowl.
In a small bowl, mix together the brown sugar, cinnamon and nuts.
Cream the butter with the sugar. Add the eggs, one at a time and beat until uniform. Add half of the flour and mix in. Add half of the sour cream and mix in. Add the remaining flour and mix in. Finally, add the remaining cream and mix in.
Place half of the cake batter into the pan and spread it out. Tap the pan on the counter. Spread half of the nuts and sugar on the batter. Add the remaining batter and spread it out. Tap the pan again and add the remaining nuts.
Bake the cake for 30 to 35 minutes -- until a cake pin or toothpick comes out clean. Cool down completely and serve. Enjoy!
CALORIES 355.20; FAT 19.77 grs (sat 8.51; mono 4.40; poly 5.33); PROTEIN 5.27 grs ; FIBER 1.31 grs; CARBS 40.96 grs; CHOLESTEROL 63.83 mg; IRON 1.55 mg; SODIUM 266.61 mg; CALCIUM 81.41 mg
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Incredibly Moist Sour Cream Coffee Cake | Coffee Cake Recipe
Sour Cream Coffee Cake | Coffee Cake Recipe
:: Cook Me Food ::
This easy coffee cake recipe constitutes an incredibly moist and fluffy yet tender crumb. It’s loaded with chopped walnuts and cinnamon topping that gives it a delicious crunch with each bite. A dessert that’s perfect to brighten up one’s mid-day coffee break.
You’ll need:
CAKE:
• 2 cups flour (spooned & leveled) *please notes below
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter (room temperature)
• 1 cup white sugar
• 2 large eggs (room temperature)
• 1 ½ tsp vanilla extract
• 1 cup sour cream (room temperature)
TOPPING:
• 1 ½ cup walnuts (chopped)
• 2/3 cup light brown sugar
• 2 tsp ground cinnamon
*Using 9”x 9” square baking pan
:: HELPFUL HINTS ::
* Measure your flour correctly (spoon & level method). Adding too much flour will result to dry and crumbly texture when baked. Fluff your flour with a spoon, spooned it into your measuring cup, and use the back of the knife to level it off.
* Don’t over bake the cake. Take it out of the oven when the inserted toothpick comes out clean.
* Let the cake cool in the pan for 15-30 minutes. Best served and enjoyed with coffee or tea.
Happy baking!
Thanks for watching!
Recipe: Chef Kevin Belton's Sour Cream Streusel Coffee Cake
Sour cream keeps coffee cake nice and moist and adds a little tartness to that sweetness!