Sour Cream Coffee Cake
Whether it’s breakfast, brunch, snack, or dessert this Sour Cream Coffee Cake is sure to be a hit! It’s featuring Old Home Foods Sour Cream, and it’s totally reminiscent of one I ate growing up. I even love it as a dessert with vanilla ice cream, yum!
This recipe is sponsored by Old Home Foods, but all thoughts and opinions are 100% my own.
Here’s what you need
- brown sugar
- flour
- cinnamon
- butter
- baking soda & powder
- salt
- sugar
- Old Home Foods sour cream
- eggs
- vanilla extract
- milk
- powdered sugar
- walnuts (optional)
Anything with the crumb topping is a win…muffins, cake, sign me up. I added walnuts to my mixture, but you could omit the walnuts, or sub any kind of nut. I like the added crunch factor, especially if they are toasted.
This recipe works in both a square or round pan. I like the round pan a little more, just because you can slice it into wedges and just looks pretty. Don’t skip out on the vanilla glaze drizzle!
This Sour Cream Coffee Cake is perfect for brunches…hello Easter or spring wedding or baby showers! A beautiful addition to any brunch spread. Delightful with a cup of coffee, I mean it is the whole reason it’s called coffee cake!
Growing up we would make this from a box, and eat it as dessert with vanilla ice cream. So good! I have froze this recipe and it thaws and re-heats very well. If made ahead I like to pop it in the microwave for just a few seconds and serve it warm.
Look for Old Home Foods Sour Cream at your local store. See where to buy here. I have not tried this, but I would guess you could use their Greek Yogurt in this recipe and it would also work great. Let me know if you try it!
Sour Cream Coffee Cake
Your cup of coffee's new best friend.
Ingredients
For the crumb mixture
- 1/3 cup brown sugar
- 3/4 cup all-purpose flour
- 2 1/2 tsp cinnamon
- 6 tbsp cold unsalted butter, cubed
- Pinch of salt
- 1/2 cup toasted chopped walnuts (optional)
For the cake
- 1 1/3 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, room temp
- 3/4 cup sugar
- 2 eggs
- 3 tsp pure vanilla extract
- 1/2 cup Old Home Foods Sour Cream
- 2 tbsp milk (dairy or non-dairy)
Optional icing
- 1 cup powdered sugar
- 1/2 tsp pure vanilla extract
- 2 tbsp milk
Instructions
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Preheat oven to 350℉ and generously grease your 8-inch square or round baking pan.
For the crumb mixture
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In a medium bowl combine the brown sugar, flour and cinnamon together. Add in the cold, cubed butter and combine with a fork, pastry cutter, or your hands, slightly breaking up the butter cubes, until the mixture becomes pea-sized crumbs. I used my hands and works great, just takes time! Stir in walnuts if using. Set aside or refrigerate until ready to use.
For the cake
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In a large bowl whisk together the flour, baking powder, baking soda, and salt. Set aside. In the bowl of a stand mixer or separate large bowl beat the butter and sugar together on high until smooth and creamy, scraping sides as needed. Add eggs and vanilla, beat until combined. Beat in sour cream. Mixture will be lumpy.
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Add in flour mixture into wet ingredients, and beat on low just until combined. Beat in the milk, and do not overmix.
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Gently spread half of the batter into the prepared baking pan. Sprinkle half of your crumb mixture on top, spread evenly. Carefully dollop the rest of the batter on top, and spread gently. An offset spatula works best here, as it can be tricky to spread over the crumbs, do your best! Sprinkle the remaining crumb mixture evenly on top.
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Bake for 35-40 minutes or until toothpick comes out clean. Allow to cool for about 15-20 minutes before icing.
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In a small bowl whisk all of the icing ingredients together until smooth. Drizzle over cake, and serve. Garnish with extra chopped walnuts if desired.
