Cherry Ripple Sour Cream Coffee Cake

Indulge in the irresistible layers of this Cherry Ripple Sour Cream Coffee Cake, a perfect blend of moist, tender cake and swirls of sweet-tart cherry preserves laced with cinnamon and brown sugar. Made with rich sour cream for extra moisture and a buttery crumb, this coffee cake includes an optional touch of chopped pecans or walnuts for added crunch. Baked to golden perfection in a Bundt or tube pan, it’s finished with a dusting of powdered sugar for a simple but elegant presentation. Ideal for brunch, dessert, or pairing with your favorite cup of coffee, this crowd-pleasing treat is as stunning as it is delicious. Ready in just over an hour, this homemade coffee cake guarantees a bakery-worthy result with every slice!

Nutriscore Rating: 38/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 10

Ingredients

• 2.5 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.5 teaspoons salt
• 0.75 cups unsalted butter, softened
• 1 cup sour cream
• 2 large eggs
• 2 teaspoons vanilla extract
• 0.75 cup cherry preserves
• 0.5 cup brown sugar, packed
• 1 teaspoon ground cinnamon
• 0.5 cups chopped pecans or walnuts (optional)
• 2 tablespoons powdered sugar (for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch Bundt pan or tube pan to ensure easy removal.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.

Step 3

Add the softened butter, sour cream, eggs, and vanilla extract to the dry ingredients. Use a hand mixer or stand mixer to beat the mixture until smooth, creamy, and fully combined.

Step 4

In a small bowl, mix together the cherry preserves, brown sugar, ground cinnamon, and chopped nuts if using. This will be the cherry ripple.

Step 5

Pour half of the prepared batter into the greased pan. Spread it evenly with a spatula.

Step 6

Spoon the cherry ripple mixture over the batter layer, spreading it out gently but evenly.

Step 7

Pour the remaining batter over the cherry ripple layer, being careful not to disturb the filling. Smooth out the top with a spatula.

Step 8

Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Step 9

Let the coffee cake cool in the pan for 10-15 minutes before carefully inverting it onto a wire rack to cool completely.

Step 10

Once cooled, dust the top of the cake with powdered sugar for a beautiful finish.

Step 11

Slice and serve for breakfast, brunch, or as an afternoon treat with coffee or tea.

Nutrition Facts

Serving size	(1384.0g)

Amount per serving	% Daily Value*
Calories	5143.0

Total Fat 242.5g	0%
Saturated Fat 128.9g	0%
Polyunsaturated Fat g
Cholesterol 874.5mg	0%
Sodium 3062.4mg	0%
Total Carbohydrate 708.6g	0%
Dietary Fiber 15.5g	0%
Total Sugars 448.6g
Protein 59.8g	0%

Vitamin D 82IU	0%
Calcium 590.5mg	0%
Iron 18.1mg	0%
Potassium 891.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.5%

Protein: 4.6%

Carbs: 53.9%