Aunt Mary'S Sour Cream Coffee Cake
A moist and tender coffee cake featuring a rich sour cream flavor, perfect for breakfast or brunch gatherings, appealing to those who enjoy classic, buttery baked treats.
Ingredients
Instructions
- Cream margarine and sugar together until light and fluffy.
- Beat in eggs one at a time.
- Fold in sour cream and vanilla extract.
- Gradually mix in sifted flour, baking powder, and salt until just combined.
- Pour batter into a greased baking pan and bake in a preheated oven at 350°F (175°C) for about 40 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, try using unsalted butter instead of margarine. You can substitute plain yogurt for sour cream if needed, though it may alter the texture slightly. Ensure your ingredients are at room temperature for better mixing. Adding a sprinkle of cinnamon or nutmeg can elevate the cake's flavor. Consider incorporating nuts or chocolate chips for added texture.
Serving Suggestions
This coffee cake pairs beautifully with a fresh pot of coffee or tea for a delightful breakfast or afternoon snack. Serve it warm with a dusting of powdered sugar on top for an elegant touch. It also complements dishes like Mac Tomato Cheese Bake or a fresh fruit salad for a balanced meal.
Storage & Reheating
Store any leftover coffee cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. You can also freeze slices for up to three months. To reheat, simply microwave a slice for 15-20 seconds or warm it in the oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Mary'S Sour Cream Coffee Cake contains roughly 682 calories, with 17g protein, 135g carbohydrates, and 3g fat. It is an excellent source of vitamin C (48% of the Daily Value), iron (38% of the Daily Value), and protein (34% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 710mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute half of the all-purpose flour with whole wheat flour for a healthier option. However, the texture may be denser, so make sure to monitor the baking time closely.
What can I do if my cake is too dry?
If your cake turns out dry, try adding a simple glaze made of powdered sugar and milk to moisten it. Alternatively, serve it with a dollop of whipped cream or a scoop of ice cream to enhance moisture and flavor.
Can I add fruit to the batter?
Absolutely! You can fold in fresh berries, chopped apples, or nuts to the batter before baking. This adds moisture and flavor. Just be cautious not to overload the batter, as it may affect baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).