Sour Cream Coffee Cake

Classic tender coffee cake with cinnamon-sugar swirl. Special occasion favorite - perfect for brunch or holiday mornings.

IngredientsClear All

For the cake

• 8 tbsp (113g) unsalted butter, softened
• 1 cup (198g) granulated sugar
• 2 large eggs, room temperature
• 2 cups (240g) all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ½ tsp table salt
• 1 cup (227g) sour cream or plain yogurt, room temperature

For the cinnamon-sugar topping

• ½ cup (99g) granulated sugar
• 3 tsp cinnamon (Earl's modification: 50% more than original 2 tsp)
• 2 tsp pure vanilla extract
• ½ cup (57g) chopped walnuts or pecans (optional)

Instructions

1. Preheat and prep: Preheat oven to 350°F. Grease and flour a 9½-inch tube pan or 9-inch square pan.

2. Make the cake batter: In a large bowl, beat together butter, sugar, and eggs until light and fluffy. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

3. Combine wet and dry: Add flour mixture to butter mixture alternating with sour cream, beginning and ending with flour mixture. Stir after each addition until just combined. Don't overmix.

4. Make the topping: In a small bowl, combine sugar, cinnamon, vanilla extract, and nuts (if using) until mixture is crumbly.

5. Layer the cake: Spread half the batter in prepared pan. Sprinkle half the cinnamon-sugar topping over the batter. Spread remaining batter on top, then sprinkle with remaining topping.

6. Bake: Bake for 30-40 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Tube pans may take closer to 40 minutes; square pans may be done around 30-35 minutes.

7. Cool and serve: For tube pans: cool in pan for 10 minutes, then loosen edges with a knife and carefully invert onto a serving plate. For square pans: cool briefly and serve directly from the pan. Enjoy warm or at room temperature.

Notes

Earl's modifications:

• Increase cinnamon to 3 tsp (50% more than original 2 tsp) - "because I love cinnamon"
• This makes the swirl more pronounced and flavorful

Pan options:

• 9½-inch tube pan (angel food cake pan): traditional presentation, elegant
• 9-inch square pan: easier to serve, more casual
• Can also use a bundt pan

Room temperature ingredients:

• Eggs and sour cream should be at room temperature for best texture
• Cold ingredients can cause butter to seize and create lumps
• Take them out 30-60 minutes before baking

Make ahead:

• Can be made the night before and served the next morning
• Stores covered at room temperature for 3-4 days
• Freezes beautifully for up to 3 months (wrap tightly in plastic, then foil)

Sour cream vs yogurt:

• Sour cream creates richer, more tender crumb
• Plain yogurt works well and reduces calories slightly
• Greek yogurt can be used but thin with a little milk (too thick otherwise)

Nut options:

• Walnuts are traditional
• Pecans add buttery sweetness
• Can omit entirely for nut-free version
• Can toast nuts first for deeper flavor

Serving suggestions:

• Perfect with coffee or tea
• Great for holiday mornings (Christmas, Easter, Mother's Day)
• Excellent brunch contribution
• Kids love it for special breakfast treats

Texture tips:

• Don't overmix the batter - mix just until combined for tender cake
• Room temperature ingredients are key to smooth batter
• The swirl creates a streusel-like layer inside and on top

Family notes: This is a special occasion recipe - holiday mornings, brunches, celebrations. Perfect for creating memories and traditions with family.

Source

From King Arthur Baking