Preheat oven to 325°F with the rack in the middle position. Lightly grease a Bundt pan with cooking spray or butter and set aside.
Sift together flour, baking powder and baking soda and set aside. Place all of the topping ingredients into a separate small bowl, toss together and set aside.
Cream butter and sugar in a medium-sized bowl using a hand mixer until light and fluffy. Add the eggs and vanilla extract and beat on medium until incorporated. Alternate adding thirds of the flour mixture and sour cream into the egg and butter mix. Combine well.
Spoon a third of the batter into the pan and use a spatula to distribute it evenly. Sprinkle with a third of the topping. Repeat this process two more times, finishing with the topping. Tap the pan on the counter a few times to release any bubbles.
Transfer to oven and bake for 50 minutes, or until a cake tester comes away clean. Leave cake in pan and cool on wire rack for 15 minutes. Then invert pan onto a presentation plate, and carefully release the cake. Allow to cool for at least 30 minutes before serving.
Sour Cream Coffee Cake
Ingredients
For cake:
1¾ cups all-purpose flour
1½ teaspoons baking powder
1 teaspoon baking soda
½ cup butter, room temperature
1 cup granulated sugar
2 eggs, room temperature
1 teaspoon pure vanilla extract
1 cup sour cream
For topping:
1 cup premium semi-sweet chocolate chips
¼ cup shredded, unsweetened coconut
¼ cup brown sugar
1 teaspoon cinnamon
Directions
Preheat oven to 325°F with the rack in the middle position. Lightly grease a Bundt pan with cooking spray or butter and set aside.
Sift together flour, baking powder and baking soda and set aside. Place all of the topping ingredients into a separate small bowl, toss together and set aside.
Cream butter and sugar in a medium-sized bowl using a hand mixer until light and fluffy. Add the eggs and vanilla extract and beat on medium until incorporated. Alternate adding thirds of the flour mixture and sour cream into the egg and butter mix. Combine well.
Spoon a third of the batter into the pan and use a spatula to distribute it evenly. Sprinkle with a third of the topping. Repeat this process two more times, finishing with the topping. Tap the pan on the counter a few times to release any bubbles.
Transfer to oven and bake for 50 minutes, or until a cake tester comes away clean. Leave cake in pan and cool on wire rack for 15 minutes. Then invert pan onto a presentation plate, and carefully release the cake. Allow to cool for at least 30 minutes before serving.
Sour Cream Coffee Cake
5 / 5. 2
A moist, soft-crumbed vanilla cake ribboned with swirls of chocolate chips, coconut, brown sugar and cinnamon…
Grab a coffee and get cozy, ‘cause it’s time to have a chat about this scrumptious SOUR CREAM COFFEE CAKE.
Let me start with a big shout-out to my dear friend Judy, who shared this recipe for SOUR CREAM COFFEE CAKE with us. This easy-to-enjoy, tender and crumbly cake is one of my favourites. Judy’s made it for friends and family for years, and we’re happy to carry on that tradition, inviting all of you to follow suit and make this Bundt cake. As you read on, keep in mind:
It’s extremely easy to prepare.
It has a really interesting flavour profile thanks to the stellar combination of chocolate, coconut, brown sugar and cinnamon.
It serves a crowd, so the quantity works whenever friends and family gather.
I’ve come to think of it as a “serves itself” kind of treat; place it out and invite guests to help themselves. Spoiler alert: it’ll disappear in record time.
You can serve it for breakfast, brunch, a snack or as dessert.
Before listing some tips on making it, here are a few more suggestions for homemade cake recipes that always hit the spot. If Bundt cakes are your jam, try our famous IRISH WHISKY CAKE or this old-school HARVEY WALLBANGER CAKE. Two additional must-make cakes include OMA’S APPLE CAKE and my personal fave, a classic CHOCOLATE SLAB CAKE, perfect for birthdays and celebratory occasions. Last cake is another “make-it-and-they-will-eat-it” recipe, this lemony BLUEBERRY CRUMB CAKE. Funny, now I’m suddenly craving each and all!
Back to this SOUR CREAM COFFEE CAKE because we know how much you’ll want to make it.
THE INGREDIENTS
No surprises when you look at the above photo of the ingredients needed to make this cake recipe. A quick root through your pantry, along with a few things from the fridge, will do the trick. Pro tip for this recipe: keep these basic ingredients on hand at all times. You’ll be making this coffee cake recipe again and again.
WET AND DRY INGREDIENTS
We wanted to include a few additional tips regarding wet and dry ingredients. To ensure a fluffy batter, we suggest having the large eggs and unsalted butter at room temperature before you begin. Then for the dry ingredients, sift the unbleached all-purpose flour together with the baking soda and making powder before assembling the batter itself. Ensuring these ingredients are mixed thoroughly yields a cake that rises perfectly when baked.
SOUR CREAM OR YOGHURT
Sometimes, things happen by accident with surprising results. True story, last summer I was making this cake for a weekend with friends when I realized I was out of sour cream. Unbelievable, right? Crisis averted after finding a container of full-fat Greek yogurt. I made the recipe with yoghurt and truth be told, could not tell the difference. As a go-forward, these ingredients are interchangeable, so it’s your choice.
COFFEE CAKE BATTER
The instructions for making the coffee cake batter follow a tried-and-true format. First, using a hand mixer, we cream together the butter and granulated sugar, then add the eggs one at a time. The goal here is to beat those ingredients light and fluffy. Then, we sprinkle the sifted flour mixture in thirds, alternating with the sour cream or yoghurt. Adding them back and forth creates a batter that’s thoroughly and evenly combined.
COFFEE CAKE TOPPING
One of the signature components of a traditional coffee cake is the addition of topping or streusel mixture. We like to think of it as a flavour enhancer. Sometimes made with oats or chopped nuts, like pecans or walnuts, the topping can also be made with other delicacies like dried fruit, cookie crumbs and chocolate. We’re head over heels for the direction the topping for this coffee cake takes; semi-sweet chocolate chips, shredded coconut, brown sugar, kosher salt and ground cinnamon. This is such a fabulous flavour enhancement to a cake.
Remember when I mentioned how easy this SOUR CREAM COFFEE CAKE is to make? Here’s proof. Assembling the topping involves pouring these toppers into a separate bowl and stirring or tossing them together. That’s it!
THE BUNDT PAN
We made this cake using a Bundt pan, and if you go that same route, we suggest a silicone variety, though springform pans and glass pans work too. Feel free to experiment with a different cake pan if you’d like. We’ve seen coffee cakes done in square baking pans and even rectangular metal ones — you decide. The only caveat is that no matter which pan you use, don’t forget to grease it with cooking spray or butter. This will help the cake come away from the pan.
ASSEMBLING
Make sure to look at the instructions listed below about how to incorporate the cinnamon, chocolate and coconut topping into the batter as you assemble the cake for baking. I like to sprinkle some of the topping into the pan and then add a tiny layer of the batter, smoothing it out with a spatula. Keep adding more of that crumb topping over each layer of batter. Then, after the rest of the batter is smoothed out in the pan, add any remaining topping. Thankfully, the cake doesn’t have to look a certain way to be perfect. The goal here is to get lots of that flavour enhancement here and there. You’ll see when you go to enjoy, there’ll be a hint on the bottom, some in the middle, and more on top.
BAKE
We baked this cake for exactly 50 minutes, and it turned out perfectly. Of course, all ovens operate differently, so we suggest using a cake tester or toothpick to test for doneness. When the cake tester comes away clean, and the top of the cake is puffed up and golden, your coffee cake is complete. Kitchen smells pretty awesome, right?
INVERT
When you remove the cake from the oven, leave it in the pan and immediately transfer to a wire rack to cool for 15 minutes. Then take an attractive presentation plate or platter, place it over the baking pan, hold them (and it!) together and invert. I love making dessert recipes where we get to invert — it always adds excitement. After inverting, you’ll feel, and possibly hear, the cake release and drop gently down onto the plate. Lift the pan away and marvel at the sweet masterpiece you just created. Good job!
SERVE
Good news, there’s absolutely no need to complicate the serving of this cake. No sauce, topping, sliced fruit, whipped cream or ice cream at the ready. Instead, just cut individual slices and serve. It’s so easy. Don’t cut the pieces too big; give guests an excuse to have second helpings. HA!
PIN IT!
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This SOUR CREAM COFFEE CAKE is a heavenly treat! Enjoy!
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Ingredients
For cake:
1¾ cups all-purpose flour
1½ teaspoons baking powder
1 teaspoon baking soda
½ cup butter, room temperature
1 cup granulated sugar
2 eggs, room temperature
1 teaspoon pure vanilla extract
1 cup sour cream
For topping:
1 cup premium semi-sweet chocolate chips
¼ cup shredded, unsweetened coconut
¼ cup brown sugar
1 teaspoon cinnamon
Directions
Preheat oven to 325°F with the rack in the middle position. Lightly grease a Bundt pan with cooking spray or butter and set aside.
Sift together flour, baking powder and baking soda and set aside. Place all of the topping ingredients into a separate small bowl, toss together and set aside.
Cream butter and sugar in a medium-sized bowl using a hand mixer until light and fluffy. Add the eggs and vanilla extract and beat on medium until incorporated. Alternate adding thirds of the flour mixture and sour cream into the egg and butter mix. Combine well.
Spoon a third of the batter into the pan and use a spatula to distribute it evenly. Sprinkle with a third of the topping. Repeat this process two more times, finishing with the topping. Tap the pan on the counter a few times to release any bubbles.
Transfer to oven and bake for 50 minutes, or until a cake tester comes away clean. Leave cake in pan and cool on wire rack for 15 minutes. Then invert pan onto a presentation plate, and carefully release the cake. Allow to cool for at least 30 minutes before serving.
Until Cottage Season
