Easy Sour Cream Coffee Cake
A moist, flavorful lemon coffee cake with a tender crumb, perfect for breakfast or brunch with a hint of citrus and cinnamon aroma that appeals to all ages.
Ingredients
Instructions
- Preheat oven and prepare an angel or Bundt cake pan.
- In a large mixing bowl, combine lemon cake mix and lemon pudding mix.
- Add eggs, Crisco oil, and sour cream to the dry ingredients and mix until well blended.
- In a small bowl, mix brown sugar and cinnamon for the topping.
- Pour half of the batter into the prepared cake pan.
- Sprinkle half of the cinnamon-sugar mixture over the batter.
- Add the remaining batter on top and sprinkle with the remaining cinnamon-sugar mixture.
- Bake in preheated oven until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before removing from the pan and serving.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the batter. You can substitute vegetable oil for Crisco oil if preferred. If you don't have lemon pudding mix, vanilla pudding can work as a substitute, although it will alter the flavor slightly. For a fun twist, try adding chopped nuts or chocolate chips to the batter.
Serving Suggestions
This Easy Sour Cream Coffee Cake is perfect for breakfast or as an afternoon snack with coffee or tea. It pairs beautifully with Holiday Tossed Salad for a light lunch. For an indulgent treat, serve it with a dollop of whipped cream or a scoop of vanilla ice cream on the side. Enjoy it as a delightful dessert after a hearty meal.
Storage & Reheating
Store any leftover coffee cake in an airtight container at room temperature for up to three days. If you want to keep it fresh longer, you can refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 15-20 seconds or wrap the whole cake in aluminum foil and warm in a low oven.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Sour Cream Coffee Cake contains roughly 273 calories, with 3g protein, 51g carbohydrates, and 7g fat.
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 make this recipe ahead of time?
Absolutely! You can prepare the batter a day in advance and store it in the refrigerator. Just pour it into the pan and bake when you're ready. Alternatively, you can bake the cake ahead of time and store it for later.
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).