Mom’s Sour Cream Coffee Cake – Page 2

Instructions

Preheat & Prep

Preheat your oven to 350°F (175°C).
Grease and flour a 9-inch bundt pan or loaf pan.

Make the Cake Batter

In a large bowl, cream butter and sugar together until light and fluffy.
Add the eggs, one at a time, beating well after each.
Mix in sour cream and vanilla until combined.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet, mixing until just combined.

Assemble the Cake

In a small bowl, mix together brown sugar, cinnamon, and nuts (if using).
Pour half the cake batter into the prepared pan.
Sprinkle half of the cinnamon streusel over the batter.
Add the remaining batter, then top with the rest of the streusel.

Bake & Cool

Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Serve & Enjoy!

Slice and serve warm or at room temperature.
Dust with powdered sugar for an elegant touch.
Pair with a hot cup of coffee or tea for the perfect experience!

Tips & Variations

Add a Glaze – Drizzle with a simple vanilla glaze (powdered sugar + milk + vanilla).
Make It Nut-Free – Skip the nuts for a smooth-textured cake.
Spice It Up – Add a pinch of nutmeg or allspice for extra warmth.
Use Greek Yogurt – If you don’t have sour cream, Greek yogurt is a great substitute!

Final Thoughts

Mom’s Sour Cream Coffee Cake is more than just a recipe—it’s a slice of nostalgia, love, and warmth in every bite. With its soft texture, cinnamon-sugar goodness, and buttery richness, it’s a cake that never goes out of style.

Tried this recipe? Let us know how it turned out!