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Grandma’s Sour Cream Coffee Cake Recipe

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★★★★★

4.5 from 106 reviews

Grandma’s Sour Cream Coffee Cake is a moist and tender cake perfect for breakfast or dessert. It features a buttery cake batter swirled with a cinnamon-sugar and nut mixture, baked to golden perfection in a 9×13-inch pan. The sour cream adds richness and a slight tang that complements the sweet cinnamon filling.

Ingredients

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Cake Batter

  • ½ cup butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sour cream
  • 1 teaspoon vanilla extract

Cinnamon Mixture

  • ¼ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ cup chopped nuts (optional)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and grease a 9×13-inch baking pan thoroughly to prevent sticking.
  2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and 1 cup granulated sugar until the mixture is light and fluffy, which helps incorporate air for a tender cake.
  3. Add Eggs: Add 2 large eggs to the creamed mixture one at a time, beating well after each addition to fully incorporate them and maintain a smooth batter.
  4. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly distributed.
  5. Mix Batter with Dry Ingredients and Sour Cream: Add half of the dry ingredients to the butter mixture and stir gently until just combined. Then add half of the sour cream and mix again until blended. Repeat with the remaining dry ingredients and sour cream in the same manner, being careful not to overmix.
  6. Add Vanilla: Stir in the vanilla extract to the batter for added flavor and set the batter aside.
  7. Prepare Cinnamon Mixture: In a small bowl, combine the light brown sugar, granulated sugar, ground cinnamon, and chopped nuts if using. Mix well to ensure the cinnamon flavor is evenly incorporated.
  8. Layer the Cake Batter and Cinnamon Mixture: Spread half of the cake batter evenly over the bottom of the greased pan; it will be a thin layer. Sprinkle half of the cinnamon mixture evenly over this layer.
  9. Add Remaining Batter and Cinnamon Mixture: Dollop the remaining batter over the cinnamon layer in small portions and gently spread it out evenly. Finally, sprinkle the remaining cinnamon mixture on top for a cinnamon-swirled effect.
  10. Bake: Place the pan in the preheated oven and bake for approximately 40 minutes, or until a toothpick inserted into the center comes out clean.
  11. Cool and Serve: Allow the cake to cool completely in the pan before cutting into squares and serving.

Notes

  • Chopped nuts are optional but add a nice crunch and texture to the cinnamon mixture.
  • Do not overmix the batter once the flour is added to keep the cake tender and light.
  • Ensure the cake is fully cooled before cutting to maintain clean slices.
  • Can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
  • Enjoy with coffee or tea for a classic treat.

Keywords: Sour cream coffee cake, cinnamon coffee cake, easy coffee cake, breakfast cake, classic coffee cake, nut coffee cake

Find it online: https://tastygenius.com/grandmas-sour-cream-coffee-cake-recipe/