Sour Cream Coffee Cake

Walnut Sugar Filling – The walnuts add a nice crunch to the cake! Mixed in with the streusel, it’s a match made in heaven!

Cake – Sour cream, more butter, and two large eggs ensure golden and moist cake crumbs. Full fat Greek yogurt can also be used as an equal swap for the sour cream. Pure vanilla extract adds rich flavour to the buttery cake! The streusel, delicious walnut filling, and moist cake all combined makes for the best sour cream coffee cake recipe!

(Pro tip on the batter-spreading: Since the batter is fairly sticky, it can be a little difficult to spread. So I recommend adding it to the pan in small clumps, then spreading it around with a rubber spatula until smooth and even. And if the batter is sticking to your rubber spatula too much, just spray it with some cooking spray!)

Cool Completely: Allow the sour cream coffee cake to cool completely before storing. This will help prevent moisture buildup and maintain the texture.

Wrap Well: Wrap the coffee cake tightly in plastic wrap or aluminum foil. Make sure it is completely covered to prevent air exposure and maintain freshness.

Airtight Container: Place the wrapped coffee cake in an airtight container or resealable plastic bag. This additional layer of protection will further prevent air from reaching the cake.

old fashioned classic coffee cake with fluffy yellow cake


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