Desserts

Sour Cream Coffee Cake

3 comments

This sour cream coffee cake is my childhood in a nutshell. My mom would make this recipe whenever it was a holiday, we had people coming over, or just for fun. It’s one of me and my siblings absolute favorite recipes from growing up! It’s soft, crunchy from the sugar and nuts, and literally melts in your mouth. The recipe actually came from my great grandmother, Kitty. This is honestly one of the most underrated recipes on our blog in my opinion. It is honestly phenomenal! It’s actually so easy to freeze to use for later too!

Overhead view of coffee cake on a cutting board with a linen, extra nuts, and festive flowers in the background.

What you need to make this sour cream coffee cake + substitutions:

Unsalted butter- You can use salted as well but I always go for unsalted in baking. If you use salted, you can still follow the recipe the same.

Granulated sugar- A classic in any recipe. You can use white sugar, cane sugar, whatever you prefer. I haven’t tested coconut sugar in this sour cream coffee cake.

Eggs- The eggs help to bind the recipe and really help to give it taste and texture. I don’t know if flax eggs would work as an alternative.

Vanilla extract- No baked good recipe is complete without vanilla extract in my opinion. It’s key!

All-purpose flour- I usually use King Arthur all-purpose flour for all my recipes. You could substitute with gluten-free 1:1 all-purpose flour. Almond flour and coconut flour won’t work.

Baking soda- Helps the coffee cake to be light and airy.

Baking powder- The baking powder helps the topping to rise and be nice and fluffy.

Sea salt- Salt is key in a baked good, because it really helps to bring out the flavor!

Walnuts/ pecans- My mom always used a mix of walnuts and pecans. I never actually liked nuts in my desserts, but I actually love it for the crunch in the coffee cake. You can do all walnuts or all pecans.

Sugar/ brown sugar- Doing a mix of both adds sweetness and caramelization.

Cinnamon- Cinnamon adds the perfect sweetness & spice!

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Sour Cream Coffee Cake

This sour cream coffee cake is my childhood in a nutshell. My mom would make this recipe whenever it was a holiday, we had people coming over, or just for fun. It's one of me and my siblings absolute favorite recipes from growing up! It's soft, crunchy from the sugar and nuts, and literally melts in your mouth. The recipe actually came from my great grandmother, Kitty. This is honestly one of the most underrated recipes on our blog in my opinion. It is honestly phenomenal! It's actually so easy to freeze to use for later too!
Course: Dessert
Keyword: breakfast, cake, coffee, coffee cake, dessert, festive, holiday food, sour cream

Ingredients

For the batter:

  • 1 cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 2 eggs room temperature
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour spoon & leveled
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp sea salt
  • 1 cup sour cream

For the filling/ topping:

  • 1 cup walnuts chopped
  • 1 cup pecans chopped
  • 1 cup cane sugar
  • ½ cup dark brown sugar or light
  • 2 tsp cinnamon

Instructions

  • Preheat oven to 350F degrees.
  • In a large mixing bowl, start with just the batter ingredients and beat together the butter and sugar until fluffy.
  • Add in the eggs and vanilla extract and mix.
  • Next mix in the flour, baking soda, baking flour, and salt.
  • Lastly, add in the sour cream and mix until everything is smooth and combined.
  • In a small bowl, add in all the filling ingredients. Mix until combined.
  • Coat a 9in baking pan with oil or butter. Pour in half the batter, half the filling, then the rest of the batter, and the rest of the filling on top. Make sure to pull all the batter to the edges!
  • Bake for about 1 hour. Check it after 50 minutes, and cook until toothpick comes out pretty clean! I prefer mine a little underdone, but cook it to your liking. Let cool, and enjoy!

Notes

For Storing: Store leftovers in an airtight container on the counter for 3 days.
For Freezing: Wrap tightly in plastic wrap and then in foil. Store in the freezer for up to 3 months. Before enjoying, thaw on the counter for about 8-12 hours. I usually do it overnight. Unwrap and enjoy!

 

3 Comments

  1. Can you freeze this?

     
    • Yes, 100%! If freezing slices, just make sure they are wrapped tightly in plastic wrap and then frozen in a bag or something to prevent freezer burn. You can also wrap the whole cake and freeze it in one piece. Wrap in plastic wrap and then aluminum. Thaw on the counter and just warm in the oven and it’s just as delicious. My mom always did this!!

       
  2. I want to try this but every
    time I try brownies and or anything cake-like mine is always too underdone when I take it out at the timeframe allotted so then I stick it back in and then it ends up overdone and too chewy. Is it my pans?

     

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