This Sour Cream Coffee Cake recipe holds a special place in my heart. This is probably the first cake that I ever baked with my Nana and, in general, the first cake that I ever baked in my life way back when I was just a preschooler. The recipe for this cake has been passed down my Nana’s family until it finally ended up with me on a yellowed and faded note card in my cook book. And now it will forever be a part of Spoon University.
Sour Cream Coffee Cake is the perfect compliment to tea, coffee, or a hungry stomach. It is moist and not too sugary, but the white and brown sugar, cinnamon, and walnut toppings add a certain crunch and sweetness that brings the whole cake together. This cake is the only cake that I have seen my mom eat since she usually doesn’t like dessert. This cake is also the most requested cake at family parties. Prepare to be bombarded with demands for this tasty cake on the daily.
Sour Cream Coffee Cake
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour and 20 minutes
- Servings: 8 slices
Preheat the oven to 350°F. Flour and grease the bundt pan.
Cream together the butter and white sugar. Then mix in the eggs.
Mix together the flour, baking powder, baking soda, salt, and 1 teaspoon of cinnamon in a separate bowl.
Mix the dry ingredients into the batter. Then mix the sour cream and vanilla into the batter.
In a small bowl, mix together 1/3 cup each of white and brown sugar, 1 cup of walnuts, and 1 tsp of cinnamon to create the topping for the cake.
Pour half of the batter into the pan, and then sprinkle half of the topping onto the batter. Repeat with the remaining batter and topping.
Bake the cake for 1 hour, and then cool the cake before serving.