Whether you eat this for breakfast or dessert, this sour cream coffee cake is sure to please!
Sour Cream Coffee Cake Stays Moist
Unlike many “quick-bread” types of coffee cakes, this one stays moist the next day. The sour cream in the batter is responsible for the moistness.
Sour cream also gives a little zing to the taste. This offsets the sweetness of the streusel topping and filling and it’s a nice combination of flavors. This cake is all about balance!
Heavy-Duty Stand Mixer Required
A hand mixer is out for mixing this cake’s batter. A hand mixer just doesn’t have a powerful enough motor to handle the job. This batter is thick and dense.
So haul out your Kitchen Aid, Cuisinart Pro or Kenwood. These machines can stand up to the density of this cake’s batter easily. As I mentioned before, the batter is quite dense so you’ll need a good mixer. I know those machines won’t have any problems with it. Personally, I have the Kitchen Aid, but my sister has a Kenwood and that machine is even better, however, they are rather costly.
Now we get to the good part!
This cake hasn’t got just one ripple of sweet cinnamon streusel; it has two! Then it’s crowned with the remaining streusel for the topping.
The topping gets crispy and crunchy while the cake bakes. What a delightful sensation it is to bite into this and get that burst of flavor and a nice crunch to boot. I love this cake!
I chose to use pecans for the nuts. Pecans (to me) have a much fuller and sweeter flavor than walnuts. Walnut skins can be a bit bitter to my taste, and while I like them, I much prefer pecans, especially with this cake.
Pecans also add a warm depth of flavor to the streusel. Of course you can use walnuts, or any other nut you like or have on hand. However, it’s my personal opinion that this sour cream coffee cake is far superior with pecans.
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Sour Cream Coffee Cake
- 1 cup butter softened
- 2 3/4 cups sugar divided
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups sour cream 16 ounces
- 2 tbs ground cinnamon
- 3/4 cup chopped pecans
- Preheat oven to 350 degrees F. Grease a 10-inch tube pan; set aside.
- In a large bowl, cream butter and 2 cups sugar until light fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth.
- Spoon a third of batter into the prepared pan. Combine cinnamon, nuts and remaining sugar; sprinkle a third over batter in pan. Repeat layers two more times. Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.
*Adapted from Taste of Home
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