Sour Cream Coffee Cake is a heavenly delight that makes its way to many of our breakfast tables and brunch menus. Serving as a sweet companion to a cup of hot coffee, this dessert is soft, moist, and crumbly with a hint of sour cream that adds an extra depth to its flavor. It’s perfect for all occasions, whether you’re hosting a brunch party, a family gathering, or simply in the mood for a sweet treat with your solitary coffee. I promise you, darling, once you get a taste of it, you’ll be madly in love with this coffee cake.
Now, let’s move into the specifics of this dish. As a chef, it’s the total time, servings, and yield details that keep me grounded. It’s like the framework of baking:
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Servings: 8
- Yield: 1 cake
So, buckle up, my foodie friends, and grab your aprons! Let’s dive into the recipe of this epicurean journey.
Ingredients & Equipment You’ll Need
Ingredients:
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup white sugar
- 1/2 cup butter
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
For the Topping:
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 cup chopped pecans
Equipment:
- Mixing Bowls
- Whisk
- Bundt Pan
- Toothpick (for testing)
If you’re wondering whether there are any substitutes, well, good news is, you can replace cake flour with a mix of all-purpose flour and cornstarch, and the sugar with any of your preferred sweeteners! And for vegans out there, applesauce is a great replacement for eggs.
How To Make Sour Cream Coffee Cake
- Start by preheating your oven to 350 degrees F (175 degrees C). Butter and flour a 9×9 inch baking pan. Whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream together sugar and butter until light and fluffy. Beat in eggs one by one, then stir in vanilla extract. Gradually mix in the flour mixture, blending just until incorporated. Finally, fold in sour cream.
- Pour half the batter into the prepared pan. Sprinkle half the topping on the batter. Pour remaining batter into pan and top with remaining topping. Use a knife to swirl in the batter.
- Bake in the preheated oven till the cake springs back to the touch, or a toothpick inserted in the cake’s center comes out clean, about 60 minutes. Cool the cake on a wire rack.
Tips For The Best Results
- Make sure all your ingredients are at room temperature to properly incorporate.
- Don’t overmix the batter; it can lead to a tough texture in the cake.
Storage Tips
- Wrap this Sour Cream Coffee Cake in plastic wrap and it’ll keep fresh for up to 4 days at room temperature.
- For a longer shelf life, you can freeze it for up to 2 months. Just make sure it’s properly wrapped and stored in an airtight container.
Frequently Asked Questions
Q: Can this cake be made ahead?
A: Absolutely! It stays fresh wrapped at room temperature for up to 4 days.
Q: Can I use low-fat sour cream?
A: Yes, but it may affect the richness and moisture of the cake.
Q: Can I add fruits in it?
A: Indeed, you can! Berries or apples are great additions.
Q: Can I use a different type of sugar?
A: Yes, but keep in mind every sugar type might slightly modify the taste and texture.
Q: Can I add a glaze on top?
A: Of course! A simple powdered sugar glaze would work fine.
Nutritional Facts of Sour Cream Coffee Cake
Each serving of this cake has:
- Calories: 210
- Protein: 3.1g
- Fat: 9.1g
- Saturated Fat: 4.9g
- Carbohydrates: 28.9g
- Sugar: 18.7g
Talking about our brilliant Sour Cream Coffee Cake, it’s the beam of joy that your breakfast table needs! Enjoy it with your tea or coffee, and you’ve got a 5-star breakfast right at home. This delightful cake, with its melt-in-your-mouth texture and an irresistible topping, will sweep everyone off their feet. Get ready to bake, serve, and enjoy!
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