Cinnamon Sour Cream Coffee Cake
A tender and flavorful coffee cake infused with cinnamon and walnuts, featuring a moist sour cream base and a sweet cinnamon-nut topping. Perfect for breakfast or tea time, this cake offers a delightful balance of richness and spice that appeals to family and guests alike.
Ingredients
Instructions
- Combine butter, sugar, and eggs in a mixing bowl.
- Beat until the mixture is light and fluffy.
- Blend in sour cream.
- Sift flour with soda and baking powder into the creamed mixture.
- Add vanilla and blend thoroughly.
- Spoon half of the batter into a buttered and floured 9-inch tube pan.
- Sprinkle half of the cinnamon-nut mixture over the batter.
- Spoon the remaining batter into the pan and top with the rest of the cinnamon-nut mixture.
- Place the pan in a cold oven, then set the oven to 350°F (moderate).
- Bake for about 55 minutes until a toothpick inserted in the center comes out clean.
- Serve warm or cool.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and adding a pinch of salt to the batter. If you don't have sour cream on hand, plain Greek yogurt can be a great substitute. To enhance the cinnamon flavor, mix in a teaspoon of ground cinnamon into the batter. This cake also holds up well to additional spices like nutmeg or cardamom, so feel free to experiment!
Serving Suggestions
This Cinnamon Sour Cream Coffee Cake is delightful on its own but pairs beautifully with a cup of coffee or tea for a cozy afternoon treat. You might also consider serving it with whipped cream or a dollop of vanilla ice cream for dessert. For a complete brunch experience, serve alongside fresh fruit and a light salad.
Storage & Reheating
Store leftover coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. To reheat, simply slice and warm individual pieces in the microwave for about 15-20 seconds or place in a preheated oven at 350°F for 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon Sour Cream Coffee Cake contains roughly 602 calories, with 6g protein, 69g carbohydrates, and 27g fat. It is an excellent source of calcium (25% of the Daily Value), and a good source of vitamin C and protein.
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 a different type of nut in this recipe?
Absolutely! While walnuts add a great flavor and texture, you can easily substitute them with pecans or even almonds. Just make sure to chop them finely so they mix well into the batter.
What can I do if my coffee cake is too dense?
If your coffee cake turns out dense, it may be due to overmixing the batter or measuring the flour incorrectly. To ensure a lighter texture, mix just until combined and use the spoon-and-level method to measure flour instead of scooping it directly from the bag.
How can I make this recipe gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free all-purpose flour blend that contains xanthan gum. This should yield a similar texture, and you can enjoy this delicious cake without the gluten!
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).