Best 2 Classic Sour Cream Coffee Cake Recipes

Indulge in the timeless flavors of classic sour cream coffee cake, a culinary delight that has captivated taste buds for generations. With its tender crumb, tangy sour cream, and sweet streusel topping, this delectable treat is an ideal accompaniment to a warm cup of coffee or tea. Whether you're looking to impress guests at a brunch gathering or simply seeking a nostalgic reminder of home, this scrumptious classic is sure to satisfy your cravings.

Here are our top 2 tried and tested recipes!

SARA'S CLASSIC SOUR CREAM COFFEE CAKE

Sara's Classic Sour Cream Coffee Cake image

This timeless coffee cake is one of Sara Foster's biggest sellers at Foster's Markets in North Carolina.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes one 10-inch cake

Number Of Ingredients 14

Ingredients

1/3 cup firmly packed light-brown sugar
2 teaspoons ground cinnamon
2 teaspoons all-purpose flour
1 cup coarsely chopped pecans
Vegetable-oil cooking spray
3 1/2 cups all-purpose flour, plus more for pan
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 3/4 cups sour cream
Confectioners' sugar

Steps:

Prepare the filling: In a small bowl, combine brown sugar, cinnamon, flour, and pecans; set aside.
Prepare the cake: Preheat the oven to 350 degrees. Spray a 10-inch nonstick Bundt pan with cooking spray; set aside.
Into a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, starting on low speed, then increasing speed to medium. Add eggs, one at a time, beating well after each addition and scraping down sides of the bowl.
While beating on low speed, add the flour mixture, alternating with sour cream, and beginning and ending with the flour mixture. Beat just until well combined, scraping down sides several times.
Spoon half the batter into the prepared pan. Sprinkle evenly with the reserved filling. Top with remaining batter.
Bake until golden brown and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cake cool in the pan for 10 to 15 minutes, then turn the cake out onto a rack to cool completely. Dust with confectioners' sugar.

CLASSIC SOUR CREAM COFFEE CAKE

Classic Sour Cream Coffee Cake image

Savor a classic! A brown sugar, nut and spice filling is layered and baked in a rich sour cream coffee cake.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h40m

Yield 16

Number Of Ingredients 16

Ingredients

1/2 cup packed brown sugar
1/2 cup chopped pecans
1 1/2 teaspoons ground cinnamon
3 cups Gold Medal™ all-purpose or whole wheat flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups granulated sugar
3/4 cup butter or margarine, softened
1 1/2 teaspoons vanilla
3 eggs
1 1/2 cups sour cream
1/4 cup butter
2 cups powdered sugar
1 teaspoon vanilla
1 to 2 tablespoons milk

Steps:

Heat oven to 350°F. Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan.
In small bowl, mix all Filling ingredients; set aside.
In medium bowl, mix flour, baking powder, baking soda and salt; set aside. In large bowl, beat granulated sugar, 3/4 cup butter, 1 1/2 teaspoons vanilla and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed.
Spread 1/3 of the batter (about 2 cups) in pan; sprinkle with 1/3 of the Filling (about 6 tablespoons). Repeat twice.
Bake about 1 hour or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool 10 minutes.
Meanwhile, in 1 1/2-quart saucepan, heat 1/4 cup butter over medium heat until very light brown; remove from heat. Stir in powdered sugar and 1 teaspoon vanilla. Stir in milk, 1 tablespoon at a time, until glaze is smooth and thin enough to drizzle. Drizzle cake with glaze.

Nutrition Facts : Calories 430, Carbohydrate 60 g, Cholesterol 85 mg, Fat 3 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 41 g, TransFat 1 g

Tips:

Use fresh ingredients: Fresh sour cream, butter, and eggs will give your coffee cake the best flavor.
Don't overmix the batter: Overmixing the batter will make the cake tough. Mix just until the ingredients are combined.
Bake the cake in a preheated oven: This will help the cake rise evenly.
Don't overbake the cake: Overbaking the cake will make it dry. Bake the cake until a toothpick inserted into the center comes out clean.
Let the cake cool before serving: This will help the cake to set and make it easier to slice.

Conclusion:

Sour cream coffee cake is a classic breakfast or brunch recipe that is easy to make and always a crowd-pleaser. With its tender crumb, tangy sour cream flavor, and sweet streusel topping, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a delicious and easy-to-make dessert, give sour cream coffee cake a try.