Description: This coffee cake is the embodiment of comfort food. A moist, tender cake base enriched with sour cream is layered with a sweet and fragrant cinnamon-walnut streusel, creating a delightful symphony of textures and flavors. Perfect for breakfast, brunch, or an afternoon treat, this cake is sure to become a family favorite.
Why You Will Love This Recipe:
- Incredibly Moist: The sour cream in the batter creates a cake that is exceptionally moist and tender, ensuring every bite is a delight.
- Perfect Streusel: The cinnamon-walnut streusel provides a delightful crunch and a warm, aromatic sweetness that perfectly complements the cake.
- Easy to Make: Despite its impressive flavor and texture, this coffee cake is surprisingly easy to make, even for novice bakers.
- Versatile: Enjoy it plain, with a dusting of powdered sugar, or alongside a scoop of vanilla ice cream for a more decadent dessert.
- Crowd-Pleasing: This coffee cake is guaranteed to be a hit with everyone, making it perfect for gatherings, potlucks, and special occasions.
Introduction:
Coffee cake holds a special place in the hearts of many, evoking memories of cozy mornings, family gatherings, and comforting treats. This particular recipe elevates the classic coffee cake to new heights with the addition of sour cream, which imparts an unparalleled moistness and tang that balances the sweetness perfectly. The cinnamon-walnut streusel adds a delightful textural contrast and a warm, inviting aroma that fills the kitchen as it bakes.
This recipe is a testament to the power of simple ingredients combined in a way that creates something truly extraordinary. Whether you’re a seasoned baker or just starting out, you’ll find this recipe approachable and rewarding. The step-by-step instructions are designed to guide you through the process, ensuring a perfect coffee cake every time. Get ready to impress your friends and family with this incredibly delicious and easy-to-make treat!
Ingredients:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 2 1/4 cups granulated sugar, divided (2 cups for the batter, 3/4 cup for the streusel)
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups sour cream (full-fat or reduced-fat)
For the Streusel:
- 2 tablespoons ground cinnamon
- 1/2 cup chopped walnuts (or pecans, if preferred)
- 1/2 cup granulated sugar (reserved from the 2 3/4 cups)
Preparation:
Step 1: Prepare the Pan and Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 10-inch tube pan generously with butter or cooking spray. Dust the pan with flour, tapping out any excess. This will ensure that the cake releases easily after baking. Alternatively, you can use a bundt pan for a decorative presentation.
Step 2: Cream the Butter and Sugar:
In a large mixing bowl, using an electric mixer (stand mixer or hand mixer), cream together the softened butter and 2 cups of granulated sugar until light and fluffy. This process typically takes 5-7 minutes. The mixture should be pale and airy. Creaming the butter and sugar incorporates air into the batter, which contributes to a light and tender cake.
Step 3: Add the Eggs and Vanilla:
Add the eggs one at a time to the creamed butter and sugar mixture, beating well after each addition. Make sure each egg is fully incorporated before adding the next. Then, stir in the vanilla extract until well combined.
Step 4: Combine Dry Ingredients:
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking ensures that the baking soda and salt are evenly distributed throughout the flour, which is essential for proper leavening and flavor.
Step 5: Alternate Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin by adding about one-third of the dry ingredients, mixing until just combined. Then, add half of the sour cream, mixing until just combined. Repeat this process, ending with the remaining dry ingredients. Be careful not to overmix the batter. Overmixing can develop the gluten in the flour, resulting in a tough cake. The batter should be smooth but not overly mixed.
Step 6: Prepare the Streusel Topping:
In a small bowl, combine the remaining 3/4 cup of granulated sugar, ground cinnamon, and chopped walnuts (or pecans). Mix well until the ingredients are evenly distributed.
Step 7: Assemble the Coffee Cake:
Spoon approximately one-third of the cake batter into the prepared tube pan, spreading it evenly over the bottom. Sprinkle one-third of the cinnamon-walnut streusel mixture over the batter. Repeat the layers twice, ending with the remaining streusel on top.
Step 8: Bake the Coffee Cake:
Place the tube pan in the preheated oven and bake for 60-65 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. If the top of the cake starts to brown too quickly, you can loosely tent it with aluminum foil during the last 15-20 minutes of baking.
Step 9: Cool the Coffee Cake:
Remove the coffee cake from the oven and let it cool in the pan for 15 minutes. After 15 minutes, carefully invert the cake onto a wire rack to cool completely.
COOKING Rating: Intermediate
Serving Suggestions:
- Serve warm or at room temperature.
- Dust with powdered sugar for an elegant finish.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Enjoy with a cup of coffee, tea, or milk.
- Pair with fresh fruit for a complete breakfast or brunch.
Tips:
- Use room temperature ingredients for best results. Room temperature butter creams more easily, and room temperature eggs incorporate more smoothly into the batter.
- Measure the flour accurately. Spoon the flour into a measuring cup and level it off with a knife. Avoid scooping the flour directly from the bag, as this can compress the flour and result in a dry cake.
- Don’t overmix the batter. Overmixing develops the gluten in the flour, resulting in a tough cake.
- If the streusel topping browns too quickly, loosely tent the cake with aluminum foil during the last 15-20 minutes of baking.
- For a richer flavor, use brown butter instead of regular softened butter.
- Store leftover coffee cake in an airtight container at room temperature for up to 3 days.
Prep Time: 20 minutes
Cook Time: 60-65 minutes
Total Time: 80-85 minutes
Nutritional Information (per serving, approximate):
- Calories: 450-550 (depending on portion size and ingredients)
- Protein: 6-8g
- Sodium: 250-350mg
Conclusion:
This classic sour cream coffee cake with cinnamon-walnut streusel is a recipe that is sure to be cherished for generations to come. Its moist, tender texture, coupled with the delightful crunch and warm spice of the streusel, makes it an irresistible treat for any occasion. So, gather your ingredients, preheat your oven, and get ready to bake a coffee cake that will bring joy and comfort to your family and friends.
Frequently Asked Questions:
Q1: Can I use a different type of nut in the streusel topping?
A: Absolutely! While walnuts are traditionally used in coffee cake streusel, you can easily substitute them with other nuts like pecans, almonds, or even hazelnuts. Just make sure to chop them into small pieces for even distribution. Pecans will offer a slightly sweeter flavor, while almonds will provide a milder, more neutral taste. Hazelnuts bring a distinctive, nutty richness to the streusel.
Q2: Can I make this coffee cake ahead of time?
A: Yes, you can definitely make this coffee cake ahead of time! In fact, the flavors often meld together even more beautifully after a day or two. You can bake the cake completely, let it cool, and then wrap it tightly in plastic wrap or store it in an airtight container at room temperature. Alternatively, you can prepare the batter and streusel separately and store them in the refrigerator overnight. When you’re ready to bake, simply assemble the cake and bake as directed.
Q3: What if I don’t have sour cream? Can I use a substitute?
A: While sour cream is ideal for achieving the perfect moistness and tang in this coffee cake, you can substitute it with plain Greek yogurt or even crème fraîche. Both of these options will provide a similar level of moisture and acidity. If you’re using Greek yogurt, you may want to add a tablespoon or two of milk to thin it out slightly, as Greek yogurt tends to be thicker than sour cream.
Q4: Can I freeze this coffee cake?
A: Yes, this coffee cake freezes well. To freeze it, let it cool completely after baking. Then, wrap it tightly in plastic wrap and then in a layer of aluminum foil to prevent freezer burn. You can freeze the entire cake or cut it into individual slices for easier thawing. When you’re ready to enjoy it, thaw the cake in the refrigerator overnight or at room temperature for a few hours. You can also warm it slightly in the oven or microwave before serving.
Q5: Can I add fruit to this coffee cake?
A: Certainly! Adding fruit to this coffee cake is a great way to customize it and add extra flavor and texture. Some popular options include blueberries, raspberries, chopped apples, or even dried cranberries. If you’re using fresh fruit, toss it lightly in a tablespoon of flour before adding it to the batter to prevent it from sinking to the bottom of the cake. You can add the fruit to the batter directly or sprinkle it in between the layers along with the streusel.