Sour Cream Coffee Cake(Yield: 12 Servings)
A moist, flavorful coffee cake with a cinnamon-sugar streusel topping, ideal for breakfast or brunch, perfect for sharing with friends and family.
Ingredients
Instructions
- Preheat oven to 350°F.
- In a small bowl, combine brown sugar, chopped walnuts, and ground cinnamon to make the streusel topping.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Add egg whites and vanilla extract to the butter mixture and mix well.
- In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with sour cream, beginning and ending with the dry ingredients, and mix until just combined.
- Pour half of the batter into a greased 9-inch square baking dish or similar.
- Sprinkle half of the streusel topping evenly over the batter.
- Add the remaining batter on top and spread evenly.
- Sprinkle the remaining streusel over the top of the batter.
- Spray the top lightly with cooking spray.
- Bake in the preheated oven for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving.
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of instant coffee granules to the batter. You can substitute the walnuts with pecans or omit them for a nut-free version. If you prefer a sweeter topping, increase the brown sugar in the streusel. Make sure not to overmix the batter to keep the cake light and fluffy.
Serving Suggestions
This Sour Cream Coffee Cake pairs beautifully with a hot cup of coffee or tea, making it an ideal choice for breakfast or an afternoon snack. Serve it alongside fresh fruit or a dollop of whipped cream for extra indulgence. For a delightful twist, try serving it with a drizzle of Cheesy Vegetable Sauce for a savory contrast.
Storage & Reheating
Store any leftover coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds or warm in the oven at 350°F for 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Coffee Cake(Yield: 12 Servings) contains roughly 234 calories, with 7g protein, 38g carbohydrates, and 5g fat. It is a good source of protein (14% 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 use full-fat sour cream instead of reduced fat?
Yes, you can use full-fat sour cream if you prefer a richer texture. It will make the cake even more moist, but keep in mind that it will increase the calorie content slightly.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just ensure it cools completely before storing it. It will taste great the next day, and the flavors may even enhance as it sits.
Is it possible to freeze the coffee cake?
Yes, you can freeze the Sour Cream Coffee Cake. Wrap it tightly in plastic wrap and then aluminum foil. It can be stored in the freezer for up to 3 months. Thaw it in the refrigerator overnight before serving.
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).