Description
Indulge in the delightful flavors of this Sour Cream Coffee Cake with a Cinnamon-Walnut Swirl. This moist and tender cake is perfect for breakfast or as a sweet treat any time of day.
Ingredients
Scale
Main Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
Cinnamon-Walnut Swirl:
- 1/2 cup chopped walnuts
- 1/3 cup brown sugar, packed
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare the baking dish.
- Mix dry ingredients: Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Cream butter and sugar: In a large bowl, cream butter and sugar until fluffy.
- Add eggs and vanilla: Beat in eggs one at a time and add vanilla extract.
- Combine wet and dry: Mix in flour mixture and sour cream alternately in three parts.
- Prepare swirl: Combine walnuts, brown sugar, and cinnamon in a bowl.
- Layer batter: Spread half of the batter, sprinkle half of the swirl mixture, add remaining batter, and top with the rest of the swirl mixture.
- Bake: Bake for 35-40 minutes until a toothpick comes out clean.
- Cool and serve: Let the cake cool before serving.
Notes
- This coffee cake freezes well and remains moist for days.
- Drizzle with a simple powdered sugar and milk glaze if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 23g
- Sodium: 230mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
