The History of Sour Cream Coffee Cake
Despite its name, coffee cake does not contain coffee. It gets its name from being a popular cake to enjoy with coffee. The tradition of coffee cake dates back to Germany and other European countries, where people would enjoy sweet, crumbly cakes with their coffee. The addition of sour cream became popular in American baking, as it adds moisture and tenderness to the cake. Today, Sour Cream Coffee Cake is a staple in many homes, especially for special occasions and family gatherings.
Sour Cream Coffee Cake Recipe
Sour Cream Coffee Cake is a classic, moist, and tender cake with a delicious cinnamon-sugar streusel topping. This cake is perfect for breakfast, brunch, or an afternoon snack. The addition of sour cream keeps it incredibly soft and gives it a rich flavor. Whether you enjoy it with a hot cup of coffee or as a dessert, this cake is sure to impress. In this article, we’ll explore the history of this delightful treat, provide a detailed recipe, and share tips, variations, and serving suggestions.
Ingredients
For the Cake:
- 1/2 cup 1 stick unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Streusel Topping:
- 1/2 cup brown sugar
- 1/2 cup chopped pecans or walnuts optional
- 1 teaspoon ground cinnamon
For the Glaze (Optional):
- 1/2 cup powdered sugar
- 1-2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round or square baking pan.
Prepare the Cake Batter
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the vanilla extract and sour cream until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Prepare the Streusel Topping
- In a small bowl, mix together the brown sugar, cinnamon, and chopped nuts (if using).
Assemble the Cake
- Pour half of the cake batter into the prepared baking pan and spread evenly.
- Sprinkle half of the streusel topping over the batter.
- Pour the remaining batter over the streusel layer and spread evenly.
- Sprinkle the rest of the streusel topping on top.
Bake the Cake
- Place the cake in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Prepare the Glaze (Optional)
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the cooled cake.
Serve and Enjoy
- Slice the cake into portions.
- Serve with a hot cup of coffee, tea, or milk.
Notes
Tips for the Best Sour Cream Coffee Cake
- Use Full-Fat Sour Cream – It adds richness and moisture to the cake.
- Don’t Overmix the Batter – Overmixing can lead to a dense cake.
- Check for Doneness – Insert a toothpick in the center; if it comes out clean, the cake is done.
- Let it Cool – Allow the cake to cool before adding the glaze to prevent it from melting too quickly.
- Store Properly – Keep the cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Variations and Substitutions
- Chocolate Chip Coffee Cake: Add 1/2 cup of chocolate chips to the batter for a sweeter treat.
- Fruit-Filled Coffee Cake: Swirl in 1/2 cup of fruit preserves, such as raspberry or blueberry, for added flavor.
- Nut-Free Version: Omit the nuts in the streusel topping for a nut-free option.
- Greek Yogurt Substitute: Use Greek yogurt instead of sour cream for a slightly tangy flavor and added protein.
Serving Suggestions
- Enjoy a slice with a fresh cup of coffee or tea.
- Serve it warm with a scoop of vanilla ice cream for dessert.
- Pair with fresh fruit or yogurt for a balanced breakfast.
- Dust with powdered sugar for an elegant presentation.
Storing and Reheating
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Keep in the fridge for up to a week.
- Freezing: Wrap tightly in plastic wrap and store in a freezer-safe bag for up to 3 months.
- Reheating: Warm individual slices in the microwave for 15-20 seconds.
Final Thoughts
Sour Cream Coffee Cake is a timeless, comforting treat that’s perfect for any occasion. Whether you make it for breakfast, brunch, or dessert, this cake is sure to be a crowd-pleaser. Give this recipe a try, and enjoy the rich, moist flavors of homemade coffee cake!
