Sour Cream Coffee Cake

I have wanted to make a coffee cake for quite a while. The thing that has been holding me back is that I have not had a lot of coffee cake in the past.  I know this does not count, but I love little Debbie coffee cake snack cakes.

Back in the day, I could tear those things up, lol. They came in a box of 12, and each pack had two little cakes.

After having two snack cakes and a large glass of milk, I would be ready for a nap.

I find that “real“ coffee cakes can be dry and often lack flavor.

When creating this recipe, I decided to add sour cream to the batter. The reason for this is twofold. The first reason is that it adds moisture to the cake and allows the cake to stay fresher longer. The second reason is that sour cream adds the flavor that most coffee cakes are missing.

I love this recipe! My sour cream coffee cake is moist, lightly sweet, and has that tang I talked about earlier. The topping of brown sugar and cinnamon adds texture that pairs well with the body of the cake.

I hope you give my sour cream coffee cake a try. You will not be disappointed. Well, except if you are a fan of the little Debbie snack cakes, then you might be lol. Either way, pour yourself a large glass of milk, savor it, and share it with your friends. Enjoy!

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Sour Cream Coffee Cake

Course Dessert

Cuisine American

Keyword sour cream coffee cake

Prep Time 15 minutes

Cook Time 35 minutes

Servings 8 slices

Ingredients

Crumb Topping Ingredients

• 1/3 cup light brown sugar, packed 
• 1/2 cup all-purpose flour 
• 1 tsp cinnamon
• 1/4 tsp salt
• 1 cup pecans  
• 3 tbsp butter, melted

Cake Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 tsp baking soda 
• 1/4 tsp salt 
• 1/2 cup butter, softened 
• 1/2 cup sugar 
• 2 large eggs   
• 1 tsp vanilla
• 1/2 cup sour cream

Instructions

How to make Crumb Topping

1. Combine brown sugar, flour, cinnamon, and salt in a bowl.

2. Add the butter, and stir until combined. Then Set aside.

How to make the Cake

1. Preheat oven to 350°F. Line a 9" springform pan with parchment paper to hang on the long sides. Coat paper with melted butter. 

2. Whisk together flour, baking powder, baking soda, and salt. Set aside.

3. Using a stand mixer on medium speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, mixing after each addition. Mix in the vanilla.

4. Reduce stand mixer speed to low. Mix in the flour mixture in three portions, alternating with sour cream. Mix until combined.

5. Transfer the batter to the prepared pan, and spread evenly.

6. Sprinkle the topping over the top. 

7. Bake 30 to 35 minutes, or until a pick inserted into the center comes out clean.

8. Cool the cake on a wire rack for about 15 minutes. Then use the parchment paper, lift the cake out of the pan to cool completely on a wire rack.