Sour cream coffee cake is tender, moist, crumby and plain delicious. It is also quite easy to make and great with, well, a nice cup of coffee or tea. It is a great addition to any brunch menu as well.
You will be preparing some nuts for the middle and top of this cake. You can use any kind of nut you want. I used hazel nuts for this particular one but walnuts, almonds or macadamia nuts could work great as well.
I made this sour cream coffee cake with my sour cream substitute as I can not find any sour cream where I live. So, don’t be discouraged if you can not find it either. There is a simple and fast solution to that problem.
Here is what you are going to need for this delicious sour cream coffee cake:
½ cup softened, unsalted butter plus more for the pan
1 cup sugar
2 eggs – room temperature
2 cups sifted flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups sour cream
1 teaspoon vanilla extract
½ cup dark brown sugar
1 teaspoon ground cinnamon
1 cup chopped nuts – walnuts, hazelnuts or macadamia nuts
Heat oven to 350 degrees and prep an 11” round cake pan with butter and flour.
Mix the sifted flour, baking powder, baking soda and salt in a bowl.
In a small bowl, mix together the brown sugar, cinnamon and nuts.
Cream the butter with the sugar. Add the eggs, one at a time and beat until uniform. Add half of the flour and mix in. Add half of the sour cream and mix in. Add the remaining flour and mix in. Finally, add the remaining cream and mix in.
Place half of the cake batter into the pan and spread it out. Tap the pan on the counter. Spread half of the nuts and sugar on the batter. Add the remaining batter and spread it out. Tap the pan again and add the remaining nuts.
Bake the cake for 30 to 35 minutes – until a cake pin or toothpick comes out clean. Cool down completely and serve. Enjoy!
CALORIES 355.20; FAT 19.77 grs (sat 8.51; mono 4.40; poly 5.33); PROTEIN 5.27 grs ; FIBER 1.31 grs; CARBS 40.96 grs; CHOLESTEROL 63.83 mg; IRON 1.55 mg; SODIUM 266.61 mg; CALCIUM 81.41 mg
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