Sour Cream Coffee Cake

Sour cream keeps this coffee cake thick, rich and moist. You'll love the sugar & nut streusel swirl baked inside this Sour Cream Coffee Cake. A great make-ahead breakfast or brunch cake.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 55

Total Time 1 5

Servings

Calories 339kcal

Ingredients

1 cup butter (softened)
2 cups white sugar
2 large eggs
1 cup sour cream
1/2 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Streusel:

1/2 cup chopped walnuts
1/2 teaspoon cinnamon
2 teaspoons brown sugar

Powdered Sugar Glaze (optional):

1 cup powdered sugar
1/2 teaspoon vanilla
3-4 tablespoons heavy cream

Instructions

Preheat the oven to 350 degrees. Grease and flour a tube/bundt pan.
In a large bowl, cream together the butter, sugar and eggs. Fold in the sour cream and vanilla carefully. Add the dry ingredients and mix well.
Spoon half of the batter into the prepared pan.
In a small bowl, combine the streusel ingredients. Sprinkle the streusel over the batter.
Spoon the remaining batter over the streusel.
Bake at 350 degrees for 50-55 minutes, or until a toothpick inserted in the cake comes out clean.
Allow the cake to cool for at least 35 minutes. Using a knife, loosen the edges of the cake from the pan.
Turn the cake out onto a plate. Cover until serving.
This cake is best when made the day before serving.
**If you'd like to serve the cake with the powdered sugar glaze, simply whisk the 3 glaze ingredients together, adding enough cream to make the glaze able to be drizzled. Drizzle over the cooled cake.

Video

Notes

The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.

Nutrition