Heavenly Sour Cream Coffee Cake w/ Crumble Topping

This sour cream coffee cake is remarkably moist and flavorful, with a crunchy nut crumble both in the center and on top that will surely delight the whole family. The taste is like a symphony of flavors, with sweet and savory notes mixing like a well-orchestrated piece of music. 

Whether you want to impress your guests with a fancy dessert while barely lifting a hand, or if you want to make yourself happy with just a few minutes of work, turn on the mixer and oven now and get started on this recipe.

What is Coffee Cake?

According to Wikipedia, coffee cake is believed to have originated in Germany in the 17th century with the introduction of coffee and was brought over to America by German and European immigrants. Recipes vary, but coffee cake typically contains flour, sugar, eggs, and spices, with some containing yeast, dried fruits, butter icing, and/or brewed coffee. There are two layers in a traditional American coffee cake, but single-layer varieties are also common (hello, my cast iron friend). Many also have a streusel or crumb topping, a combination of sugar, butter, and flour.

Inspiration for This Sour Cream Coffee Cake With Crumble Topping

Coffee cake is a frequent visitor in my household. It is an unbelievably easy cake with so much flavor and spice. This version is from my mother’s handwritten recipe book, courtesy of her friend Connie. I’ve adapted the recipe as follows:

• Shortening is replaced with butter.
• The process of creaming the butter and sugar together is extended significantly.
• Both pecans and walnuts are included in this recipe, and the quantity of chopped nuts has been doubled.
• I add a grated butter sprinkling to the cake’s top before baking.

Ingredient Notes

• Butter: Use salted butter for this recipe, which has a higher moisture content than unsalted, translating well into the finished product. Make sure it’s at room temperature, so it’s easier to mix with the other ingredients.
• Sugar: Granulated and light brown sugars are used to sweeten the cake batter. In addition to brown sugar adding a hint of caramel flavor, its acidity interacts with the baking soda to help the cake rise.
• Eggs: Use large eggs at room temperature to help the cake bake evenly in the oven. The eggs will bind the ingredients together to help form the cake structure.
• Sour Cream: The sour cream adds richness and moisture to the cake. Like the butter, make sure it’s at room temperature. This will allow the ingredients to mix together better and the cake to bake evenly.
• Vanilla: Use pure vanilla extract for the best flavor.
• Flour: I use all-purpose flour in this recipe, but if you only have cake flour on hand–never fear! Use an additional 1/4 cup for this recipe if that is the case. 
• Chopped Nuts: You can use any type of nuts, with my preference being a combination of walnuts and pecans. Finely chopped is key here, as the batter is delicate and large pieces may sink to the bottom during baking.
• Cinnamon: Cinnamon adds warmth and depth to the cake. I’m not saying every coffee cake has it, but is it even a coffee cake without it?

Baking Soda AND Baking Powder??

Baking soda and baking powder are used in this sour cream coffee cake recipe because they each serve a different purpose in helping the cake rise and achieve the desired texture. This is a delicate balance of getting the proportions correct for the desired effect while not imparting a bitter, soapy taste.

Baking soda is a leavening agent that requires an acid, such as sour cream, to react and create carbon dioxide gas which causes the cake to rise. Baking soda is also alkaline, so it helps neutralize any acid in the batter, creating a more tender texture.

On the other hand, baking powder contains both an acid and a base, so it can create its own chemical reaction when it gets wet, which also produces carbon dioxide gas to help the cake rise. Baking powder can also help lighten the cake’s texture and create a tender crumb.

Using baking soda and baking powder in a recipe can help ensure that the cake rises evenly and has a good texture. The baking soda reacts with the sour cream to create an initial rise, while the baking powder provides a secondary rise and helps to create a light and fluffy texture.

Tube Pan

This recipe calls for a 10″ tube pan with a center hole and a collapsible bottom. A 9″ or 10″ springform pan can work as well, but adjust the baking time accordingly and look for the signs that the cake is done. Typically, it will not take as long in such pans.

Recipe Notes

1. Room Temperature Ingredients: Use room temperature ingredients when baking. This will ensure that everything mixes together while preventing cold spots, which can cause the cake to bake unevenly.
2. Overmixing: Be careful not to overmix when making the cake batter. This can result in a dense, tough texture. Specifically, this is important when adding the flour, as you should stop mixing once the streaks almost disappear into the batter. Then, fold in any remaining flour streaks with a rubber spatula. Flour + moisture = gluten formation = tough/chewy/dense cake.
3. Distribute the Batter Evenly: Use a rubber or small offset spatula to spread the batter out and ensure it fills the pan evenly. Your cake will thank you.
4. Center Layer: When spreading the center layer of brown sugar, cinnamon, and nuts, make sure to leave a small border around the edges. This will prevent the layer from seeping out the sides during baking.
5. Nut Topping: Every oven differs, and the nut topping can burn easily if the temperature is too high. Keep an eye on the cake while it’s in the oven, and cover it with foil toward the end IF the topping starts to brown too quickly. At 350°F in a gas oven, this is not an issue for me. With dry heat, such as that of an electric range, it is worth keeping an extra eye on it.
6. Cooling: Let the cake cool for 20 minutes after it is done baking. This will allow it to set and prevent it from falling apart.
7. Other Toppings: If you plan to include additional toppings, such as a glaze or powdered sugar, wait until the cake is fully cooled.

Additional Troubleshooting

I can’t overstate the importance of using a scale when measuring ingredients or properly calibrating your oven. Both have a significant impact on how your bake turns out. Check out my FAQ section for more information on these topics.

STORAGE

If you have leftover sour cream coffee cake, it’s important to store it properly to keep it fresh and tasty for as long as possible. First things first, allow the cake to cool completely.

Room Temperature

Store the cake in an airtight container for up to 3 days at room temperature. You can use a plastic container with a tight-fitting lid or wrap the cake tightly in plastic wrap.

Refrigerator

Store the cake in an airtight container or plastic wrap in the refrigerator for up to 5 days. Allow it to come to room temperature before unwrapping it, which will help the cake regain its moisture and texture.

Freezer

Coffee cake can be stored in the freezer for up to three months. Wrap the cake tightly in plastic wrap, covering it completely to prevent air from getting in. You can also use aluminum foil or a resealable plastic bag. Let the cake thaw at room temperature for a few hours before unwrapping it.