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Classic Sour Cream Coffee Cake

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Tender and moist, this classic sour cream coffee cake is the perfect decadent treat for your next brunch spread! Complete with streusel AND a cinnamon swirl AND a vanilla glaze, this coffee cake is what dreams are made of.

Tender and moist, this classic sour cream coffee cake is the perfect decadent treat for your next brunch spread! Complete with streusel AND a cinnamon swirl AND a vanilla glaze, this coffee cake is what dreams are made of.

  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 16 servings
  • Category: breakfast
  • Method: oven
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 16 servings
  • Category: breakfast
  • Method: oven
  • Cuisine: american
Units:

Ingredients

for the cake

  • 3/4 cup Simply Nature Organic Butter, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 3 Simply Nature Organic Grade A Cage Free Large Brown Eggs, room temperature
  • 1 Tablespoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup Friendly Farms Light Sour Cream

For the brown sugar swirl

  • 1/2 cup brown sugar
  • 1 tablespoon cinnamon

For the Streusel

  • 1/2 cup brown sugar
  • 1/3 cup all-purpose flour
  • 1 Tablespoon cinnamon
  • 1/2 cup walnuts, chopped
  • 1/8 teaspoon salt
  • 1/4 cup Simply Nature Organic Butter, room temperature

Instructions

    1. Preheat oven to 350°F. Line a tube pan with parchment paper on the bottom, then grease the sides with butter. Set aside.
    2. In a large bowl, beat the butter and sugars together until light and fluffy. Add in the eggs and vanilla extract.
    3. In a separate bowl, combine the flour, baking powder, baking soda, and salt, whisking to combine. Slowly alternate folding in the flour mixture and the low fat sour cream into the wet ingredients until everything is combined.
    4. To make the streusel, place the walnuts, cinnamon, flour, salt and sugar in a food processor and pulse until the walnuts look well chopped. Pulse in the butter until just combined.
    5. To make the brown sugar swirl mixture, combine the brown sugar and cinnamon in a small bowl. Stir to combine and set aside.
    6. Pour half of the batter into the tube pan, then sprinkle with brown sugar mixture. Pour in the rest of the batter, then top with the streusel. You’ll want to squeeze the streusel into your hands, making it dense like wet sand, then sprinkle it over the batter. Bake for 50 minutes, then allow to cool slightly before removing from pan!
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