Sour Cream Coffee Cake
This sour cream coffee cake is moist, buttery and delicious. This easy breakfast recipe is a riff on my Mom’s coffee cake recipe, which was always such a treat growing up. Loaded with cinnamon, sugar and a delicious oat topping this sour cream coffee cake recipe is hard to beat.
About this Sour Cream Coffee Cake Recipe
Growing up, my mom would serve each of us a warm slice of coffee cake smeared with extra butter. It was always so comforting and delicious. Plus, the smell of this sour cream coffee cake baking would permeate the entire house. This is one of those recipes you’ll have on repeat time and time again.
When prepping the batter, be sure to cream the room temperature butter and sugar together first to form a smooth consistency. Add one egg at a time and combine. The batter will look like it is slightly broken but do not worry. It will work perfectly. Continue prepping the batter as directed below.
Add the oat topping for the last ten minutes of baking time. This way it will not get too brown when baking. You will want it to be slightly toasty and golden brown but not burnt. This coffee cake recipe makes 8-9 servings. Please see below for the nutritional information.
Storage
Store any leftovers covered on the counter for three to four days. You can warm the coffee cake in the microwave for 15-20 seconds or enjoy it at room temperature. Either way, it will taste great. You can also freeze this cake for 30-60 days in an airtight, freezer friendly bag. To defrost, simply let it sit overnight on the countertop.
In need of more brunch recipes? Try my one-bowl banana oat pancakes or my delicious, protein packed egg muffins. Both are perfect meal prep items or brunch items.
Sour Cream Coffee Cake
Ingredients
- 1 stick soft unsalted butter
- 1 cup cane sugar
- 2 large eggs
- 2 cups AP flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup sour cream
- ⅛ teaspoon salt
Cinnamon Filling
- 2 teaspoons cinnamon
- ¼ cup brown sugar
- 2 tablespoons AP flour
- 2 tablespoons melted unsalted butter
Cinnamon Oat Topping
- ¾ cup rolled oats, whole grain
- 2 tablespoons melted unsalted butter
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
Equipment
- loaf pan
- 4 mixing bowls
- hand mixer
- whisk / spatula
Instructions
- Preheat the oven to 350 degrees.
- Grease a 10-inch x 5-inch loaf pan and set it aside.
Prepare the batter:
- In a large mixing bowl, combine the butter and the sugar. Cream them together until well combined.
- Next, you’ll add in one egg at a time. Using a hand mixer beat the eggs into the creamed sugar and butter mixture.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt. Whisk together.
- Once the dry ingredients are well combined you will begin by adding a small amount of the dry ingredients into the butter, egg and sugar mixture.
- Next, you will add a small amount of the sour cream and gently fold it into the batter. Alternative adding the dry ingredients and the sour cream until everything is well combined in in one bowl.
Prepare the cinnamon filling:
- In a separate small bowl, combine the melted butter, cinnamon, sugar, and flour. Mix until well combined. Set aside.
Prepare the oat topping:
- Grab another small bowl and add the oats, cinnamon, melted butter and brown sugar. Mix until well combined. Set aside.
Assemble the coffee cake loaf:
- Grab the greased loaf pan and add about half of the batter into the pan. Spread it out evenly using a spatula.
- Next, you’ll add a layer of the cinnamon filling. I used a spoon to gently dollop small amounts of the filling across the batter. Then you’ll want to use a toothpick to gently swirl the filling around, so it creates a beautiful swirl pattern when it bakes.
- Top with the remaining batter and spread it out evenly with a spatula.
- Bake for 40 minutes. Top with the oat topping and cook for the remaining 10 minutes. Bake time is roughly 50 minutes total or until fully cooked through.
- Let the entire loaf cool on a wire rack before slicing.
2 Comments on “Sour Cream Coffee Cake”
Pingback: Healthyish Zucchini Pie - Healthyish Foods
Pingback: Zucchini Crescent Pizza - Healthyish Foods