Sour Cream Coffeecake
Sour Cream Coffeecake is a moist, tender treat with a rich, nutty cinnamon topping. Its delicate crumb and sweet flavor make it perfect for breakfast, brunch, or a coffee break. A delightful dessert that combines creamy sour cream with a cinnamon-sugar topping for irresistible comfort food.
Ingredients
Instructions
- Preheat oven to 350°F.
- Prepare a 7 x 3 inch loaf pan.
- Sift flour with salt and baking soda, set aside.
- Beat butter with sugar with an electric mixer until light and airy.
- Add vanilla and egg, beat until fluffy.
- Stir in half of the flour mixture, beat until smooth.
- Add sour cream, beat until smooth.
- Add the remaining flour, beat for 30 seconds until smooth.
- Spread half of the batter in the prepared pan.
- Sprinkle with half of the nutty cinnamon topping.
- Repeat with remaining batter and topping.
- Bake for 30-35 minutes until the cake pulls away from the pan and springs back lightly when touched.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and adding a pinch of nutmeg to the batter. If you don't have sour cream, Greek yogurt can be a great substitute. Make sure not to overmix after adding the flour to keep the coffeecake tender. You could also add nuts or chocolate chips for extra texture. This recipe is perfect for breakfast or a sweet snack.
Serving Suggestions
Serve the sour cream coffeecake dusted with powdered sugar for an elegant touch. It pairs beautifully with a cup of coffee or tea, making it a delightful addition to brunch. For a more indulgent experience, consider serving it alongside fresh fruit or whipped cream. This recipe is a fantastic option for a cozy gathering or a sweet treat throughout the week.
Storage & Reheating
Store any leftover coffeecake 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, slice individual pieces and warm them in the microwave for about 10-15 seconds or enjoy them at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Coffeecake contains roughly 63 calories, with 1g protein, 9g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 880mg per serving (38% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. To achieve a lighter texture, consider using a blend of whole wheat and all-purpose flour. Start with a 50/50 mix and adjust based on your preference.
What can I do if I don’t have a loaf pan?
If you don't have a loaf pan, you can use an 8-inch square baking pan instead. Just keep an eye on the baking time, as it may vary slightly. The cake will be done when a toothpick inserted in the center comes out clean.
Is there a way to make this recipe dairy-free?
Absolutely! To make the coffeecake dairy-free, substitute the butter with a dairy-free margarine and use a dairy-free yogurt alternative in place of sour cream. Ensure that any other ingredients, like toppings, are also dairy-free for a complete dairy-free treat.
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).