If you’re craving a timeless treat that feels like a warm hug from the past, look no further than Grandma’s Sour Cream Coffee Cake Recipe. This beloved cake combines a tender, moist crumb with a perfectly sweet and cinnamon-kissed streusel topping that melts into every bite. With rich layers of buttery goodness and the subtle tang of sour cream, this coffee cake never fails to bring smiles around the breakfast table or any cozy afternoon gathering. It’s a recipe that truly celebrates comfort and tradition in the most delicious way.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role in creating the perfect balance of flavors and textures. From the crunchy walnuts to the rich sour cream, each element is simple but essential to the success of this cake.
- 1 cup walnuts (halves or pieces): Adds a delightful crunch and earthy flavor contrast to the sweet cake.
- 1 tablespoon ground cinnamon: Brings warmth and spice, pivotal for that classic coffee cake taste.
- ⅓ cup brown sugar (packed): Sweetens the streusel and contributes a subtle caramel note.
- 5⅓ tablespoons unsalted butter, chilled and cubed: Helps create the crumbly streusel topping with rich flavor.
- ½ cup all-purpose flour: Combines with streusel ingredients to provide structure and texture.
- 2 cups all-purpose flour: The backbone of the cake batter to ensure crumbly yet tender results.
- ½ teaspoon baking soda: A leavening agent for lightness and fluffiness.
- 1 ½ teaspoons baking powder: Works with baking soda for the perfect rise.
- 1 cup unsalted butter (softened): Adds creaminess and moisture to the cake itself.
- 1 ½ cups granulated sugar: Sweetens the batter just right without overpowering.
- 2 large eggs: Bind the ingredients and add richness.
- 1 teaspoon vanilla extract: Enhances the overall flavor profile with sweet, aromatic notes.
- 1 cup full-fat sour cream: The secret ingredient that keeps the cake moist and adds a slight tang.
How to Make Grandma’s Sour Cream Coffee Cake Recipe
Step 1: Prepare Your Pan
Begin by preheating your oven to 325°F. Grease and flour a bundt pan thoroughly, which will ensure your gorgeous coffee cake slips right out without sticking, letting you marvel at its beautiful shape.
Step 2: Make the Streusel Topping
In a food processor, combine the chopped walnuts, ground cinnamon, brown sugar, chilled and cubed butter, and the ½ cup flour. Pulse until the mixture turns into coarse crumbs, perfect for layering a crumbly, sweet topping that will bake into golden crispy bits.
Step 3: Mix the Dry Ingredients for the Cake
In a small bowl, gently whisk together 2 cups all-purpose flour, baking soda, and baking powder. This creates the dry base that will balance the moisture of the sour cream and butter for a tender crumb.
Step 4: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter with granulated sugar on medium speed for 2 to 3 minutes until the mixture is light and fluffy. This step is crucial to incorporate air, which helps make your coffee cake airy and soft.
Step 5: Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract, infusing the batter with warm, sweet notes.
Step 6: Combine Flour and Sour Cream
Add half of the flour mixture to the butter mixture and stir gently until combined. Next, beat in the sour cream, which injects that signature moistness, followed by the remaining flour mixture. Your batter will be thick, just right for layering.
Step 7: Assemble the Cake
Pour half of the streusel mixture into the bottom of your prepared bundt pan, spreading it evenly. Spoon ⅔ of the batter over the streusel and smooth it out carefully. Sprinkle the remaining streusel evenly on top, then top off with the leftover ⅓ batter and smooth the surface. This layering guarantees each slice boasts bits of crunchy streusel in every bite.
Step 8: Bake
Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool completely in the pan. When ready, invert onto a serving tray, ready to impress everyone around your table.
How to Serve Grandma’s Sour Cream Coffee Cake Recipe
Garnishes
A light dusting of powdered sugar adds a delicate touch and visual appeal without overshadowing the natural beauty of the streusel topping. For an extra festive note, sprinkle toasted walnut halves atop just before serving to enhance the nutty flavor.
Side Dishes
This coffee cake is a star on its own, but pairing it with a dollop of fresh whipped cream or a scoop of vanilla ice cream turns it into a decadent dessert. For a breakfast twist, serve alongside fresh fruit or a warm cup of coffee to complement the cake’s cinnamon and vanilla notes.
Creative Ways to Present
Cut into generous wedges and serve on rustic wooden boards for a charming country vibe. Alternatively, this cake makes an elegant addition to a brunch spread, where it can be surrounded by colorful berries and sprigs of mint to brighten up the presentation.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap the cake tightly in plastic wrap or store it in an airtight container to preserve its moisture. It will keep well at room temperature for up to 3 days, making it a perfect make-ahead treat to enjoy throughout the week.
Freezing
If you want to enjoy Grandma’s Sour Cream Coffee Cake Recipe later, freeze it after wrapping tightly in plastic and then aluminum foil to prevent freezer burn. It will stay fresh for up to 3 months—just thaw overnight in the refrigerator before serving.
Reheating
To refresh the cake’s soft texture, warm individual slices in the microwave for about 15 seconds or pop them in a preheated 300°F oven for 10 minutes. This step will bring back that freshly baked feel, making each bite as delightful as the first.
FAQs
Can I substitute walnuts in Grandma’s Sour Cream Coffee Cake Recipe?
Absolutely! While walnuts give a lovely crunch and flavor, feel free to swap them for pecans or almonds, or omit nuts entirely if you prefer a nut-free version.
Why is sour cream used in the recipe?
Sour cream adds moisture and a subtle tang, contributing to a tender crumb and boosting the overall richness of the cake. It also balances the sweetness, preventing the cake from feeling heavy.
Can I make this coffee cake gluten-free?
You can experiment by replacing all-purpose flour with a gluten-free blend, but results may vary depending on the blend used. Consider adding a binder like xanthan gum if your mix doesn’t already include it to maintain the cake’s texture.
How do I know when the cake is fully baked?
The best test is to insert a toothpick into the center; if it comes out clean or with just a few moist crumbs, your cake is done. Avoid opening the oven frequently while baking to keep the temperature steady.
Can this cake be made in a different pan?
Yes! While a bundt pan gives that classic look, you can also bake it in a 9×13-inch pan. Just keep an eye on the baking time; it will likely need less time to bake fully in a shallower pan.
Final Thoughts
Sharing the joy of Grandma’s Sour Cream Coffee Cake Recipe feels like passing down a little slice of happiness. Its perfect blend of crunchy streusel, tender crumb, and cozy flavors makes it a must-try for anyone wanting to bring some old-fashioned comfort into their kitchen. I promise, once you take that first bite, this coffee cake will become a treasured favorite just like it was in Grandma’s kitchen.
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Grandma’s Sour Cream Coffee Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Grandma’s Sour Cream Coffee Cake is a classic, moist, and tender bundt cake featuring a cinnamon walnut streusel layered throughout. Perfectly balanced with a rich sour cream base and a sweet, crumbly topping, this coffee cake is ideal for breakfast, brunch, or an afternoon treat with coffee or tea.
Ingredients
Streusel
- 1 cup walnuts (halves or pieces)
- 1 tablespoon ground cinnamon
- ⅓ cup brown sugar, packed
- 5⅓ tablespoons unsalted butter, chilled and cubed
- ½ cup all-purpose flour
Cake
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- 1 ½ teaspoons baking powder
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup full-fat sour cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a bundt pan to prevent sticking, then set it aside.
- Make Streusel: Combine walnuts, ground cinnamon, brown sugar, chilled cubed butter, and ½ cup flour in a food processor. Pulse until the mixture forms coarse crumbs resembling a rough streusel topping.
- Mix Dry Ingredients: In a small bowl, whisk together the 2 cups flour, baking soda, and baking powder until evenly combined. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat softened butter and granulated sugar on medium speed for 2 to 3 minutes until the mixture is light and fluffy, which helps create a tender crumb.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition, then add the vanilla extract and mix until combined.
- Combine Batter: Add half of the dry flour mixture to the butter mixture and mix just until combined. Next, beat in the sour cream. Finally, mix in the remaining flour mixture. The batter will be thick and creamy.
- Assemble Cake Layers: Pour half of the streusel mixture evenly into the bottom of the prepared bundt pan. Spread 2/3 of the cake batter over the streusel, smoothing gently with an offset spatula or the back of a spoon. Sprinkle the remaining streusel evenly on top of this layer, then carefully spread the remaining 1/3 of the batter over the streusel, smoothing it out for an even finish.
- Bake: Place the bundt pan in the preheated oven and bake for 50 to 60 minutes. Test doneness by inserting a toothpick into the cake; it should come out clean or with just a few moist crumbs.
- Cool and Serve: Let the cake cool completely in the pan on a wire rack. Once cooled, invert the cake onto a serving tray. Slice and serve with coffee or tea for a delightful treat.
Notes
- Using full-fat sour cream ensures a moist and rich texture; low-fat versions may result in a drier cake.
- Make sure the butter for the cake is softened but the butter in the streusel is cold for the proper texture.
- Do not overmix the batter after adding flour to avoid a dense cake.
- Allow the cake to cool completely before removing from the pan to prevent breakage.
- Walnuts can be substituted with pecans or omitted for nut-free versions.
- Store the cake covered at room temperature for up to 2 days or refrigerate for longer freshness.
