Oh my goodness, let me tell you about my absolute favorite sour cream coffee cake! This cake is the epitome of moistness, thanks to that magical ingredient—sour cream. It adds a delightful tang that perfectly balances the sweetness, making every bite an indulgent experience. I remember the first time I baked this beauty; I was hosting brunch for some friends and wanted to impress them with something special. As soon as they took their first slice, the room was filled with mmm’s and smiles. Seriously, it’s like a warm hug in cake form! Whether it’s for breakfast, dessert, or a cozy afternoon snack with coffee, this sour cream coffee cake never disappoints. Trust me, once you try it, you’ll be hooked!

Ingredients List

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 cup sour cream
2 large eggs
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup chopped nuts (optional)

How to Prepare Sour Cream Coffee Cake

Getting this sour cream coffee cake ready is a breeze, and I promise you’ll love every minute of it! First things first, preheat your oven to 350°F (175°C). While that’s heating up, grab a 9-inch round cake pan and grease it with butter, then dust it with flour. This little trick prevents any sticky surprises later!

Step-by-Step Instructions

In a mixing bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. This usually takes about 2-3 minutes. Trust me, it makes a difference!
Next, add in the eggs and vanilla extract. Mix until everything is combined nicely. You want that creamy texture to shine through.
Now, stir in the star of the show—sour cream! Make sure it’s well incorporated; this is what gives your cake that moist, tender crumb.
In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This will help evenly distribute those leavening agents.
Gradually add the dry mixture to your wet ingredients, mixing gently until just combined. Be careful not to overmix—this can make your cake tough!
If you’re using nuts, fold them in now. They add a lovely crunch!
Pour the batter into your prepared cake pan, smoothing the top with a spatula.
Bake in your preheated oven for 30-35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
Once baked, let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This is the tough part—waiting to slice into it!

Why You’ll Love This Recipe

Quick prep time—ready in just 15 minutes!
Incredibly moist texture, thanks to the sour cream.
Deliciously sweet with a hint of tang, making it irresistible.
Perfect for breakfast, dessert, or any coffee break.
Simple ingredients you probably already have in your pantry.

Tips for Success

To ensure your sour cream coffee cake turns out perfectly every time, here are some of my favorite tips! First, make sure your butter is softened to room temperature; this helps it cream better with the sugar. Also, don’t skip the flouring step for your cake pan—trust me, it’s a game changer for easy removal! If you want an extra moist cake, consider using full-fat sour cream; it really makes a difference. And finally, let the cake cool before slicing; it helps set the texture and keeps those tempting crumbs intact. Happy baking!

Nutritional Information

Each slice of this sour cream coffee cake is approximately 250 calories. You’ll get about 10g of fat, including 5g of saturated fat, along with 4g of protein and 35g of carbohydrates. There’s also 15g of sugar and 200mg of sodium per serving. Keep in mind these values are estimates and can vary based on specific ingredients used. Enjoy this delightful treat with a little mindful indulgence!

FAQ Section

Can I use low-fat sour cream in this recipe? Absolutely! While using low-fat sour cream will slightly alter the texture, it still works well and will yield a tasty sour cream coffee cake.

What’s the best way to serve this cake? I love serving it warm with a dusting of powdered sugar or a dollop of whipped cream on top. It’s also fantastic alongside a cup of coffee or tea!

Can I add fruit to the batter? Yes! You can fold in some fresh berries or sliced apples for an extra flavor boost. Just be mindful not to add too much, or it might alter the cake’s texture.

How do I know when my coffee cake is done? A toothpick inserted in the center should come out clean or with just a few moist crumbs. If it comes out wet, give it a few more minutes!

Can I freeze this cake? Yes! Once cooled, wrap it tightly in plastic wrap and then foil. You can freeze it for up to 2 months. Just thaw it overnight in the fridge before serving.

Storage & Reheating Instructions

To keep your sour cream coffee cake fresh and delicious, store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze it! Just wrap the cooled cake tightly in plastic wrap and then in foil to prevent freezer burn. It’ll stay good for about 2 months. When you’re ready to enjoy it again, simply thaw it overnight in the fridge. For a warm slice, pop it in the microwave for about 15-20 seconds—perfect with a cup of coffee!

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