Catherine'S Sour Cream Coffee Cake
A moist, tender coffee cake with a rich sour cream flavor, perfect for breakfast or brunch, appealing to those who love classic, comforting baked treats.
Ingredients
Instructions
- Cream the butter, sugar, and eggs together until well blended.
- Sift together the cake flour, baking powder, baking soda, and salt.
- Add the sifted dry ingredients to the creamed mixture.
- Combine the sour cream and vanilla, then mix into the batter until smooth.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and adding a pinch of nutmeg or cinnamon to the batter. If you don’t have cake flour, you can make a substitute by combining all-purpose flour with cornstarch. For a fun twist, try adding chocolate chips or nuts to the batter, which pairs beautifully with the tangy sour cream.
Serving Suggestions
This coffee cake is perfect for breakfast or as an afternoon snack. Serve it warm with a dollop of whipped cream or a drizzle of icing for extra sweetness. It pairs wonderfully with a cup of coffee or tea, making it a delightful treat for brunch gatherings. Consider serving alongside a fresh fruit salad for a refreshing contrast.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 10-15 seconds until just warmed through, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Catherine'S Sour Cream Coffee Cake contains roughly 811 calories, with 7g protein, 62g carbohydrates, and 61g fat. It is an excellent source of vitamin C (48% of the Daily Value), calcium (29% of the Daily Value), and dietary fiber (21% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1147mg per serving (50% 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 Greek yogurt instead of sour cream?
Yes, Greek yogurt can be used as a substitute for sour cream in this recipe. It will provide a similar tangy flavor and creamy texture. Just ensure that the yogurt is plain and unflavored to maintain the cake's taste profile.
How can I make this recipe gluten-free?
To make this coffee cake gluten-free, substitute the cake flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum to help with the cake's structure. The results will still be delicious and moist!
What can I add for extra flavor?
For additional flavor, consider adding citrus zest, like lemon or orange, to the batter. You could also mix in vanilla extract or almond extract for a unique twist. Chocolate chips or dried fruits can enhance the cake further, creating a delightful variation.
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).