Mastering the Art of Sour Cream Coffee Cake: A Delicious Recipe for National Coffee Cake Day & Beyond
As April 7th approaches, the air fills with the sweet aroma of anticipation for National Coffee Cake Day! What better way to honor this beloved occasion than by baking a batch of truly extraordinary sour cream coffee cake? This isn’t just any coffee cake; it’s a celebration of flavor and texture, perfectly portioned into charming mini Bundt pans and generous jumbo muffin cups. Prepare yourself for an incredibly tender, light, and delicate cake that highlights the rich, tangy notes of sour cream, making every bite a delight.
As you can see, these delectable mini cakes are beautifully inverted, showcasing their perfect shape and inviting streusel topping.
The Versatility of Mini Bundt Pans and Jumbo Muffin Cups
One of the joys of this sour cream coffee cake recipe is its adaptability. While traditionally baked in a tube pan, crafting individual portions in mini Bundt pans or jumbo muffin cups offers a charming presentation and makes serving a breeze. The mini Bundt pans I used measure approximately 4×2 inches, creating elegant “Bundtlettes.” Alternatively, Reynolds jumbo muffin papers, at 3 ½ inches, work wonderfully for a more casual, yet equally delightful, treat. Keep in mind that baking times and yield may vary slightly based on the specific size and type of bakeware you choose. Whether you opt for smaller Bundts (true Mini Bundts) or the Bundtlettes, the principle remains the same: perfectly portioned deliciousness.
Using individual pans means each serving gets its own crisp streusel topping and moist interior, making them ideal for gatherings, brunches, or simply a special breakfast indulgence. They’re also incredibly convenient for grab-and-go options or for sharing with friends and neighbors.
Why Sour Cream is the Secret to an Unforgettable Coffee Cake
If you’re wondering what truly elevates this coffee cake from good to absolutely phenomenal, it’s the generous inclusion of sour cream. This ingredient is a powerhouse in baking, contributing an incredible depth of flavor and an unparalleled texture. The acidity in the sour cream reacts with the baking powder, resulting in an exceptionally light and fluffy crumb. More importantly, it adds a distinct tang that perfectly balances the sweetness of the cake and the spice of the streusel, creating a complex and incredibly satisfying taste profile. This high moisture content also ensures the cake remains tender and moist for days, unlike some coffee cakes that can dry out quickly.
So, before you dive into baking, ensure you appreciate the unique qualities sour cream brings to the table, because its delicious presence is definitely pronounced in every tender bite. The delicate texture is almost ethereal, making this cake a sophisticated choice for any coffee cake enthusiast.
The Legacy of the Junior League of Palo Alto Sour Cream Coffee Cake
This particular recipe hails from a cherished source: the Junior League of Palo Alto’s cookbook. Their Sour Cream Coffee Cake is renowned for its classic appeal and consistent deliciousness. It’s a recipe that has stood the test of time, proving itself to be a reliable favorite for generations of home bakers. While we’re adapting it here for individual portions, the integrity of the original recipe’s flavor and texture remains perfectly intact. If you prefer to stick to tradition or are baking for a larger crowd, you can easily double this recipe and bake it in a standard tube pan. Just remember to adjust your baking time accordingly, typically starting to check for doneness around the 50-minute mark.
Baking this cake is not just about following steps; it’s about connecting with a culinary legacy. The combination of cinnamon, nuts, and that distinctive sour cream base creates a comforting and timeless classic that never fails to impress. It’s perfect for a weekend breakfast, a holiday brunch, or an afternoon pick-me-up with your favorite hot beverage.
Essential Baking Tips for the Perfect Sour Cream Coffee Cake
Achieving the perfect sour cream coffee cake involves a few key techniques and considerations that can elevate your baking from good to extraordinary:
- Sifting Cake Flour: The recipe specifically calls for sifted cake flour. Cake flour itself contributes to a tender crumb due to its lower protein content. Sifting it before measuring is crucial because it aerates the flour, removes lumps, and ensures accurate measurement, leading to a lighter and more delicate cake. If you have a kitchen scale, weighing out 6.3 ounces of cake flour can bypass the sifting step, but if measuring by volume, sifting is a must for consistency.
- Room Temperature Ingredients: Ensure your butter, egg, and sour cream are at room temperature. This allows them to emulsify properly, creating a smooth, well-combined batter that bakes evenly and results in a superior texture.
- Don’t Overmix: Once the flour mixture is added, mix just until combined. Overmixing develops the gluten in the flour, which can lead to a tough cake. A light hand will ensure your coffee cake remains tender and delicate.
- Toast Your Nuts: Toasting the walnuts or pecans before chopping and adding them to the streusel enhances their flavor, bringing out their natural oils and adding a deeper, nuttier dimension to the topping.
- Layering is Key: The magic of a coffee cake often lies in its layers. Carefully spooning the nut mixture and batter in alternating layers ensures that delightful streusel is distributed throughout the cake, not just on top.
Serving and Storage Suggestions for Your Coffee Cake
Once your sour cream coffee cake is baked to golden perfection and has cooled, it’s ready to be enjoyed! These mini Bundts and jumbo muffins are fantastic served warm or at room temperature. They pair exquisitely with a freshly brewed cup of coffee (of course!), tea, or even a glass of milk. For an extra touch of indulgence, a light dusting of powdered sugar or a delicate drizzle of the optional vanilla icing adds a beautiful finish and a hint of extra sweetness.
To store your coffee cake and maintain its freshness, place cooled cakes in an airtight container. At room temperature, they will stay fresh for 2-3 days. For longer storage, you can freeze individual cakes for up to 1-2 months. Thaw them at room temperature or gently warm them in the microwave for a few seconds when ready to enjoy.
Explore More Jumbo Treats
If you’re a fan of generously sized baked goods, you’ll love exploring other recipes that offer a satisfyingly substantial bite. Here are a few more jumbo-sized delights to add to your baking repertoire, perfect for those who appreciate a bigger, bolder treat:
- Jumbo Banana Chocolate Chip Muffins
- Jumbo Double Chocolate Cookies
- Peanut Butter Jumbos
- Jumbo Pumpkin Streusel Muffins
- Jumbo Peanut Butter Banana Muffins
Recipe
Junior League of Palo Alto Sour Cream Coffee Cake
Cookie Madness
Pin Recipe
Ingredients
- ½ cup chopped walnuts or pecans toast and cool before using
- 2 tablespoons dark brown sugar
- 1 ½ teaspoons cinnamon
- ¾ cup plus 2 tablespoons 6.3 oz sifted cake flour (sift before measuring)
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 4 ounces unsalted butter softened
- 1 cup sugar granulated
- 1 large egg room temp
- 1 teaspoon vanilla
- ½ cup sour cream
- Icing — see last step
Instructions
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Preheat oven to 325 degrees F. Spray the six cavities of a mini Bundt pan (4×2 inch) with Baker’s Joy. Alternatively, line about 8 or 9 jumbo muffin cups with Reynold’s 3 ½ inch foil liners.
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Prepare nut mixture first. Stir together nuts, brown sugar and cinnamon. Set aside.
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Mix together the sifted cake flour, baking powder and salt and set aside.
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In a mixing bowl, cream the butter and sugar using high speed of an electric mixer for about 2 minutes. Add the egg and beat until incorporated. Beat in the vanilla, then fold in the sour cream. Add the flour mixture and stir with a mixing spoon or rubber scraper until it is blended in.
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Spoon about a tablespoon of the nut mixture into the cavity of each Bundt pan. Spoon three generously heaping tablespoons (it’s thick!) of batter over the nuts. It should come about halfway full. If you are using jumbo muffin cups, sprinkle a tablespoon of the nut mixture on the bottom of each cup, then layer with a heaping tablespoon (or 2 level) tablespoons of batter, another spoonful of nuts and a final heaping tablespoon of batter (it’s thick).
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Bake for 28 to 30 minutes at 325 F. or until cakes appear set. Let cool for about 5 minutes, then invert from pan and let cool completely. Drizzle with icing if desired.
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To make icing, melt 1 tablespoon of butter in a small bowl or 2 cup liquid measuring cup (such as a Pyrex). Stir in 1 cup of confectioners’ sugar, then add ¼ teaspoon of vanilla and 1 teaspoon of water. Stir well and keep adding water 1 teaspoon at a time and stirring with a fork until icing is thin enough to drizzle but not so thin it flows all over the place.
Notes
— If you have a scale and can just weigh out 6.3 ounces of cake flour, you can skip the sifting process. But if you are measuring by volume only, it’s important to sift first since sifted cake flour weighs a little less than unsifted and this recipe was developed with sifted.
We hope this comprehensive guide and delicious recipe inspire you to bake your own batch of Sour Cream Coffee Cake. Whether you opt for the charming mini Bundts or the hearty jumbo muffins, you’re in for a treat that promises to be moist, tender, and bursting with flavor. Share your creations and enjoy the satisfaction of homemade goodness!