Cinnamon Coffee Cake(Sour Cream) **
Submitted by hanasmommy
Classic sour cream coffee cake with three layers of cinnamon-walnut streusel baked in a tube pan. Rich, tender crumb that serves 16 and fills the kitchen with warm spice.
YIELD
16 servingsPREP
15 minCOOK
70 minREADY
95 minThis is the coffee cake that started arguments at church potlucks because someone always took the last piece.
A rich, buttery batter made tender with a full pint of sour cream gets layered three times with a cinnamon-sugar-walnut filling in a tube pan. Every slice has ribbons of spiced crunch running through it.
It bakes for just over an hour, filling the house with that unmistakable smell of butter, cinnamon, and toasted walnuts.
Serves 16, so it’s built for a crowd, but honestly? A smaller group will still find a way to finish it.
Kitchen Tips
- Cream the butter and sugar until genuinely fluffy, not just mixed. That air is what gives the cake its lift.
- Add the eggs one at a time and beat well after each. Rushing this step leads to a dense, heavy crumb.
- Alternate the flour mixture and sour cream in additions, starting and ending with the dry ingredients. This keeps the batter smooth and prevents overmixing.
- Let the cake cool in the pan for 10 minutes before turning it out. Unmolding too soon risks cracking.
Ingredients
Directions
In a large bowl, cream butter and 2 cups sugar until fluffy.
Add vanilla. Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, baking soda and salt.
Add alternately with sour cream, beating enough after each addition to keep batter smooth.
Spoon ⅓ of the batter into a greased 10 inch tube pan.
Combine remaining sugar, cinnamon, and nuts.
Sprinkle over batter. Repeat layers two more times.
Bake at 350 deg f for 70 minutes or until cake tests done.
Cool for 10 minutes, remove cake to wire rack to cool completely.
Makes 16 servings.
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