Sour Cream Coffee Cake

Grandma's Coffee Cake recipe... aka the BEST coffee cake ever! This recipe is thick, buttery, and layered with the most delicious cinnamon swirl. The perfect addition to your weekend or holiday brunch!

5 from 1 vote

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Prep Time: 10

Cook Time: 50

Total Time: 1

Servings:

Calories: 399kcal

Author: Cathy Trochelman

Equipment

tube pan

Ingredients

1/2 cup butter softened to room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
3 eggs
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
6 Tablespoons butter
1 cup brown sugar packed
2 teaspoons ground cinnamon
1/2 cup walnuts chopped

Instructions

Preheat oven to 350° F.
In a large bowl, cream together the butter, granulated sugar, and vanilla extract using a stand mixer or hand mixer.
Add the eggs, one at a time, beating well after each addition
In a small bowl, combine the flour, baking powder, and baking soda. Add to the butter mixture a little bit at a time, alternating with the sour cream and mixing well after each addition.
In a separate small bowl, cream the butter, brown sugar, and cinnamon together. Add the nuts and stir well.
Spread half of the batter into a 10 inch tube pan that has been greased and lined on the bottom with wax paper. Sprinkle half of the streusel evenly over the batter, then add the remaining batter and top with the remaining streusel.
Bake at 350° for 50 minutes or until toothpick inserted near the center comes out clean.
Cool completely on a wire rack. Run a sharp knife along the edges, then place a large plate on top of the pan and quickly flip the cake onto the plate. Remove the wax paper, then place a second plate on top of the cake and flip.

Notes

Recipe Variations

- Substitute plain Greek yogurt for the sour cream

- Add extra ground cinnamon

- Add ground nutmeg, cardamom, ginger, or allspice

- Make it gluten free by using a 1:1 gluten free flour substitute

- Substitute almond extract, maple extract, or pumpkin pie extract for the vanilla

- Bake it in a bundt pan or square baking pan

- Use chopped pecans instead of walnuts

- Drizzle with powdered sugar icing before serving

Storing & Freezing

Coffee Cake can be stored, covered, at room temperature for up to one week. If you need to store it longer, transfer it to the fridge, where it will last for 2 weeks. You can also freeze coffee cake by wrapping it tightly in plastic wrap, then double wrapping it tightly in foil. Extra large ziploc freezer bags also work well! It will keep in the freezer for up to 6 months, and can thaw overnight at room temperature.

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