Mom’s Sour Cream Coffee Cake
A delightful treat that combines buttery richness with a touch of sweetness, perfect for coffee lovers.
Servings: 12 servings
Calories: 320kcal
Equipment
- Mixing Bowl
- 9x13-inch baking pan
Ingredients
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
- 1 cup chopped nuts (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- Cream butter and granulated sugar until light and fluffy (about 3-4 minutes).
- Add eggs one at a time, beating well after each addition. Stir in vanilla.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually mix dry ingredients into butter mixture, alternating with sour cream. Begin and end with flour mixture.
- Spread half the batter into the prepared pan.
- Mix brown sugar, cinnamon, and nuts (if using). Sprinkle half over the batter.
- Top with remaining batter, then sprinkle the rest of the cinnamon mixture on top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes before serving. Enjoy!
Notes
Omit nuts for a nut-free version or substitute with mini chocolate chips for a fun twist. Great served warm with coffee or tea.
Nutrition
Calories: 320kcal | Fat: 18g