Sour Cream Coffee Cake Recipe
There’s nothing like starting the day off with a slice of this sour cream coffee cake, paired with a hot cup of joe. It’s one of my small pleasures in life! Made with a simple list of pantry staples, this cake is moist, delicious and perfect for a sweet morning or afternoon treat. I’m not one to judge if you eat this for breakfast, I do.
Uses Simple, Pantry Staple Ingredients Easy, Straightforward Recipe Moist & Delicious Good Old Fashioned Coffee Cake
This classic, good old fashioned sour cream coffee cake is made with cinnamon, brown sugar, and a pecan crumble, both as a middle layer and also sprinkled over the top. So good, a must try!
Ingredient Notes
Butter – Unsalted, softened. You could use margarine but I recommend using butter if you have it. Sugar – We are using both regular granulated sugar and brown sugar! The brown sugar is for the streusel. Feel free to adjust the granulated sugar to your taste, I usually like it a little bit less sweet, so I cut the sugar especially since we have the streusel but it’s totally up to you. Eggs – You’ll need 3 large eggs, note that there are only 2 eggs in the picture, but you’ll need 3 eggs. Vanilla – Extract, paste, or fresh vanilla bean. Without vanilla, the cake may taste a little flat. Sour cream or yogurt – It is a sour cream cake, so there’s lots of sour cream needed. You can substitute it with yogurt. Flour – All-purpose. If you use cake flour, use 1 cup plus 2 tbsp cake flour for every cup of AP called for in the recipe. Leaveners – You’ll need both baking soda and baking powder. If you’re going to use one or the other, use baking powder. Pecans – Or walnuts. You can also skip the nuts, and just use brown sugar and cinnamon. Cinnamon – Ground. Use more or less depending on how much cinnamon flavor you want.
How To Make Sour Cream Coffee Cake
Tips
Storing Coffee Cake
Let your coffee cake fully cool down to room temperature before storing. You can wrap it with plastic wrap, store on a cake plate with a dome, or a large sealable container. Your cake will last 1-2 days at room temperature or up to a week in the fridge.
Freezing
Let the cake completely cool down to room temperature before freezing. Wrap the cake well with both plastic wrap and foil. Store in the freezer for 2-3 months. I find it’s best to let the cake thaw slowly at room temperature for a few hours when you’re ready to enjoy it. You can also slice the cake and wrap the slices individually. This way you can take slices out as you wish to enjoy them.
More Great Recipes To Try
Coffee Cake Loaf Apple Coffee Cake Muffins Irish Coffee Banana Chocolate Chip Coffee Cake Bermuda Rum Cake German Chocolate Cake Karydopita (Greek Walnut Cake) Vanilla Custard (Pastry Cream) Cranberry Coffee Cake Boston Cream Pie
