Sour Cream Brunch Coffee Cake
A moist, flavorful coffee cake with walnuts and cinnamon, layered with a sweet sour cream mixture, perfect for brunch or dessert gatherings.
Ingredients
Instructions
- Mix the sugar, chopped walnuts or pecans, and cinnamon together.
- Heavily grease a Bundt pan and coat all sides with part of the sugar mixture.
- Use the remaining sugar mixture for layering with the batter.
- Combine the eggs, vanilla, vanilla pudding, sour cream, water, and oil; beat until creamy.
- Pour a layer of batter into the prepared pan, then add a layer of the sugar mixture, repeating layers until all are used.
- Bake at 350°F for 60 minutes, or until cake tests done (baking time may vary from 40 to 45 minutes).
- Cool well before removing from the pan.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of almond extract along with the vanilla. If you don't have sour cream, Greek yogurt can be a great substitute, providing similar creaminess. When layering the sugar mixture, ensure even distribution to avoid clumping. If using walnuts, toasting them beforehand can enhance their flavor significantly. This cake can be served warm, much like the Lowbush Cranberry Nut Bread With Simple Cranberry Sauce.
Serving Suggestions
This Sour Cream Brunch Coffee Cake is perfect for brunch gatherings and pairs beautifully with a cup of coffee or tea. Consider serving it with fresh fruit or a dollop of whipped cream for added flavor. For a delightful contrast, serve alongside a light salad or savory dish like Best Cornbread And Meat Recipe to balance the sweetness.
Storage & Reheating
Store leftover coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze it for up to 3 months. To reheat, simply slice and microwave for 15-20 seconds, or enjoy it at room temperature for the best taste.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Brunch Coffee Cake contains roughly 629 calories, with 9g protein, 40g carbohydrates, and 46g fat. It is a good source of protein (17% of the Daily Value), dietary fiber (11% of the Daily Value), and calcium (11% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
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 for this recipe?
Yes, you can substitute the yellow cake mix with a chocolate or spice cake mix. Just keep in mind that this will alter the flavor profile of the cake. Each variation offers a unique twist, so feel free to experiment based on your preferences.
What can I do if I don't have instant vanilla pudding?
If you don't have instant vanilla pudding, you can use a homemade mixture of cornstarch and sugar as a substitute. Combine 1/4 cup cornstarch with 1/4 cup sugar and a teaspoon of vanilla extract to mimic the flavor and texture, ensuring your cake remains moist and flavorful.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Baking times can vary based on your oven, so start checking around the 40-minute mark and adjust accordingly to prevent overbaking.
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).