Sour Cream Coffee Cake is a classic dessert that is perfect for tea parties, brunches, and gatherings with friends. This cake is composed of a tender crumb topped with a cinnamon-pecan mixture, offering a sweet and nutty flavor. It is an incredibly easy cake to make and can be paired perfectly with coffee, tea, or even a glass of milk.
Ingredients and Preparations
Ingredients for Sour Cream Coffee Cake
This classic dessert’s ingredients are usually staples in most kitchens. To make a Sour Cream Coffee Cake, one needs:
- 1/2 cup salted butter 1 stick
- 1/2 cups granulated sugar
- 1 large egg
- 1/2 cup sour cream
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
For the cinnamon-pecan topping, one can use:
- 1 cup pecans , chopped
- 1 teaspoon ground cinnamon
- 1/4 cup brown sugar
Step-by-step Preparation of Sour Cream Coffee Cake
To make a delicious Sour Cream Coffee Cake, here are the steps to take:
- Apply a thin layer of oil to a baking pan that measures 8×8 inches.
- Preheat oven to 350 degrees F.
- Mix the ingredients for the topping in a bowl and leave it aside.
- Cream together butter and sugar in a mixing bowl until it turns pale and fluffy. Proceed by adding an egg and mixing it in, then incorporate sour cream and vanilla while continuing to mix.
- Combine the flour, baking soda, and baking powder in a different bowl and mix well with a whisk.
- Combine the dry ingredients with the butter mixture, stirring until they are fully incorporated.
- Place half of the batter into the pan that you have prepared and spread it out evenly to create a smooth and level bottom layer.
- Evenly distribute half of the topping mixture onto the surface. Proceed to place the remaining batter on top and spread it out smoothly to create a uniform layer.
- Scatter the rest of the topping mixture on top.
- Cook the mixture in a heated oven for 35-45 minutes or until a toothpick inserted into the middle comes out free of any batter or with only a few small pieces remaining.
- During the baking process, it is recommended to periodically examine the mixture. It may be necessary to cover the top with aluminum foil to prevent excessive browning.
- Let it cool for a minimum of 10 minutes before you serve it.
Adding Flavors and Variations
The beauty of this dessert is that one can easily customize it to suit their taste buds. Here are some add-ons and variations that one can try:
Add-ons and Variations of Sour Cream Coffee Cake
Fruit: Add some fresh or canned sliced fruit like apples, peaches, or blueberries to the batter before baking. This will add a fruity flavor and moistness to the cake.
Chocolate chips: Mix in some chocolate chips to the batter for a sweeter, richer taste.
Streusel: Instead of just sprinkling toppings, mix in some streusel to the batter for a crunchy texture.
Cream cheese filling: Add a layer of cream cheese filling in the middle of the cake batter for a creamy tangy center.
Alternate Ingredients for Healthier Options
For those who want a healthier version of the Sour Cream Coffee Cake, here are some alternative ingredients that one can use:
Whole wheat flour: Use whole wheat flour instead of all-purpose flour. Whole wheat flour is higher in nutrients and fiber, which makes it a healthier choice.
Coconut sugar: Substitute granulated sugar with coconut sugar. Coconut sugar is lower in fructose and has a lower glycemic index, which makes it a healthier alternative.
Greek yogurt: Replace the sour cream with Greek yogurt. Greek yogurt is higher in protein and lower in fat than sour cream, making it a healthier alternative.
Coconut oil: Use coconut oil instead of unsalted butter. Coconut oil is a healthier fat option and it adds a coconut aroma, which pairs well with the cinnamon-pecan topping.
Tips for Baking and Serving
Tips and Tricks for Perfecting your Sour Cream Coffee Cake
Sour cream coffee cake is a classic dessert that can be enjoyed any time of day. To ensure your cake turns out perfectly every time, here are some tips and tricks to follow:
- Make sure all your ingredients are at room temperature before mixing them together.
- Mix the dry ingredients separately and sift them before adding to the wet ingredients. This will ensure that the flour is evenly distributed throughout the cake.
- Use good quality ingredients, especially the cinnamon and nuts for the topping.
- Don’t overmix the batter, as this can cause the cake to be dense instead of light and fluffy.
- Line the cake pan with parchment paper or grease it with cooking spray to prevent the cake from sticking.
How to Serve and Store your Sour Cream Coffee Cake
Sour cream coffee cake is best enjoyed fresh out of the oven, but it can still taste great even a few days after baking. Here are some tips on serving and storing your cake:
- Let the cake cool completely before slicing it. This will prevent it from falling apart and make it easier to cut into.
- To serve, sprinkle some powdered sugar over the top or drizzle with icing.
- Store leftover cake in an airtight container at room temperature for up to three days. Alternatively, wrap the cake tightly with plastic wrap and store in the freezer for up to three months.
- To thaw the cake, place it in the refrigerator overnight or on the counter for a few hours before serving.
Common Mistakes to Avoid
Avoid These Common Mistakes When Baking Sour Cream Coffee Cake
Sour cream coffee cake is a delectable dessert that can be enjoyed at any time of the day. However, there are certain mistakes that many people tend to make when baking it. Here are some tips on what to avoid when baking sour cream coffee cake:
Using cold ingredients: It is essential to use room temperature ingredients to make sure that they mix evenly. Eggs, sour cream, and butter should all be taken out of the fridge ahead of time.
Over-mixing the batter: Over-mixing the batter can cause the cake to become dense and heavy. Mix it until it is just combined and lumpy so that it doesn’t become overly dense.
Not measuring the ingredients accurately: Baking is a science, and the measurements have to be precise. If the ingredients are not measured accurately, the texture and flavor can be affected.
Over-baking the cake: Make sure to keep a close eye on the cake while it is in the oven. Over-baking it can cause it to become too dry and crumbly.
Adding too much topping: While a good cinnamon-pecan topping is delicious, adding too much can overpower the cake and make it too sweet. Use the recommended amount or adjust accordingly.
Other Similar Recipes
If you like this recipe, here are some other similar recipes you might like:
- Caramel Apple Eclair Cake
- Caramel Apple Dump Cake
- Spice Cake with Cream Cheese Frosting
- Chocolate Turtle Poke Cake
Frequently Asked Questions
Frequently Asked Questions about Sour Cream Coffee Cake
Here are some answers to the most commonly asked questions about sour cream coffee cake:
What makes the cake moist?
Sour cream is the key ingredient that makes the cake moist and tender. It also adds a tangy flavor that complements the sweetness of the cake.
Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt can be used as a substitute for sour cream in this recipe. It will still provide the moisture and tanginess that is needed for the perfect cake.
Can I freeze the cake?
Yes, the cake can be frozen for up to three months. Wrap it tightly in plastic wrap and place it in an airtight container before freezing. Thaw overnight in the fridge before serving.
How long does the cake stay fresh?
The cake can stay fresh for up to five days if stored properly in an airtight container at room temperature.
Can I add other toppings?
Yes, you can get creative with the toppings. Some popular options include chocolate chips, blueberries, or a streusel topping.
Sour Cream Coffee Cake
INGREDIENTS
- 1/2 cup salted butter 1 stick
- 1/2 cups granulated sugar
- 1 large egg
- 1/2 cup sour cream
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
For the cinnamon-pecan topping, one can use:
- 1 cup pecans chopped
- 1 teaspoon ground cinnamon
- 1/4 cup brown sugar
INSTRUCTIONS
- Apply a thin layer of oil to a baking pan that measures 8×8 inches.
- Preheat oven to 350 degrees F.
- Mix the ingredients for the topping in a bowl and leave it aside.
- Cream together butter and sugar in a mixing bowl until it turns pale and fluffy. Proceed by adding an egg and mixing it in, then incorporate sour cream and vanilla while continuing to mix.
- Combine the flour, baking soda, and baking powder in a different bowl and mix well with a whisk.
- Combine the dry ingredients with the butter mixture, stirring until they are fully incorporated.
- Place half of the batter into the pan that you have prepared and spread it out evenly to create a smooth and level bottom layer.
- Evenly distribute half of the topping mixture onto the surface. Proceed to place the remaining batter on top and spread it out smoothly to create a uniform layer.
- Scatter the rest of the topping mixture on top.
- Cook the mixture in a heated oven for 35-45 minutes or until a toothpick inserted into the middle comes out free of any batter or with only a few small pieces remaining.
- During the baking process, it is recommended to periodically examine the mixture. It may be necessary to cover the top with aluminum foil to prevent excessive browning.
- Let it cool for a minimum of 10 minutes before you serve it.
