Inez's Sour Cream Coffee Cake

Indulge in the timeless charm of Inez's Sour Cream Coffee Cake, a moist and tender classic swirled with layers of buttery cinnamon streusel. Made with rich sour cream for an irresistibly soft crumb, this easy coffee cake is perfect for breakfast, brunch, or dessert. A touch of chopped pecans or walnuts adds a delightful crunch, while fragrant vanilla and warm cinnamon create a cozy, inviting aroma. Whether baked in a Bundt pan for an elegant presentation or a 9x13-inch dish for effortless serving, this cake is a crowd-pleasing favorite that pairs beautifully with your morning coffee or afternoon tea. Ready in under an hour, it’s sure to become a cherished addition to your baking repertoire.

Nutriscore Rating: 40/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 12

Ingredients

• 1 cup (softened) unsalted butter
• 2 cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2.5 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 1.5 cups sour cream
• 1 cup light brown sugar
• 2 teaspoons ground cinnamon
• 0.5 cup chopped pecans or walnuts (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or a 10-inch Bundt pan and lightly dust with flour. Set aside.

Step 2

In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.

Step 3

Beat in the eggs, one at a time, followed by the vanilla extract.

Step 4

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 5

Gradually add the dry ingredients into the wet ingredients, alternating with the sour cream. Start and end with the dry ingredients for a smooth batter. Do not overmix.

Step 6

In a small bowl, combine the brown sugar, cinnamon, and chopped nuts (if using) to make the streusel.

Step 7

Spread half of the batter into the prepared pan and smooth it out with a spatula. Sprinkle half of the streusel mixture evenly over the batter.

Step 8

Top with the remaining batter, spreading it gently to cover the streusel. Sprinkle the remaining streusel on top.

Step 9

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 10

Allow the cake to cool in the pan for 10-15 minutes before carefully removing it to finish cooling on a wire rack if using a Bundt pan, or serve directly from the baking dish if using a rectangular pan.

Step 11

Slice and enjoy! This coffee cake pairs beautifully with a warm cup of coffee or tea.

Nutrition Facts

Serving size	(1535.0g)

Amount per serving	% Daily Value*
Calories	5449.3

Total Fat 217.5g	0%
Saturated Fat 109.1g	0%
Polyunsaturated Fat g
Cholesterol 792.5mg	0%
Sodium 2113.7mg	0%
Total Carbohydrate 868.0g	0%
Dietary Fiber 16.9g	0%
Total Sugars 627.2g
Protein 62.1g	0%

Vitamin D 82IU	0%
Calcium 798.0mg	0%
Iron 18.0mg	0%
Potassium 1006.0mg	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: 34.5%

Protein: 4.4%

Carbs: 61.1%