Rich pound cake filled with a sweet and nutty cinnamon swirl topped with soft crumbs.
Sour Cream Coffee Cake has been a family favorite for as long as I can remember. It reminds me of the Drake’s coffee cake that my mom used to buy for after school snack but WAY better. I remember thinking the cake was made with coffee and there was no way I would ever like or try it, but my mom assured me there was absolutely no trace of coffee and it was only called coffee cake because some people like to have it with a cup of coffee. Sure enough, the first time (and second and third and fourth…), I ended up eating like three slices, and my parents had to stop me from eating more! You just can’t not eat it!
I’ve added my own twist to my mom’s recipe by adding a buttery crumb topping. The cake is so rich and moist which goes perfectly with the cinnamon sugar pecan filling. Then, it’s topped off with a beautiful crunch from the yummy crumbs. If you’re not much of a coffee drinker like me, this cake is even better with vanilla ice cream.
This coffee cake is so easy to make, and it is even more delicious. The cake itself is like a pound cake with the sour cream making the cake very moist and velvety. Begin by making the filling in a medium bowl, making sure you use a food processor to chop up the nuts, set aside. Make the crumbs next. In a medium bowl, mix the flour, sugars, cinnamon, and salt together. Place the room temperature butter in the bowl and combine with a pastry blender until crumbs form, set aside.
To make the cake, first and foremost, be sure to not over mix, otherwise, the cake will be dry. Begin by creaming the butter and sugar until very fluffy, about 3 minutes. Then, add in the rest of the ingredients and mix until just combined. Again, do not over mix.
To assemble the cake for baking. Put half the batter on the bottom of a prepared 9-inch Bundt pan. This will be about 425 grams of batter, but I’d advise you to weigh out your own batter when assembling for the best results. *Note: If you rather eye-ball half the batter, err on the side of putting less batter on the bottom. I always think I divide the batter in half perfectly, but I have way too much at the bottom in the end.
Once you have the batter at the bottom, traditionally, you would put half the cinnamon pecan mixture in the middle of the cake then the other half on top, but I have found that the cinnamon sugar pecan mixture always falls off the top when you cut into the cake. Therefore, I suggest you put most of the cinnamon pecan mixture inside the cake rather than splitting it between the center and top of the cake so the yummy mixture doesn’t go to waste. And with my change to my mom’s recipe, the buttery crumb topping is a perfectly delicious replacement that won’t fall off.
Then, pour the rest of the batter over the filling, and sprinkle the rest of the filling mixture on top. Place the buttery crumb mixture on top. When doing so, first create large crumbs in your fist and push them about 1/8 an inch in the batter to give more texture. Sprinkle the remaining crumbs on top, gently pushing them into the batter.
When baked and cooled, dust the top with powder sugar to create a beautiful presentation. Serve warm or at room temperature for dessert or brunch. It is best with vanilla ice cream and whip cream, in my opinion, but it is also great with coffee (so my family says)!
I hope you try out this recipe. I would love to see your Sour Cream Coffee Crumb Cakes, tag me in your pictures on Instagram @beyondbakingwithamandajane!
Traditional Sour Cream Coffee Cake
- For the filling
- 1/2 cup chopped pecans
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar For the crumb topping
- 1/2 cup + 1 Tablespoon all-purpose flour
- 2 Tablespoons + 2 teaspoons packed light brown sugar
- 2 Tablespoons + 2 teaspoons granulated sugar
- 1/2 teaspoon ground cinnamon
- a pinch of salt
- 1/4 cup unsalted butter, softened For the cake
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 cups all-purpose flour
- 1 cup (8 oz) sour cream
- 2 eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoon vanilla extract
- Preheat the oven to 350 degrees F. Grease and flour a 9-inch Bundt pan.
- In a small bowl, make the filling. Combine the coarsely chopped nuts, cinnamon, and sugar. Set aside.
- In another bowl, make the crumbs. Stir together the flour, sugars, cinnamon, and salt.
- Cut in the butter to make crumbs, and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. About 3 minutes.
- Add the rest of the ingredients and beat until just combined. Do not over mix.
- Evenly spread half of the batter in the prepared Bundt pan (about 425 grams of batter) and sprinkle 3/4 of the filling. Then, spread the rest of the batter on top. Sprinkle the remaining mixture on top.
- Using your hands, press together 5 large crumbs and gently push them into the batter. Then, sprinkle the rest of the crumbs on top, gently pushing them down.
- Bake for 50-65 minutes, or until a toothpick inserted into the center comes out clean. Let cool on a wire rack.
- To remove the cake from the pan, run a knife between the cake and the pan and remove the cake. Serve with vanilla ice cream or coffee and enjoy!