Diane Rehm'S Sour Cream Coffee Cake
A rich, moist coffee cake with a cinnamon pecan topping and tender crumb, perfect for breakfast or dessert, appealing to those who love sweet, nutty flavors.
Ingredients
Instructions
- Cream together butter and sugar.
- Add eggs, one at a time, beating well after each addition.
- Fold in sour cream and vanilla.
- Sift flour with baking powder and salt.
- Chop pecans and mix with cinnamon and sugar in a small bowl.
- Grease and flour a Bundt pan.
- Spoon one-third of the batter into the prepared pan.
- Sprinkle with three-quarters of the pecan mixture.
- Spoon remaining batter into the pan.
- Sprinkle with the rest of the pecans.
- Bake at 350°F (175°C) for 60 minutes, until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure the butter is softened but not melted when creaming with sugar. You can substitute Greek yogurt for sour cream if needed, and walnuts can replace pecans for a different flavor. Make sure to sift flour with baking powder and salt to avoid lumps in your batter, which is crucial for a well-risen cake.
Serving Suggestions
This delicious coffee cake pairs beautifully with a cup of coffee or tea, making it perfect for brunch or an afternoon snack. Serve it alongside fresh fruit or a dollop of whipped cream for added indulgence. For a complete meal, consider serving it with a light salad or some of your favorite American recipes.
Storage & Reheating
Store any leftover sour cream coffee cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, simply warm slices in the microwave for about 10-15 seconds or in a preheated oven at 300°F (150°C) for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Diane Rehm'S Sour Cream Coffee Cake contains roughly 564 calories, with 3g protein, 34g carbohydrates, and 44g fat. It is a good source of vitamin C (16% of the Daily Value) and calcium (15% of the Daily Value). Note that it is relatively high in sodium, at 638mg per serving (28% 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 nuttier flavor and added nutrition. However, keep in mind that this may slightly change the texture of the cake, making it denser.
How do I know when the coffee cake is done baking?
To check if the coffee cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If there is wet batter on the toothpick, continue baking for a few more minutes and test again.
Can I freeze this coffee cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to three months. Thaw in the refrigerator overnight before serving, and you can reheat slices as needed.
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).