Mom’s Sour Cream Coffee Cake
Introduction
Are you looking for a delicious treat to enjoy with your morning coffee? Mom’s Sour Cream Coffee Cake is the perfect recipe! This cake is soft, buttery, and layered with warm cinnamon sugar and nuts. Trust me, once you try it, you’ll want to make it all the time!
Why Make This Recipe
This cake is not only easy to make, but it’s also a wonderful way to impress your family and friends. It’s great for breakfast, brunch, or even as a snack with coffee in the afternoon. Plus, the warm smell of cinnamon will fill your home, making everyone excited to dig in!
How to Make Mom’s Sour Cream Coffee Cake
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1/2 cup chopped nuts
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
Directions:
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, combine the flour, baking powder, baking soda, and salt. Gradually add this mixture to the creamed mixture, alternating with the sour cream.
- In a small bowl, mix together the brown sugar, cinnamon, and chopped nuts for the filling.
- Pour half of the cake batter into the prepared pan. Sprinkle half of the filling over the batter. Pour the remaining batter on top, and then sprinkle with the remaining filling.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving. Enjoy it with your morning coffee!
How to Serve Mom’s Sour Cream Coffee Cake
Serve warm or at room temperature. This cake goes perfectly with a cup of coffee or tea. You can also add a dusting of powdered sugar on top for extra sweetness.
How to Store Mom’s Sour Cream Coffee Cake
Store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week.
Tips to Make Mom’s Sour Cream Coffee Cake
- Make sure your butter is soft for easy mixing.
- Feel free to use different nuts or add chocolate chips for a fun twist.
- If you want a richer flavor, let the cake sit overnight before serving.
Variation
Try adding some fresh berries or bananas to the batter for a fruity flavor. You can also swap out the nuts for your favorite dried fruits.
FAQs
1. Can I use low-fat sour cream?
Yes, you can use low-fat sour cream if you prefer a lighter option. The cake will still be tasty!
2. How can I make this recipe gluten-free?
You can use a gluten-free all-purpose flour blend to make this cake gluten-free.
3. Can I freeze the cake?
Absolutely! You can freeze the cake for up to three months. Just wrap it tightly in plastic wrap and store it in a freezer bag. Thaw before serving.
