Mom’s Sour Cream Coffee Cake is a beloved recipe that brings warmth and comfort to any gathering. It’s a delicious treat that combines the rich flavors of butter and sugar with a hint of cinnamon. Perfect for breakfast, brunch, or as an afternoon snack, this cake is sure to leave a lasting impression on family and friends.
Why Make This Recipe
There are many reasons to whip up a batch of Mom’s Sour Cream Coffee Cake. First, it’s incredibly easy to make, even for novice bakers. The ingredients are simple and accessible. Second, the cake is moist and flavorful, thanks to the addition of sour cream. It also offers a wonderful cinnamon-sugar swirl that adds a delightful touch. Lastly, this recipe is versatile, making it perfect for any occasion, from casual coffee chats to festive gatherings.
How to Make Mom’s Sour Cream Coffee Cake
Making Mom’s Sour Cream Coffee Cake is straightforward and enjoyable. You will start by mixing the key ingredients, then layer them to create a beautiful and delicious cake. Let’s dive into the specifics of the ingredients and directions.
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 brown sugar
- 2 teaspoons ground cinnamon
- 1 cup chopped nuts (optional)
Directions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, combine the flour, baking powder, baking soda, and salt. Gradually add to the butter mixture alternately with sour cream, beginning and ending with the flour mixture.
- Spread half of the batter into the prepared pan.
- In a small bowl, mix brown sugar, cinnamon, and nuts. Sprinkle half of this mixture over the batter.
- Spread the remaining batter on top and sprinkle the rest of the cinnamon mixture over it.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.
How to Serve Mom’s Sour Cream Coffee Cake
Mom’s Sour Cream Coffee Cake is best enjoyed warm or at room temperature. You can serve it plain, or add a dusting of powdered sugar on top for a touch of sweetness. This cake pairs wonderfully with a cup of coffee or tea, making it a great addition to your morning routine or afternoon breaks.
How to Store Mom’s Sour Cream Coffee Cake
To store Mom’s Sour Cream Coffee Cake, place it in an airtight container and keep it at room temperature for up to three days. If you wish to keep it longer, you can refrigerate it for up to a week. For longer storage, consider freezing the cake. Wrap it tightly in plastic wrap and then aluminum foil. It can be frozen for up to three months. Just thaw it in the fridge before serving.
Tips to Make Mom’s Sour Cream Coffee Cake
- Make sure your butter is softened to room temperature for the best texture.
- Use fresh cinnamon for a stronger flavor.
- If you like a nutty crunch, consider adding walnuts or pecans to the batter.
- You can adjust the sugar in the cinnamon mixture based on your taste preference.
Variation
If you want to try something different, you can swap the cinnamon with cocoa powder for a chocolatey twist. You can also add different fruits, like blueberries or apples, to the batter for additional flavor.
FAQs
Q: Can I use Greek yogurt instead of sour cream?
A: Yes, Greek yogurt is a good substitute for sour cream in this recipe. It will add a similar creaminess.
Q: Is it necessary to use nuts?
A: No, the nuts are optional. If you prefer a nut-free cake, simply omit them from the recipe.
Q: Can I make this cake ahead of time?
A: Absolutely! You can bake the cake a day or two in advance and store it in an airtight container until you’re ready to serve.
Mom’s Sour Cream Coffee Cake
Ingredients
Cake Batter
- 1 cup unsalted butter, softened Make sure butter is at room temperature.
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream Can substitute with Greek yogurt.
Cinnamon Sugar Mixture
- ½ cup brown sugar
- 2 teaspoons ground cinnamon Use fresh for a stronger flavor.
- 1 cup chopped nuts (optional) Consider walnuts or pecans for added crunch.
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, combine the flour, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the butter mixture alternately with sour cream, beginning and ending with the flour mixture.
Assembly and Baking
- Spread half of the batter into the prepared pan.
- In a small bowl, mix brown sugar, cinnamon, and nuts. Sprinkle half of this mixture over the batter.
- Spread the remaining batter on top and sprinkle the rest of the cinnamon mixture over it.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.
