Sour Cream Streusel Cake
A moist and flavorful sour cream streusel cake with a tender crumb and crunchy topping, perfect for dessert or coffee gatherings, appealing to those who love rich, buttery flavors.
Ingredients
Instructions
- Preheat oven to 375°F.
- Reserve 2 tablespoons of dry cake mix for the filling.
- In a mixing bowl, combine sour cream, Crisco oil, water, granulated sugar, and eggs; mix well.
- Add the pudding recipe cake mix to the wet ingredients and stir until smooth.
- Pour the batter into a greased baking pan.
- Sprinkle the reserved 2 tablespoons of dry cake mix over the top of the batter to use as the filling.
- Bake for approximately 40 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving.
Tips & Substitutions
For a lighter texture, consider using a lighter oil like vegetable oil instead of Crisco. You can also substitute half of the sour cream with Greek yogurt for a tangy twist. If you prefer a sweeter cake, increase the sugar to 1/3 cup. To enhance the flavor, add a teaspoon of vanilla extract or almond extract to the batter.
Serving Suggestions
Serve the Sour Cream Streusel Cake warm or at room temperature. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a delightful contrast, try it with a drizzle of Hershey Chocolate Icing. This cake also makes a great addition to brunch or a coffee break with friends.
Storage & Reheating
Store any leftover Sour Cream Streusel 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 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 Streusel Cake contains roughly 138 calories, with 2g protein, 29g carbohydrates, and 2g 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 flavor of pudding mix?
Yes, you can use different flavors of pudding mix to customize the cake. Chocolate, vanilla, or even caramel pudding would work well. Just remember that the flavor of the pudding will influence the overall taste of the cake.
What can I do if I don't have cake mix?
If you don't have cake mix, you can make your own by combining 1 3/4 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, and a pinch of salt. This will give you a homemade version similar to a pudding cake mix.
Can I freeze the Sour Cream Streusel Cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to three months. To serve, thaw in the refrigerator overnight and then let it come to room temperature.
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).