Sour Cream Coffee Cake
Moist, sweet Sour Cream Coffee Cake is a perfect start to the day! Complete with streusel topping and ripple in the middle.
Servings 10 Serves 8-10
- 2 cups all purpose flour regular or gluten-free measure-for-measure flour blend
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 cup sour cream
- ¾ cup brown sugar packed
- 1 tablespoon unsalted butter
- 1 tablespoon all purpose flour
- 1 teaspoon cinnamon
- 1 cup chopped walnuts
Preheat the oven to 350 degrees F. Spray an angel food pan or tube pan with removeable bottom with non-stick spray.
Sift together dry ingredients; flour, baking powder, baking soda, salt into a large mixing bowl.
In a separate bowl, cream together butter and sugar.
Beat in eggs one at a time. Add vanilla.
Mix in butter/sugar mixture into the dry ingredients.
Add in sour cream a little at a time and mix together.
Make the Streusel. In a small bowl mix the sugar and butter together with a fork. Add the flour, cinnamon and nuts; mix together
Pour in half the batter, sprinkle with half streusel topping. Repeat.
Bake at 350 degrees for 45 minutes; reduce temperature to 325 degrees for 15 additional minutes.
Wrap snugly and store in the refrigerator for up to 5 days. Rewarm slices in the microwave before serving.
Calories: 448kcal | Carbohydrates: 54g | Protein: 7g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 88mg | Sodium: 212mg | Potassium: 191mg | Fiber: 2g | Sugar: 32g | Vitamin A: 533IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 2mg