French Sour Cream Coffee Cake
A moist, flavorful coffee cake featuring a rich sour cream base, crunchy nut topping, and warm cinnamon, perfect for breakfast or casual gatherings with coffee.
Ingredients
Instructions
- Preheat oven to 300°F and grease an angel food or Bundt pan.
- Cream together 1 cup sugar, softened butter, and eggs in a bowl.
- In a large bowl, combine flour, baking powder, baking soda, and salt.
- Add sour cream, milk, and vanilla to the creamed mixture and mix well.
- In a separate bowl, combine chopped walnuts, 1/2 cup sugar, cinnamon, and mace.
- Divide the sour cream mixture in half and pour half into the prepared pan.
- Sprinkle the nut mixture over the first layer of batter.
- Cover with the remaining sour cream mixture.
- Bake for 50 to 60 minutes.
- Cool on a rack, then invert for serving and slicing.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you don't have walnuts, pecans or almonds make great substitutes. Ensure your butter is softened adequately for better creaming; a microwave can help, but avoid melting it. For added moisture, experiment by adding a few tablespoons of applesauce to the batter.
Serving Suggestions
This French Sour Cream Coffee Cake is delightful on its own, but it pairs beautifully with a dollop of whipped cream or a drizzle of chocolate glaze. Serve it alongside fresh fruit or a bowl of Pineapple And Banana Salad for a refreshing contrast. It also makes a great addition to brunch menus, complementing savory dishes like Easy Tuna Burgers.
Storage & Reheating
Store any leftover coffee cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, simply pop a slice in the microwave for 15-20 seconds or warm it in the oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of French Sour Cream Coffee Cake contains roughly 456 calories, with 4g protein, 40g carbohydrates, and 19g fat. It is an excellent source of iron (25% of the Daily Value) and calcium (20% of the Daily Value), and a good source of dietary fiber and vitamin C. Note that it is relatively high in sodium, at 552mg per serving (24% 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 low-fat sour cream for this recipe?
Yes, you can use low-fat sour cream, but keep in mind that it may alter the cake's texture slightly, making it less rich. However, it should still provide the necessary moisture and tanginess that this recipe requires.
How do I know when the coffee cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. If it has wet batter on it, continue baking for a few more minutes.
Can I freeze this coffee cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap, then in aluminum foil. It can be frozen for up to three months. To enjoy, thaw it in the refrigerator overnight and bring it to room temperature 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).