Sour Cream Coffee Cake
This ultra moist sour cream coffee cake is topped with a brown sugar and walnut crumb topping. It’s easy to make and perfect for breakfast or dessert.
Equipment
- Electric Mixer
- Tube Pan
Ingredients
For The Cake
- 1 cup unsalted butter, room temperature (226g)
- 1 cup sugar (100g)
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all purpose flour (225g)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 cup sour cream (245g)
For The Topping
- 1 cup brown sugar, packed (213g)
- 2 teaspoons cinnamon
- 1 1/2 cups walnuts, chopped (176g)
Instructions
- Preheat the oven to 350 degrees and spray the tube pan with non-stick spray.
- In a small bowl, combine topping ingredients and set aside.
- In an electric mixer with a paddle attachment, combine butter and sugar. Cream until fluffy (about 5 minutes).
- Add eggs and vanilla. Mix until just combined.
- In a separate bowl, combine dry ingredients.
- Add 1/2 of the dry ingredients to the butter mixture. Mix on low/medium speed until combined.
- Add ½ of the sour cream. Mix until incorporated.
- Add the other half of the dry ingredient mixture. Mix on low/medium speed until just combined.
- Add the remaining sour cream mixture. Mix until combined.
- Pour half of the cake mixture in the tube pan.
- Spread half of the topping mixture evenly over the batter.
- Add the other half of the cake mixture to the pan.
- Spread the remaining topping mixture evenly over the batter.
- Bake for 40-45 minutes or until a toothpick comes out clean.
- Allow cake to cool before removing it from pan (about 45 - 60 minutes).