Mom’s Sour Cream Coffee Cake
A delightful and comforting cake with a tender crumb, sweetened and spiced to perfection, ideal for family gatherings and warm moments.
Ingredients
For the Cake Batter
- 1 cup unsalted butter, softened Make sure the butter is at room temperature.
- 1 cup granulated sugar Adds sweetness.
- 2 large eggs Enriches the batter for texture.
- 1 teaspoon vanilla extract Provides a warm, aromatic note.
- 2 cups all-purpose flour Forms the sturdy base.
- 1 teaspoon baking powder Gives the cake the perfect rise.
- 1/2 teaspoon baking soda Enhances leavening.
- 1/2 teaspoon salt Balances the sweetness.
- 1 cup sour cream Adds tangy richness and moisture.
For the Cinnamon Mixture
- 1/2 cup brown sugar Brings depth to the sweetness.
- 2 teaspoons ground cinnamon Fills your kitchen with an alluring aroma.
- 1 cup chopped nuts (optional) Adds a delightful crunch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Incorporate the eggs one at a time, beating well after each addition, and then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually mix the dry ingredients into the butter mixture, alternating with the sour cream.
- Spread half of the batter into the prepared pan.
- In a small bowl, mix the brown sugar, cinnamon, and nuts (if using). Sprinkle half of this mixture over the batter.
- Layer the remaining batter over the cinnamon mixture, then sprinkle the rest of the cinnamon topping.
Baking
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for about 10 minutes in the pan before transferring it to a wire rack.
Notes
Allow cake to cool slightly before slicing. Feel free to experiment with additional spices or swap nuts for chocolate chips.