Print

Cozy Grandma’s Sour Cream Coffee Cake Easy Walnut Streusel Recipe

sour cream coffee cake - featured image
Print Recipe

A tender, moist sour cream coffee cake topped with a crunchy walnut streusel, perfect for cozy mornings or last-minute guests. This simple recipe uses pantry staples and delivers unforgettable flavor and texture.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) sour cream (full-fat recommended)
  • 2 teaspoons pure vanilla extract
  • 1 cup (120g) chopped walnuts, toasted
  • ½ cup (100g) packed brown sugar
  • 1 ½ teaspoons ground cinnamon
  • ⅓ cup (75g) unsalted butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C) and lightly grease your 9×13-inch pan. Line with parchment paper if desired. (5 minutes)
  2. Toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly browned. Set aside to cool. (7 minutes)
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. (3 minutes)
  4. Using an electric mixer, beat the softened butter with granulated sugar until pale and fluffy, about 3-4 minutes. (5 minutes)
  5. Beat in the eggs one at a time, mixing well after each addition. (3 minutes)
  6. Blend in the sour cream and vanilla extract until just combined. (2 minutes)
  7. Gradually fold in the dry ingredients in two parts with a spatula, mixing gently to avoid overmixing. (3 minutes)
  8. In a small bowl, combine toasted walnuts, brown sugar, cinnamon, and melted butter. Mix until crumbly but moist. (3 minutes)
  9. Pour half the batter into the prepared pan and smooth it out. Sprinkle half the walnut streusel evenly on top. Repeat with remaining batter and streusel to create layers. (5 minutes)
  10. Bake for 45-50 minutes, checking doneness around 40 minutes with a toothpick; it should come out with a few moist crumbs. (45-50 minutes)
  11. Let the cake cool on a rack for at least 20 minutes before slicing. (20 minutes)

Notes

Use fresh baking powder and baking soda for best rise. Toast walnuts to enhance flavor. If top browns too fast, tent with foil after 30 minutes. For dairy-free, substitute sour cream with coconut yogurt and butter with plant-based alternative. For gluten-free, use a 1:1 gluten-free baking blend but expect a denser texture.

Nutrition

Keywords: coffee cake, sour cream coffee cake, walnut streusel, easy coffee cake, breakfast cake, cozy dessert, simple baking

Find it online: https://lirafood.com/cozy-grandmas-sour-cream-coffee-cake-easy-walnut-streusel-recipe/