Mrs. Waffsie'S Sour Cream Coffee Cake
A moist, nutty coffee cake with a tangy sour cream flavor, perfect for New Year's mornings and family gatherings, with a delightful crumb topping and rich pecan accents.
Ingredients
Instructions
- Cream butter, sugar, and vanilla together.
- Add eggs and sour cream to the creamed mixture and mix well.
- Sift together flour, baking soda, and baking powder; gradually add to the wet ingredients and mix until combined.
- Set the batter aside.
- In a separate bowl, combine chopped pecans and sugar to make the topping.
- Pour half of the batter into an ungreased 13 x 9-inch glass baking dish, spreading evenly.
- Sprinkle half of the nut-sugar topping over the batter.
- Add the remaining batter on top and spread evenly.
- Sprinkle the remaining topping over the top layer.
- Bake at 350°F (175°C) for 30 minutes.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and adding a pinch of salt to balance the sweetness. If you don't have sour cream, Greek yogurt can be a great substitute. To enhance the pecan topping, toast the chopped pecans lightly before mixing them with sugar. This will intensify their flavor and add a nice crunch to the cake.
Serving Suggestions
Serve Mrs. Waffsie's Sour Cream Coffee Cake warm or at room temperature, dusted with powdered sugar for an elegant touch. It pairs beautifully with a cup of coffee or tea, making it perfect for brunch or afternoon gatherings. For a delightful combination, try it alongside a bowl of fresh fruit or a scoop of vanilla ice cream.
Storage & Reheating
Once cooled, store the 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 freeze for up to a month. To reheat, simply microwave individual slices for 15-20 seconds or warm in a preheated oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Mrs. Waffsie'S Sour Cream Coffee Cake contains roughly 189 calories, with 2g protein, 24g carbohydrates, and 10g fat. It is a good source of calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 648mg per serving (28% 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 make this coffee cake ahead of time?
Yes, this coffee cake can be made a day ahead. Allow it to cool completely, then cover it tightly and store it at room temperature. The flavors will meld nicely overnight, enhancing the overall taste. Just be sure to reheat slices before serving for the best texture.
Can I use a different type of nut?
Absolutely! While pecans are traditional, walnuts or almonds can be great alternatives. Just make sure to chop them finely. If you prefer a nut-free version, you can omit the nuts altogether or substitute with a sprinkle of cinnamon and sugar for added flavor.
What can I serve with this coffee cake?
This coffee cake is versatile and pairs well with various accompaniments. Consider serving it with a dollop of whipped cream or a side of Honey Dijon Dip for a contrasting flavor. It also complements a fresh fruit salad or a scoop of ice cream for a delightful dessert experience.
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).