Sour Cream Coffee Cake recipe

Ingredients

For the cake batter:

• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup sour cream
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

For the cinnamon swirl:

• 1/2 cup brown sugar
• 2 tsp ground cinnamon
• 1/2 cup chopped walnuts or pecans (optional)

For the crumb topping (optional but delicious):

• 1/4 cup flour
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 2 tbsp cold butter, cut into small pieces

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch bundt pan or 8×8-inch square baking dish.
2. Prepare the cinnamon swirl: Mix brown sugar, cinnamon, and nuts (if using) in a small bowl. Set aside.
3. Make the batter:
   In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each.
   Mix in sour cream and vanilla.
4. Combine dry ingredients:
   In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add dry ingredients to the wet mixture, mixing just until combined.
5. Layer the cake:
   Spread half the batter into the prepared pan. Sprinkle with half of the cinnamon mixture. Add the remaining batter and top with the rest of the cinnamon mixture. Swirl lightly with a knife for a marbled effect.
6. (Optional) Add crumb topping:
   In a small bowl, mix flour, brown sugar, and cinnamon. Cut in the cold butter until crumbly. Sprinkle over the top.
7. Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool in the pan for 10–15 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Let me know if you want a glaze topping or muffin version too!