Mom's Sour Cream Coffee Cake
A deliciously moist coffee cake featuring a rich cinnamon-sugar swirl, perfect for breakfast or as an afternoon snack.
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 9x13 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.
Notes
Best enjoyed warm or at room temperature. Dust with powdered sugar for extra sweetness.