Sour Cream Cake Coffee Cake
A moist, flavorful coffee cake featuring a tender sour cream batter topped with a cinnamon-sugar streusel, perfect for breakfast or brunch gatherings with friends and family.
Ingredients
Instructions
- Cream together the butter or margarine, sugar, and egg; then add the sour cream and almond extract.
- In another bowl, mix thoroughly the flour, baking powder, salt, and baking soda. Add to the wet ingredients and mix on medium speed until the dough is heavy and well combined.
- Mix the topping ingredients—the sugar and cinnamon—together in a separate bowl to make the streusel.
- Pour half of the batter into a greased pan, then sprinkle half of the topping over it.
- Add the remaining batter on top, followed by the rest of the topping.
- Bake in a preheated 350°F (175°C) oven for 40 to 45 minutes, until a toothpick inserted in the center comes out clean.
- Let cool in the pan for about 5 minutes before serving.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming. Substitute Greek yogurt for sour cream for a tangy twist, or use vanilla extract instead of almond extract if preferred. Adding a handful of nuts or chocolate chips to the batter can also enhance the flavor. Always check the cake a few minutes before the minimum baking time to prevent overbaking.
Serving Suggestions
This coffee cake is perfect for breakfast or as an afternoon snack, paired with a cup of tea or coffee. Serve it warm or at room temperature. Consider serving alongside fresh fruit or whipped cream for added flavor. It also pairs beautifully with the Perfect Chocolate Frosting for an indulgent dessert experience.
Storage & Reheating
Store any leftover Sour Cream Cake Coffee Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, place a slice in the microwave for 10-15 seconds or warm in the oven at 300°F (150°C) for about 10 minutes until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Cake Coffee Cake contains roughly 378 calories, with 4g protein, 46g carbohydrates, and 20g fat. It is a good source of calcium (19% of the Daily Value). Note that it is relatively high in sodium, at 1092mg per serving (47% 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 cake ahead of time?
Yes, you can prepare the batter a day in advance and store it in the refrigerator. However, for the best texture, it's recommended to bake it fresh. If you need to bake it ahead, you can freeze the finished cake for up to 3 months and thaw it in the refrigerator overnight before serving.
What can I use if I don't have almond extract?
If you don’t have almond extract, vanilla extract is a great substitute. It will alter the flavor slightly but still complement the cake well. You can also experiment with other extracts like hazelnut or even a touch of orange zest for a unique flavor profile.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser cake. To maintain a lighter texture, consider using a mixture of all-purpose and whole wheat flour or adding a bit more sour cream to the batter to keep it moist.
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).