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
Scale
Streusel
- 1 cup walnuts (halves or pieces)
- 1 tablespoon ground cinnamon
- â…“ cup brown sugar, packed
- 5â…“ 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.
