Ginny'S Sour Cream Coffee Cake
A moist, flavorful coffee cake featuring a tender crumb, cinnamon, and nut topping, perfect for breakfast or coffee gatherings with family and friends.
Ingredients
Instructions
- Cream margarine and sugar together until light and fluffy.
- Add egg yolks and sour cream; beat until the mixture is light and fluffy.
- Stir in the sifted flour, baking powder, and baking soda until combined.
- In a separate bowl, beat egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the batter.
- Pour the batter into a greased and floured Bundt pan.
- Mix together the sugar, cinnamon, and chopped nuts to make the topping.
- Sprinkle the topping evenly over the batter.
- Dot the top with extra butter.
- Bake at 325°F (160°C) for 60 minutes.
- Allow the cake to cool in the pan for 15 minutes before turning out.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. You can substitute Greek yogurt for sour cream if needed. Ensure you sift the flour to avoid a dense cake. If you prefer a nut-free version, simply omit the nuts from the topping. This cake can also be enhanced with a glaze made from powdered sugar and milk for added sweetness.
Serving Suggestions
Serve Ginny's Sour Cream Coffee Cake as a delightful breakfast treat or a sweet afternoon snack. It pairs beautifully with a cup of coffee or tea, making it a perfect addition to brunch gatherings. For a more indulgent experience, consider serving it with whipped cream or a scoop of vanilla ice cream, enhancing the flavors and textures.
Storage & Reheating
Store any leftover coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, simply warm slices in the microwave for about 15-20 seconds, or enjoy it at room temperature. This cake also freezes well; wrap individual slices tightly in plastic wrap and foil.
Nutrition & Diet Analysis (per serving)
Each serving of Ginny'S Sour Cream Coffee Cake contains roughly 146 calories, with 3g protein, 28g carbohydrates, and 3g fat. It is a good source of calcium (13% of the Daily Value). Note that it is relatively high in sodium, at 658mg per serving (29% 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 a different type of flour for this recipe?
Yes, you can substitute all-purpose flour with a gluten-free blend if you need a gluten-free option. Just ensure the blend contains xanthan gum for proper structure. Alternatively, whole wheat flour can be used for a heartier texture, though it may slightly alter the cake's sweetness.
What can I add to the cake for extra flavor?
Adding vanilla extract or almond extract to the batter can enhance the flavor profile. You could also incorporate chocolate chips or dried fruit for added sweetness and texture. If you love spices, try adding a pinch of nutmeg or cardamom along with the cinnamon.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. Remember, baking times may vary based on your oven, so keep an eye on it after the 50-minute mark.
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).