Sour Cream Coffee Cake

Grandma’s Coffee Cake is the ultimate comfort food—thick, buttery, and swirled with the perfect ribbon of cinnamon goodness. It’s the kind of treat that turns any weekend breakfast or holiday brunch into something truly special.  

Some recipes are more than just food; they’re a piece of your history. For me, this coffee cake is exactly that. It’s the recipe my grandma lovingly passed down to my mom, the same one she baked for every holiday and cherished occasion.  

What makes it so unforgettable? Its simplicity. Made with wholesome, real ingredients, this cake embodies everything you crave in a classic coffee cake: moist texture, buttery richness, and a warm cinnamon flavor that feels like a hug in every bite.

Ingredients

• 1/2 cup butter softened to room temperature
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 eggs
• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup sour cream
• 6 Tablespoons butter
• 1 cup brown sugar packed
• 2 teaspoons ground cinnamon
• 1/2 cup walnuts chopped

Instructions

1. Preheat oven to 350° F.
2. In a large bowl, cream together the butter, granulated sugar, and vanilla extract using a stand mixer or hand mixer.
3. Add the eggs, one at a time, beating well after each addition
4. In a small bowl, combine the flour, baking powder, and baking soda. Add to the butter mixture a little bit at a time, alternating with the sour cream and mixing well after each addition.
5. In a separate small bowl, cream the butter, brown sugar, and cinnamon together. Add the nuts and stir well.
6. Spread half of the batter into a 10 inch tube pan that has been greased and lined on the bottom with wax paper. Sprinkle half of the streusel evenly over the batter, then add the remaining batter and top with the remaining streusel.
7. Bake at 350° for 50 minutes or until toothpick inserted near the center comes out clean.
8. Cool completely on a wire rack. Run a sharp knife along the edges, then place a large plate on top of the pan and quickly flip the cake onto the plate. Remove the wax paper, then place a second plate on top of the cake and flip.

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