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Sour Cream Coffee Cake

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A delightful and moist sour cream coffee cake, perfect for brunch or pairing with your favorite coffee.

Ingredients

Scale
  • 1 cup sour cream
  • 1 cup sugar
  • 1 cup butter, softened
  • 3 cups all-purpose flour
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chopped nuts (optional)
  • 1 teaspoon cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare the bundt pan.
  2. Cream the butter and sugar until light and fluffy.
  3. Incorporate the eggs one at a time, beating well after each addition.
  4. Blend in the sour cream and vanilla until combined.
  5. Combine the dry ingredients in another bowl.
  6. Merge the dry ingredients with the wet mixture until just combined.
  7. Layer half of the batter into the prepared pan.
  8. Add cinnamon and nuts, then the remaining batter.
  9. Bake for 60-70 minutes or until a toothpick comes out clean.
  10. Rest for 10 minutes before transferring to a wire rack.

Notes

Store the cooled cake in an airtight container at room temperature for up to 3 days. Can be frozen for up to 3 months.

Nutrition

Find it online: https://www.thestationrecipes.com/sour-cream-coffee-cake/

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