Best 2 Classic Sour Cream Coffee Cake Recipes

Indulge in a delightful culinary journey with our comprehensive guide to baking a classic sour cream coffee cake. This timeless treat is a symphony of flavors and textures, featuring a moist and tender crumb, a delectable sour cream filling, and a sweet and crunchy streusel topping. Whether you're a seasoned baker or a novice in the kitchen, our detailed recipes will guide you through the process of creating this mouthwatering masterpiece. From gathering the necessary ingredients to mastering the techniques of mixing, baking, and decorating, we've got you covered. Along the way, discover variations of this classic recipe, including a gluten-free option for those with dietary restrictions. Get ready to tantalize your taste buds and impress your loved ones with this irresistible sour cream coffee cake.

Let's cook with our recipes!

SARA'S CLASSIC SOUR CREAM COFFEE CAKE

Sara's Classic Sour Cream Coffee Cake image

This timeless coffee cake is one of Sara Foster's biggest sellers at Foster's Markets in North Carolina.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes one 10-inch cake

Number Of Ingredients 14

Ingredients

1/3 cup firmly packed light-brown sugar
2 teaspoons ground cinnamon
2 teaspoons all-purpose flour
1 cup coarsely chopped pecans
Vegetable-oil cooking spray
3 1/2 cups all-purpose flour, plus more for pan
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 3/4 cups sour cream
Confectioners' sugar

Steps:

Prepare the filling: In a small bowl, combine brown sugar, cinnamon, flour, and pecans; set aside.
Prepare the cake: Preheat the oven to 350 degrees. Spray a 10-inch nonstick Bundt pan with cooking spray; set aside.
Into a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, starting on low speed, then increasing speed to medium. Add eggs, one at a time, beating well after each addition and scraping down sides of the bowl.
While beating on low speed, add the flour mixture, alternating with sour cream, and beginning and ending with the flour mixture. Beat just until well combined, scraping down sides several times.
Spoon half the batter into the prepared pan. Sprinkle evenly with the reserved filling. Top with remaining batter.
Bake until golden brown and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cake cool in the pan for 10 to 15 minutes, then turn the cake out onto a rack to cool completely. Dust with confectioners' sugar.

CLASSIC SOUR CREAM COFFEE CAKE

Classic Sour Cream Coffee Cake image

Savor a classic! A brown sugar, nut and spice filling is layered and baked in a rich sour cream coffee cake.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h40m

Yield 16

Number Of Ingredients 16

Ingredients

1/2 cup packed brown sugar
1/2 cup chopped pecans
1 1/2 teaspoons ground cinnamon
3 cups Gold Medal™ all-purpose or whole wheat flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups granulated sugar
3/4 cup butter or margarine, softened
1 1/2 teaspoons vanilla
3 eggs
1 1/2 cups sour cream
1/4 cup butter
2 cups powdered sugar
1 teaspoon vanilla
1 to 2 tablespoons milk

Steps:

Heat oven to 350°F. Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan.
In small bowl, mix all Filling ingredients; set aside.
In medium bowl, mix flour, baking powder, baking soda and salt; set aside. In large bowl, beat granulated sugar, 3/4 cup butter, 1 1/2 teaspoons vanilla and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed.
Spread 1/3 of the batter (about 2 cups) in pan; sprinkle with 1/3 of the Filling (about 6 tablespoons). Repeat twice.
Bake about 1 hour or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool 10 minutes.
Meanwhile, in 1 1/2-quart saucepan, heat 1/4 cup butter over medium heat until very light brown; remove from heat. Stir in powdered sugar and 1 teaspoon vanilla. Stir in milk, 1 tablespoon at a time, until glaze is smooth and thin enough to drizzle. Drizzle cake with glaze.

Nutrition Facts : Calories 430, Carbohydrate 60 g, Cholesterol 85 mg, Fat 3 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 41 g, TransFat 1 g

Tips:

Use room temperature ingredients, especially butter and eggs. Room temperature ingredients blend more easily and create a smoother batter.
Make sure your sour cream is fresh. Fresh sour cream will give your coffee cake a tangy flavor and a moist texture.
Don't overmix the batter. Overmixing can make the coffee cake tough.
Use a light touch when mixing in the flour. Overmixing can also make the coffee cake tough.
Bake the coffee cake in a preheated oven. A preheated oven will help the coffee cake rise evenly.
Don't overbake the coffee cake. Overbaking can make the coffee cake dry.
Let the coffee cake cool completely before serving. This will give the flavors time to meld and the cake time to set.

Conclusion:

This classic sour cream coffee cake is a delicious and easy-to-make coffee cake that is perfect for any occasion. With its moist texture, tangy flavor, and crumbly topping, this coffee cake is sure to be a hit with your family and friends. So next time you're looking for a special breakfast or brunch treat, give this classic sour cream coffee cake a try!