Description
This delectable Sour Cream Coffee Cake combines a tender, moist crumb with a delightful cinnamon walnut swirl. Perfectly balanced with tangy sour cream and a hint of vanilla, it’s an ideal treat for breakfast, brunch, or a cozy coffee break. The golden-baked cake features a crunchy cinnamon-spiced walnut filling that adds texture and warmth to every bite.
Ingredients
Scale
Cake Batter
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Cinnamon Walnut Filling
- ½ cup chopped walnuts
- â…“ cup brown sugar
- 1 teaspoon cinnamon
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch bundt or tube pan thoroughly to ensure easy cake release after baking.
- Mix Wet Ingredients: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated. Then blend in the sour cream and vanilla extract for moisture and flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, stirring carefully until just combined to keep the batter tender. Avoid overmixing.
- Prepare the Filling: In a small bowl, combine the chopped walnuts, brown sugar, and cinnamon, mixing until evenly blended. This mixture will create the flavorful swirl inside the cake.
- Layer the Batter and Filling: Spoon half of the cake batter into the prepared pan, spreading it evenly. Sprinkle the cinnamon walnut filling uniformly over the batter. Add the remaining batter on top and smooth the surface with a spatula.
- Bake the Cake: Place the pan in the preheated oven and bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean indicating the cake is done.
- Cool and Serve: Allow the cake to cool in the pan for about 15 minutes to set. Then invert it onto a wire rack and cool completely. Optionally, dust the top with powdered sugar before serving for an elegant finish.
Notes
- Ensure butter is softened to room temperature for easier creaming and better texture.
- Do not overmix the batter once the dry ingredients are added to avoid a tough cake.
- Chopped walnuts can be toasted lightly for enhanced flavor before mixing with filling.
- Use a toothpick or cake tester to check doneness starting at 45 minutes to prevent overbaking.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
- This cake can also be made in a 9×13 inch pan but adjust baking time accordingly, reducing it to around 35-40 minutes.
