Sour Cream Breakfast Cake
A moist, flavorful breakfast cake with a tender crumb, infused with walnuts and cinnamon, perfect for brunch or a sweet start to the day.
Ingredients
Instructions
- Beat eggs until thick and fluffy.
- Add sugar and oil, then beat again.
- Blend in the cake mix, sour cream, and chopped walnuts.
- Pour half the batter into a well-greased Bundt pan.
- Repeat with remaining batter.
- Bake at 350°F (175°C) for about 50 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before removing from the pan.
- Sprinkle with powdered sugar before serving.
Tips & Substitutions
For a lighter cake, you can substitute unsweetened applesauce for half of the oil. If you're looking for a twist, consider adding chocolate chips or dried fruits to the batter. To enhance the flavor, try using vanilla extract or almond extract. This cake can also be made using gluten-free yellow cake mix for a gluten-free version. Make sure to beat the eggs well to achieve that fluffy texture.
Serving Suggestions
This breakfast cake is delightful on its own but pairs beautifully with fresh fruit or a dollop of whipped cream for added richness. Serve it alongside a cup of coffee or tea for a cozy morning treat. For a more indulgent dessert, consider serving it with a scoop of vanilla ice cream. You can also sprinkle additional walnuts on top for extra crunch.
Storage & Reheating
Store any leftover Sour Cream Breakfast Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, simply microwave individual slices for about 15-20 seconds or warm in a preheated oven at 300°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Breakfast Cake contains roughly 406 calories, with 3g protein, 51g carbohydrates, and 22g 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 use a different type of cake mix?
Yes, you can experiment with different flavors of cake mix, such as chocolate or lemon, to create unique variations of this cake. Just keep in mind that the taste and texture will change slightly based on the mix you choose.
Can I freeze this cake?
Absolutely! This cake freezes well. Wrap individual slices in plastic wrap and then place them in a freezer-safe bag or container. It can be frozen for up to 3 months. When you're ready to enjoy it, thaw it in the refrigerator overnight or at room temperature for a few hours.
What can I substitute for walnuts?
If you're not a fan of walnuts or have nut allergies, you can substitute them with pecans, almonds, or even sunflower seeds for a nut-free option. Chopped chocolate or dried fruits like cranberries or raisins can also be added for a different texture and flavor.
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).