Cinnamon Sour Cream Coffee Cake(Student Favorite)
A moist, flavorful coffee cake with cinnamon and sour cream, perfect for breakfast or brunch, appealing to those who enjoy sweet, cinnamony baked treats.
Ingredients
Instructions
- Sift flour, baking soda, baking powder, and salt into a large bowl.
- Cream margarine, sugar, and eggs until smooth and fluffy.
- Gradually add the dry ingredients into the creamed mixture, mixing well.
- Stir in sour cream until just combined.
- Pour the batter into a greased tube pan.
- Sprinkle the top with sugar and cinnamon mixture.
- Bake at 350°F (175°C) for 30 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
To enhance the flavor of your Cinnamon Sour Cream Coffee Cake, consider adding a teaspoon of vanilla extract to the batter. For a buttery flavor, you can substitute margarine with unsalted butter. If you're out of sour cream, Greek yogurt works as a great alternative. Be careful not to overmix once you add the sour cream, as it may result in a denser cake.
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 scoop of vanilla ice cream to elevate the experience. It pairs beautifully with a cup of coffee or tea. For a delightful brunch, consider serving it alongside dishes like Roger'S Spinach Squares or fresh fruit.
Storage & Reheating
Store any leftover coffee cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, you can refrigerate it for up to a week. To reheat, simply microwave a slice for 15-20 seconds or warm it in the oven at 350°F for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon Sour Cream Coffee Cake(Student Favorite) contains roughly 499 calories, with 6g protein, 46g carbohydrates, and 33g fat. It is a good source of calcium (16% of the Daily Value) and protein (11% of the Daily Value). Note that it is relatively high in sodium, at 1393mg per serving (61% 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 whole wheat flour for all-purpose flour. However, the texture may be denser, so you might want to add a little extra sour cream or a splash of milk to achieve the desired consistency.
What can I use if I don’t have a tube pan?
If you don't have a tube pan, you can use a 9x13-inch baking dish. Just adjust the baking time, checking for doneness a few minutes earlier, as the cake may bake faster in a shallower pan.
Can I freeze this coffee cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It will keep well in the freezer for up to 3 months. To enjoy, simply thaw it in the refrigerator overnight before serving.
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).