Jewish Sour Cream Coffee Cake
A moist, flavorful coffee cake featuring sour cream and nuts, perfect for breakfast or brunch, with a tender crumb and sweet cinnamon topping that appeals to all ages.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan.
- In a large bowl, cream together the sugar and soft butter until smooth.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, combine flour, salt, baking powder, and baking soda.
- Add the sour cream to the dry ingredients and stir until well combined.
- Pour the batter into the prepared pan.
- Bake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving.
Tips & Substitutions
To enhance the flavor, consider adding a teaspoon of cinnamon to the batter or sprinkle it between layers of batter and nuts. If you prefer a healthier option, you can substitute Greek yogurt for sour cream. For added texture, try using mixed nuts instead of just one type. Keep an eye on the baking time, as ovens can vary.
Serving Suggestions
This coffee cake is perfect for breakfast or as an afternoon snack with coffee or tea. Serve it warm or at room temperature. It pairs beautifully with a dollop of whipped cream for a special touch. Consider serving alongside fresh fruit or yogurt for a balanced meal. For a unique twist, try it with a side of Pineapple Nut Cheese Ball.
Storage & Reheating
Store leftover coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice individual pieces and warm in the microwave for about 10-15 seconds, or in a preheated oven at 350°F for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Jewish Sour Cream Coffee Cake contains roughly 475 calories, with 5g protein, 64g carbohydrates, and 6g fat. It is a good source of calcium (14% of the Daily Value), protein (11% of the Daily Value), and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 1723mg per serving (75% 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?
Yes, you can substitute all-purpose flour with whole wheat flour for a healthier option. However, this may alter the texture slightly, making it denser. It's advisable to use a mix of both for the best results.
What can I do if I don't have sour cream?
If you're out of sour cream, you can use plain yogurt or a homemade substitute by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk and allowing it to sit for about 10 minutes. This will provide a similar tangy flavor.
How can I tell when the cake is done baking?
A toothpick inserted into the center should come out clean or with a few moist crumbs. If it comes out wet with batter, continue baking for an additional 5 minutes and check again. Keep an eye on the top to ensure it doesn't over-brown.
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).