Yellow Sour Cream Coffee Cake
A moist, flavorful coffee cake with a tender yellow crumb and cinnamon-sugar topping, perfect for breakfast or brunch, appealing to those who love sweet, nutty treats.
Ingredients
Instructions
- In a large bowl, mix the yellow cake mix, vanilla pudding mix, sour cream, oil, and eggs until well combined.
- In a small bowl, combine the chopped nuts, brown sugar, cinnamon, and flour to make the topping.
- Pour the batter into a greased baking dish.
- Sprinkle the nut mixture evenly over the batter.
- Bake at 350°F (175°C) for about 40 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 teaspoon of vanilla extract or almond extract to the batter. If you're out of sour cream, plain yogurt can be a great substitute. To enhance the nutty topping, try using pecans or walnuts instead of the chopped nuts. Keeping the ingredients at room temperature will help the cake rise better during baking.
Serving Suggestions
This Yellow Sour Cream Coffee Cake is perfect for breakfast or as an afternoon snack with a cup of coffee or tea. Serve it with fresh fruit or a dollop of whipped cream for added indulgence. It also pairs beautifully with Maple Walnut Muffins for a delightful brunch spread or dessert table.
Storage & Reheating
Store any leftover coffee cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week or freeze individual slices wrapped in plastic wrap and foil for up to three months. Reheat in the microwave for a few seconds or in the oven at 300°F until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Yellow Sour Cream Coffee Cake contains roughly 448 calories, with 5g protein, 59g carbohydrates, and 22g fat. It is a good source of protein (10% of the Daily Value) and calcium (10% 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 a different cake mix flavor?
Yes, you can experiment with other flavors of cake mix, such as chocolate or lemon, for a different twist on this recipe. Just be mindful that the flavor of the pudding mix should complement the cake mix for the best results.
What can I substitute for the nuts?
If you have nut allergies or prefer not to use nuts, you could skip them entirely or replace them with chocolate chips or dried fruit for added sweetness and texture. Just adjust the sugar in the topping accordingly to maintain balance.
How do I know when the cake is done baking?
A toothpick inserted into the center of the cake should come out clean or with just a few moist crumbs attached. If the toothpick comes out with wet batter, continue baking for a few more minutes and check again.
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).