First things first, let’s set the stage. You’ve just baked or unwrapped a delicious sour cream coffee cake. Now, what will you enjoy alongside it? A steaming cup of coffee is a no-brainer, and tea works beautifully too. Pair it with a dollop of fresh whipped cream or a scoop of ice cream for a delightful twist.
If you want to go all out, a side of strawberry or raspberry jam complements the cake’s richness perfectly. And don’t forget the fruit! Fresh berries or a banana on the side brings a nice balance to the dessert. Ready? Let’s dive into the story of sour cream coffee cake.
As a lifelong lover of baked goods and cozy kitchens, baking brings me immense joy. A sour cream coffee cake is one of those recipes that delivers comfort, nostalgia, and a pinch of excitement every time. A bite of this cake captures golden memories of family gatherings, Sunday brunches, and quiet mornings with a book in hand.
Each slice is a delightful balance between sweet and tangy, with a crumbly, cinnamon-sugar topping that makes every bite worth savoring. Let’s explore this delicious cake together and uncover the beauty of its flavors, ingredients, and techniques.
What is Sour Cream Coffee Cake?
Sour cream coffee cake is a moist, tender dessert enriched with sour cream. This ingredient lends a lovely tanginess that balances the sweetness of the sugar. The cake typically boasts a delightful crumb structure, thanks to the combination of butter and eggs.
Traditionally served in the morning or early afternoon, it’s ideal for coffee breaks or leisurely brunches. The cake often features a crumb topping—a sprinkle of flour, sugar, and butter—with cinnamon that adds a comforting, homestyle quality.
What Makes This Recipe Different from Other Sour Cream Coffee Cakes?
What sets my version apart? It includes a blend of spices, a hint of lemon zest, and just the right amount of buttery crumb topping. While some recipes may skimp on flavor layers, this recipe embraces rich, satisfying tastes and textures.
The sour cream ensures a moist end product, while the crumb topping greets your palate with a satisfying crunch. Each bite becomes an experience, not just a dessert.
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How Does It Taste Like?
Imagine the first bite—soft, buttery goodness that melts in your mouth. The sour cream adds a unique tang, complementing the sweetness of the cake. As you delve deeper, the layers of cinnamon and nutmeg dance harmoniously, creating a flavor profile that’s both familiar and exciting.
The crumb topping creates a delightful texture that contrasts beautifully with the tender interior. Each slice tells a story, and trust me, you’ll love every moment of it.
Ingredients You’ll Need to Make This Dish
Before we jump into baking, let’s gather what we need. Here’s a handy list for you:
Cinnamon Crumb Mixture:
- 6 Tablespoons unsalted butter, cold and diced
- 2/3 cup packed light or dark muscovado sugar
- 3/4 cup all-purpose flour, lightly spooned and leveled
- 2 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
Cake:
- 1/2 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 and 1/3 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup full-fat sour cream, at room temperature
- 2 Tablespoons milk (dairy or plant-based)
- 1/4 teaspoon salt (optional, can be omitted if using salted butter)
- 1 teaspoon finely grated lemon zest
Vanilla Icing (Optional):
- 2 Tablespoons heavy cream or milk
- 1 cup powdered sugar, sifted
- 1/2 teaspoon pure vanilla extract
Step-by-Step Instructions
Step 1: Prepare the Crumb Topping
Start with the crumb topping. In a medium bowl, combine the cold, diced butter, muscovado sugar, flour, cinnamon, and nutmeg. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Set it aside.
Step 2: Bake the Cake
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper. In another bowl, cream the softened butter and granulated sugar together until light and fluffy. This step adds air, making the cake tender.
Step 3: Add Eggs and Vanilla
Next, incorporate the eggs, adding them one at a time. Mix in the vanilla extract, ensuring everything is well combined and smooth.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add this mixture to the butter-sugar mixture alternately with the sour cream and milk. Start and finish with the flour mixture, mixing only until combined. A little extra mixing can lead to a denser cake, so take care.
Step 5: Mix in the Lemon Zest
Don’t forget the lemon zest! This tiny touch will elevate the cake’s flavors, adding that extra zing. Fold it into the batter gently.
Step 6: Assemble for Baking
Pour half the cake batter into your prepared pan. Then, sprinkle half of the crumb topping over it. Pour the remaining batter and then sprinkle the rest of the crumb mixture on top.
Step 7: Bake to Perfection
Bake in your preheated oven for about 40-45 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 8: Icing (Optional)
If you’re feeling adventurous and want to add a little sweetness on top, whisk together the heavy cream, powdered sugar, and vanilla extract to make the icing. Drizzle it over the cooled cake.
Tips & Tricks on Making Sour Cream Coffee Cake
Here are some insider tips to maximize your baking experience:
- Use Room Temperature Ingredients: Room temperature butter and eggs blend better, giving you a more uniform mix.
- Don’t Overmix: Stir until just combined to keep the cake tender. Overmixing develops gluten, making your cake dense.
- Check for Doneness: Ovens vary. Start checking your cake a few minutes before the suggested bake time by inserting a toothpick.
- Add a Dash of Vanilla: Feel free to boost flavors! A splash of vanilla in the crumb topping or icing works well.
- Cool Completely Before Icing: If you opt for icing, let the cake cool to avoid melting.
Nutrition Information
- Serving Size: 1 slice of coffee cake
- Calories: Approximately 280
- Fat: 12g
- Carbohydrates: 42g
- Protein: 3g
- Sugar: 18g
How Do I Store This Dish?
To keep your sour cream coffee cake fresh, store it in an airtight container at room temperature. It lasts about 2-3 days. If you need to store it longer, consider wrapping it tightly in plastic wrap and placing it in the fridge for up to a week. You can also freeze it for up to three months. Just thaw it in the fridge overnight before enjoying.
What Other Substitutes Can You Use in Sour Cream Coffee Cake?
If you’re running low on certain ingredients, no worries! Here are some substitutes:
- Greek Yogurt: Use the same amount as sour cream for a tangy flavor. It also adds creaminess.
- Cottage Cheese: Blend cottage cheese until smooth for a lower-fat option with a similar texture. Measurements stay the same.
- Buttermilk: Replace sour cream with an equal amount of buttermilk. This adds extra moisture and tang.
- Cream Cheese: Soften 1/2 cup of cream cheese and mix it with a little milk to match sour cream’s consistency, giving a rich flavor.
- Applesauce: For a healthier twist, applesauce can replace sour cream in equal portions. It adds moisture with natural sweetness.
Equipment
- oven
- bowl
Ingredients
Cinnamon Crumb Mixture:
- 6 Tablespoons unsalted butter cold and diced
- 2/3 cup packed light or dark muscovado sugar
- 3/4 cup all-purpose flour lightly spooned and leveled
- 2 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
Cake:
- 1/2 cup unsalted butter softened to room temperature
- 3/4 cup granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1 and 1/3 cups all-purpose flour spooned and leveled
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup full-fat sour cream at room temperature
- 2 Tablespoons milk dairy or plant-based
- 1/4 teaspoon salt optional, can be omitted if using salted butter
- 1 teaspoon finely grated lemon zest
Vanilla Icing (Optional):
- 2 Tablespoons heavy cream or milk
- 1 cup powdered sugar sifted
- 1/2 teaspoon pure vanilla extract
Instructions
Step 1: Prepare the Crumb Topping
- Start with the crumb topping. In a medium bowl, combine the cold, diced butter, muscovado sugar, flour, cinnamon, and nutmeg. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Set it aside.
Step 2: Bake the Cake
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper. In another bowl, cream the softened butter and granulated sugar together until light and fluffy. This step adds air, making the cake tender.
Step 3: Add Eggs and Vanilla
- Next, incorporate the eggs, adding them one at a time. Mix in the vanilla extract, ensuring everything is well combined and smooth.
Step 4: Combine the Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add this mixture to the butter-sugar mixture alternately with the sour cream and milk. Start and finish with the flour mixture, mixing only until combined. A little extra mixing can lead to a denser cake, so take care.
Step 5: Mix in the Lemon Zest
- Don’t forget the lemon zest! This tiny touch will elevate the cake’s flavors, adding that extra zing. Fold it into the batter gently.
Step 6: Assemble for Baking
- Pour half the cake batter into your prepared pan. Then, sprinkle half of the crumb topping over it. Pour the remaining batter and then sprinkle the rest of the crumb mixture on top.
Step 7: Bake to Perfection
- Bake in your preheated oven for about 40-45 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 8: Icing (Optional)
- If you’re feeling adventurous and want to add a little sweetness on top, whisk together the heavy cream, powdered sugar, and vanilla extract to make the icing. Drizzle it over the cooled cake.
Notes
- Use Room Temperature Ingredients: Room temperature butter and eggs blend better, giving you a more uniform mix.
- Don’t Overmix: Stir until just combined to keep the cake tender. Overmixing develops gluten, making your cake dense.
- Check for Doneness: Ovens vary. Start checking your cake a few minutes before the suggested bake time by inserting a toothpick.
- Add a Dash of Vanilla: Feel free to boost flavors! A splash of vanilla in the crumb topping or icing works well.
- Cool Completely Before Icing: If you opt for icing, let the cake cool to avoid melting.
Nutrition
Frequently Asked Questions
1. Can I use low-fat sour cream for this recipe?
Absolutely! Low-fat sour cream will work just fine. However, keep in mind that it doesn’t have the same rich flavor as regular sour cream, which can slightly affect the cake’s taste.
2. Can I add fruit to my sour cream coffee cake?
Yes! Blueberries, raspberries, or chopped apples make excellent additions. Gently fold them into the batter before baking for a fruity twist.
3. Why does my cake have a dense texture?
A dense cake often results from overmixing or too much flour. Make sure to measure flour accurately and mix until just combined.
4. How can I make this recipe gluten-free?
Swap out all-purpose flour with a gluten-free blend. Many brands blend various flours and starches to mimic regular flour for baking.
5. Can I prepare the batter ahead of time?
It’s best to bake the batter right after mixing to achieve the right texture. However, you can prepare the crumb topping in advance and store it in the fridge until you’re ready to bake.
Conclusion
Sour cream coffee cake is more than just a tasty bake; it’s an experience that can awaken memories and inspire new ones. The process of mixing ingredients, the aroma filling the kitchen, and the delight of sharing with loved ones is something you won’t want to miss.
Consider this recipe a canvas upon which you can create. Use it as a base, experiment with flavors, and embrace the joy of baking. Every bite of this cake brings comfort and nostalgia, and I hope you find the same joy in each slice you take.
So, gather your ingredients, put on your apron, and let’s celebrate the beauty of home baking together! Whether you’re making it for yourself or sharing with family and friends, this sour cream coffee cake will surely be a hit. Enjoy!