Macadamia Sour Cream Coffee Cake
A moist, nutty coffee cake with a cinnamon-sugar swirl and macadamia nuts, perfect for breakfast or brunch, offering rich flavors and tender crumb.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9 x 13-inch baking pan.
- In a bowl, sift together the flour and baking powder.
- In a separate bowl, blend the softened butter with 1 1/4 cups of sugar until creamy.
- Add the sour cream and baking soda to the butter mixture and blend well.
- Stir in the vanilla extract.
- Gradually add the sifted flour mixture to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared baking pan.
- In a small bowl, combine the remaining sugar, cinnamon, and chopped macadamia nuts.
- Sprinkle this mixture evenly over the batter, marble it through the dough with a knife.
- Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, try using unsalted butter instead of regular butter. You can substitute Greek yogurt for sour cream if needed, which will yield a similar texture. If macadamia nuts are unavailable, pecans or walnuts can be great substitutes. Be careful not to overmix the batter; this keeps the cake tender. For an extra touch, consider adding a drizzle of glaze made with powdered sugar and milk on top before serving.
Serving Suggestions
This Macadamia Sour Cream Coffee Cake is perfect for breakfast or as an afternoon snack. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Green Beans With Garlic for a complete meal experience. Enjoy it alongside a cup of freshly brewed coffee or tea for an indulgent treat!
Storage & Reheating
Store any leftover coffee cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, you can refrigerate it for up to a week. To reheat, simply place individual slices in the microwave for about 15-20 seconds or warm them in the oven at 350°F (175°C) for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Macadamia Sour Cream Coffee Cake contains roughly 276 calories, with 3g protein, 24g carbohydrates, and 17g 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 coffee cake ahead of time?
Yes, you can prepare the batter and store it in the refrigerator for up to 24 hours before baking. Just be sure to bring it back to room temperature before pouring it into the pan and baking. This is a great way to save time if you're planning to serve it for a special occasion.
What can I use instead of macadamia nuts?
If you don't have macadamia nuts on hand, you can easily substitute them with chopped pecans or walnuts. Both options will complement the cake's flavor well. For a nut-free version, you could use chocolate chips or dried fruit like cranberries for added sweetness and texture.
How do I know when the cake is done baking?
To check if the coffee cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs attached, the cake is ready. If it has wet batter on it, continue baking for an additional 5 minutes and test again.
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).