This cake is best made in the morning of or even the night before. Store it on the countertop for 1-2 days or in the refrigerator for up to 5 days.
It does dry out easily so it tastes best made fresh! Keep it in the freezer to maintain optimal freshness!
You could easily create other delicious variations for this cinnamon coffee cake with sour cream. By adding blueberries you’d make blueberry sour cream coffee cake, or cranberries for a cranberry coffee cake with sour cream.
Another flavourful option would be adding chocolate chips for a chocolate chip sour cream coffee cake – that might be my favourite option!
Though I have not tested it, you could try using 1:1 gluten free baking flour for a gluten free sour cream coffee cake. Remember when measuring gluten free flour to spoon it out of the container, rather than scooping your measuring cup right in.
This will help avoid adding too much flour to the cinnamon coffee cake with sour cream, so it won’t dry out.
HOW TO REHEAT THIS COFFEE CAKE?
To reheat stored sour cream coffee cake, remove it from the refrigerator or thaw it from the freezer. Allow it to come to room temperature.
If desired, you can warm it slightly in the oven at a low temperature or in the microwave for a short time. Be cautious not to overheat it, as it may dry out.
Sour Cream Coffee Cake Recipe
This Cinnamon Walnut Sour Cream Coffee Cake is not only incredibly easy to make, it’s absolutely delicious! A tender crumb cake with cinnamon streusel topping and a walnut brown sugar filling! You wont be able to stop after just one piece.
PREP TIME 20 minutes
COOK TIME 55 minutes
TOTAL TIME 1 hour 15 minutes
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