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
Scale
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.
