If you’ve ever wanted to capture the cozy, nostalgic warmth of freshly baked goodness straight from grandma’s kitchen, look no further because Grandma’s Sour Cream Coffee Cake Recipe is exactly that kind of treat. This classic coffee cake is famous for its tender crumb, perfectly balanced cinnamon-sugar swirl, and that subtle tang from the sour cream that just elevates every bite. It’s the kind of recipe that makes your home smell like comfort and invites everyone to gather ’round for a slice (or three), whether it’s for breakfast, brunch, or a sweet snack. Let me take you through this cherished recipe that feels just like a hug in cake form.
Ingredients You’ll Need
Don’t be fooled by the simplicity of these ingredients; each one plays a vital role in crafting the perfect texture, flavor, and aroma that make Grandma’s coffee cake so unforgettable. These pantry staples come together in harmony to create a moist, fluffy cake with a spiced walnut crunch that’s impossible to resist.
- 1 cup walnuts (halves or pieces): Adds a delightful crunch and rich nuttiness that contrasts with the soft crumb.
- 1 tablespoon ground cinnamon: The warm spice that infuses the swirl and brings comforting flavor.
- ⅓ cup brown sugar (packed): Provides deep caramel notes and sweetness to the cinnamon mixture.
- 5⅓ tablespoons unsalted butter (chilled and cubed): Used in the topping, it helps create a crumbly, buttery swirl texture.
- ½ cup all-purpose flour: Mixed with cinnamon and sugar for the swirl to hold together perfectly.
- 2 cups all-purpose flour: The base of the cake, ensuring a tender and sturdy structure.
- ½ teaspoon baking soda: Gives the cake a gentle lift for that light texture.
- 1 ½ teaspoons baking powder: Boosts the rise for fluffy softness.
- 1 cup unsalted butter (softened): Creamed into the batter, it enriches flavor and moisture.
- 1 ½ cups granulated sugar: Sweetens the cake while helping maintain a tender crumb.
- 2 large eggs: Bind ingredients and add richness.
- 1 teaspoon vanilla extract: Brings warmth and depth to the batter’s flavor profile.
- 1 cup full-fat sour cream: The secret ingredient for tang, moisture, and a melt-in-your-mouth texture.
How to Make Grandma’s Sour Cream Coffee Cake Recipe
Step 1: Prepare Your Pan and Preheat the Oven
Start by preheating your oven to 325°F. Take a bundt pan and give it a good grease and flour to make sure your cake pops out with ease after baking. This step is key because it prevents sticking and helps maintain the cake’s beautiful shape.
Step 2: Make the Cinnamon-Walnut Swirl
In a small bowl, combine the 1 tablespoon of ground cinnamon, ⅓ cup packed brown sugar, 5⅓ tablespoons chilled, cubed unsalted butter, ½ cup all-purpose flour, and 1 cup walnuts. Using your fingers or a pastry cutter, mix until you get a crumbly, sandy mixture. This streusel-style swirl will add that signature texture and flavor contrast in the middle of the cake.
Step 3: Mix the Dry Ingredients
Whisk together 2 cups all-purpose flour, ½ teaspoon baking soda, and 1 ½ teaspoons baking powder in a separate bowl. This combination ensures your cake rises perfectly, giving it just the right bounce without being dense.
Step 4: Cream Butter and Sugar
In a large mixing bowl, cream 1 cup softened unsalted butter with 1 ½ cups granulated sugar until light and fluffy. This process is essential as it incorporates air into the batter, creating a soft, tender crumb.
Step 5: Add Eggs and Vanilla
Beat in the 2 large eggs, one at a time, followed by 1 teaspoon vanilla extract. Each egg helps bind the batter and adds richness, while the vanilla brings a lovely aromatic sweetness.
Step 6: Incorporate Dry Ingredients Alternately with Sour Cream
Gradually add the dry ingredients to the creamed mixture alternately with 1 cup full-fat sour cream, beginning and ending with the dry. Mix each addition just until combined to keep the cake moist and tender.
Step 7: Assemble the Cake
Pour half of the batter into the prepared bundt pan. Evenly sprinkle the entire cinnamon-walnut swirl mixture over this layer, then carefully pour the remaining batter on top, smoothing the surface gently.
Step 8: Bake and Cool
Bake in the preheated oven for 55 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely. This waiting period helps the cake set and makes slicing easier.
How to Serve Grandma’s Sour Cream Coffee Cake Recipe
Garnishes
A light dusting of powdered sugar right before serving adds a touch of elegance and sweet contrast. For a more indulgent twist, drizzle a simple vanilla glaze or melted white chocolate over the top to enhance the cake’s natural flavors.
Side Dishes
This coffee cake pairs perfectly with a steaming cup of coffee or tea, making it an ideal breakfast or afternoon snack. If you want to round out the meal, fresh berries or a dollop of whipped cream can brighten up the plate and add fresh, fruity notes.
Creative Ways to Present
For a festive gathering, try serving slices with small bowls of mixed nuts and cinnamon sticks on the side for extra aroma and texture play. You can also layer pieces of this cake with whipped cream and fresh fruits to create a rustic coffee cake trifecta parfait that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Wrap the cake tightly in plastic wrap or store in an airtight container at room temperature. It will keep moist and delicious for about 2 to 3 days, perfect for enjoying throughout the week.
Freezing
You can freeze leftover slices by wrapping them individually in plastic wrap and placing them in a freezer-safe bag. This way, you can grab a slice anytime and enjoy the magic of Grandma’s Sour Cream Coffee Cake Recipe even after days have passed. Frozen, it will stay good for up to 3 months.
Reheating
To bring back that freshly baked texture, reheat slices in the microwave for 15 to 20 seconds or pop them in a warm oven at 300°F for a few minutes. This refreshes the cake’s moistness and flavor, making each bite taste like new.
FAQs
Can I use different nuts in Grandma’s Sour Cream Coffee Cake Recipe?
Absolutely! While walnuts are classic, pecans or almonds also make delicious substitutions. Just toast them lightly for extra flavor.
Is it necessary to use full-fat sour cream?
Yes, full-fat sour cream helps achieve that rich, moist texture and tangy flavor that defines the cake. Low-fat versions may make the cake less tender.
Can I make this cake in a different pan?
Yes, you can use a 9×13-inch baking pan if you don’t have a bundt pan. The baking time may vary slightly, so start checking around 45 minutes.
What’s the best way to avoid a dry coffee cake?
Be careful not to over-bake and avoid over-mixing the batter. Also, using the full-fat sour cream is key to keeping the cake moist.
Can I add fruit to this coffee cake?
While this recipe shines with its cinnamon-nut swirl, you can fold in blueberries or chopped apples for a fruity twist, just adjust baking time accordingly.
Final Thoughts
Grandma’s Sour Cream Coffee Cake Recipe is truly a timeless classic that invites warmth and nostalgia into your kitchen with each bite. It’s simple, comforting, and absolutely delicious — perfect for sharing or savoring solo with your favorite cup of coffee. I can’t wait for you to try it and create those special memories that make homemade baking so special.
Print
Grandma’s Sour Cream Coffee Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Grandma’s Sour Cream Coffee Cake is a moist, tender, and richly flavored dessert featuring a cinnamon walnut streusel topping and a delicate crumb. This classic recipe combines the tanginess of full-fat sour cream with the warmth of cinnamon and crunchy walnuts, baked to golden perfection in a bundt pan. Perfect for breakfast, brunch, or a comforting dessert, this coffee cake delivers nostalgic homestyle goodness with every bite.
Ingredients
Streusel Topping
- 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 Batter
- 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 the oven to 325°F. Grease and flour a bundt pan thoroughly to prevent sticking and set aside.
- Make the streusel topping: In a medium bowl, combine the walnuts, ground cinnamon, brown sugar, chilled and cubed unsalted butter, and ½ cup of all-purpose flour. Use a pastry cutter or your fingers to blend the mixture until it forms coarse crumbs. Set aside.
- Mix the dry ingredients: In a separate bowl, whisk together the remaining 2 cups of all-purpose flour, baking soda, and baking powder until evenly combined.
- Cream butter and sugar: In a large mixing bowl, beat the softened 1 cup unsalted butter with 1 ½ cups granulated sugar until light and fluffy, about 3-5 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is incorporated before adding the next. Stir in the vanilla extract.
- Combine wet and dry mixtures: Alternately add the flour mixture and the full-fat sour cream to the butter mixture, beginning and ending with the flour. Mix just until combined; avoid overmixing to keep the cake tender.
- Assemble in pan: Spread half of the cake batter evenly into the prepared bundt pan. Sprinkle half of the streusel topping over the batter. Pour the remaining cake batter over the streusel, then finish with the rest of the streusel topping, gently pressing it down into the batter.
- Bake: Bake in the preheated oven for approximately 55 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary slightly depending on your oven.
- Cool and serve: Allow the cake to cool in the pan for about 15 minutes. Carefully invert the cake onto a wire rack to cool completely before slicing and serving.
Notes
- Ensure the butter for the streusel is well chilled to create crumbly topping pieces.
- Do not overmix the batter once the dry ingredients are added to avoid a dense cake.
- Use full-fat sour cream for the best texture and flavor.
- This coffee cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated up to 5 days.
- Warm slices slightly before serving for a fresh-baked taste.
