Sour Cream Coffee Cake Recipe

This Sour Cream Coffee Cake Recipe is a moist and tender recipe, which uses reduced-fat sour cream and chopped walnuts. It’s a classic breakfast treat, ready in about 1 hour.

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Sour Cream Coffee Cake Recipe Ingredients

A classic combination for a perfectly moist and tender cake.

For the Walnut Streusel:

• 1/2 cup packed brown sugar
• 1/4 cup chopped walnuts
• 2 teaspoons ground cinnamon

For the Cake Batter:

• 1 cup granulated sugar
• 1/4 cup butter, softened
• 2 large egg whites
• 1 cup reduced-fat sour cream
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Nonstick cooking spray

How To Make Sour Cream Coffee Cake

A step-by-step guide to this classic breakfast treat.

1. Prep Oven and Make Streusel: Preheat your oven to 350°F. In a small bowl, combine the brown sugar, chopped walnuts, and cinnamon. Stir until well mixed and set aside.
2. Mix the Wet Ingredients: In a large bowl, beat the granulated sugar and softened butter with an electric mixer at medium speed until well-blended, about 5 minutes. Add the egg whites one at a time, beating well after each addition. Beat in the sour cream and vanilla until combined.
3. Combine the Batter: In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this flour mixture to the wet ingredients, beating on low speed just until the batter is smooth and combined. Do not overmix.
4. Layer the Cake: Coat an 8-inch square baking pan with nonstick cooking spray. Spread half of the cake batter evenly into the bottom of the pan. Sprinkle half of the walnut streusel mixture over the batter. Carefully spread the remaining batter on top, followed by the remaining streusel.
5. Bake and Cool: Bake for 45 minutes, or until a wooden pick inserted into the center comes out clean. Let the cake cool on a wire rack before slicing and serving.

Recipe Tips

• Why use sour cream? Sour cream is acidic and fatty, which tenderizes the gluten in the flour. This results in a cake that is incredibly moist with a very fine, tender crumb.
• Can I use full-fat ingredients? Yes. This specific recipe lists reduced-fat sour cream and egg whites for a lighter version, but you can absolutely use full-fat sour cream and whole eggs (use 1 whole egg instead of 2 whites) for a richer cake.
• How do I spread the top layer of batter? The batter is thick, so spreading it over the loose streusel layer can be tricky. Drop the remaining batter in small dollops all over the streusel first, then use the back of a spoon or an offset spatula to gently connect the dollops.
• Don’t overmix! Once you add the flour, mix only until it disappears. Overmixing will make the coffee cake tough and rubbery instead of tender.

What To Serve With Sour Cream Coffee Cake

This cake is the ultimate partner for a hot beverage.

• A fresh cup of hot coffee
• A chai latte or herbal tea
• Fresh fruit salad
• Yogurt parfait

How To Store Sour Cream Coffee Cake

• Room Temperature: This cake stores very well at room temperature. Cover the pan tightly with foil or plastic wrap. It will stay moist for up to 3-4 days.
• Freeze: You can freeze individual slices wrapped in plastic wrap and foil for up to 3 months. Thaw at room temperature or warm gently in the microwave.

Sour Cream Coffee Cake Recipe Nutrition Facts

(Per square, assuming 9 servings)

• Calories: ~280 kcal
• Total Fat: 8g
• Saturated Fat: 3g
• Cholesterol: 15mg
• Sodium: 310mg
• Total Carbohydrate: 48g
• Dietary Fiber: 1g
• Sugars: 28g
• Protein: 4g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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