Coffee Cake
20m prep 55m cook 1h 25m ready
A classic coffee cake with a cinnamon-nut swirl, moist and tender from sour cream, topped with a generous layer of cinnamon-sugar.
Nutrition (per serving, estimated)
Estimated based off 10 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 54.1 mg
- Iron: 1.19 mg
- Magnesium: 8.68 mg
- Phosphorus: 66.5 mg
- Potassium: 64.2 mg
- Zinc: 0.34 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 cup flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter
- 1 1/4 cup sugar
- 2 eggs
- 1 1/2 tsp vanilla
- 1 cup sour cream
Prepare
- Cinnamon-Sugar, for topping
- Chop 1/2 cup nuts
Let's Cook
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Step 1.
Preheat the oven to 350°F. Grease a 10-inch tube pan or a sheet cake pan.
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Step 2.
In a medium bowl, whisk together 2 cups flour, 1 tsp baking soda, 1 tsp baking powder, and ½ tsp salt. Set aside.
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Step 3.
In a large bowl, cream together ½ cup butter and 1¼ cups sugar until light and fluffy. Beat in 2 eggs, one at a time, then stir in 1½ tsp vanilla.
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Step 4.
Mix in 1 cup sour cream until well combined. Gradually add the flour mixture, stirring just until incorporated.
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Step 5.
Spread half of the batter evenly into the prepared pan. Sprinkle generously with cinnamon-sugar and ½ cup chopped nuts.
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Step 6.
Spread the remaining batter over the filling, then top with more cinnamon-sugar.
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Step 7.
Bake in the preheated oven for 50 minutes to 1 hour, until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before removing to a wire rack.
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