Sour Cream Coffee CakePhoto Credit : Katherine Keenan
Made with tangy sour cream and flavored with cinnamon and walnuts, we think is the best sour cream coffee cake out there. It’s equally good with ice-cold milk or steaming coffee. If you’re out of sour cream, you can substitute a full-fat plain yogurt or crème fraîche. Bake it in an 8-cup tube pan or a standard 8-inch cake pan — it will turn out beautifully either way.
1/3 cup chopped walnuts
1/3 cup brown sugar
1 teaspoon cinnamon
2 cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup sugar
1 teaspoon vanilla
1 cup sour cream
Preheat the oven to 350 degrees F and grease an 8-cup tube pan or 8-inch cake pan.
Mix walnuts, brown sugar, and cinnamon to make topping and set aside.
Stir or sift flour with baking powder, baking soda, and salt until dry ingredients are well combined.
Cream the butter with the sugar until the mixture is light, then beat in the eggs and vanilla.
Add the flour mixture in alternate thirds with the sour cream, beating well after each addition.
Spoon half the batter into the pan and sprinkle with half the topping, then add remaining batter and sprinkle on the rest of the topping.
Bake for 40 minutes without opening the oven, then test for doneness (a toothpick should come out clean). Coffee cake may need another 5 to 10 minutes of baking.