A classic coffee cake topped with cinnamon-sugar and walnuts and pairs equally well at breakfast time or for dessert.
I don’t know about you, but there are certain foods that remind me of home. Growing up, you could always find my mom’s sour cream coffee cake on the table on Christmas morning, birthdays or for special events like high school graduation. It’s still one of my favorite things at Christmas morning brunch. The first birthday I had after college when I was still getting used to the real world and living in Boston, my mom and sister sent me a birthday coffee cake. It made me so happy and homesick all at the same time.
With Mother’s Day this past weekend, I was feeling a little sad that I wasn’t going to see my mom- even though I’ll be seeing her this coming weekend. For a little reminder of home this weekend, I made my mom’s Sour Cream Coffee Cake for Sunday breakfast for us. It was just as delicious as I always remember and it was great to make my mom’s special recipe on Mother’s Day.
With Mom’s Sour Cream Coffee Cake on your brunch table, you’ll have the perfect sweet treat all your guests will enjoy. Beyond brunch, it would also be great for an afternoon tea. Topped with a dusting of cinnamon-sugar and a cinnamon-sugar swirl inside, Mom’s Sour Cream Coffee Cake will be a classic you’ll love for years to come too!
Makes one bundt cake, 10-12 servings depending on slice size
- 1/2 cup of unsalted butter (1 stick)
- 1 and 1/4 cups granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 of a teaspoon salt
- 1/2 cup of chopped walnuts
- 1 teaspoon cinnamon
Pre-heat oven to 350 Degrees F. Prepare bundt pan for baking.
Using a stand or hand mixer, cream together butter and 1 cup of sugar.
Add in eggs one at a time and mix well.
Next, add in sour cream and vanilla until well combined.
Gradually add in flour, baking powder, baking soda and salt until well mixed.
In a small bowl, combine walnuts, cinnamon and remaining 1/4 cup of sugar.
Pour 1/2 of the prepared batter into greased bundt pan.
Sprinkle half of the cinnamon-sugar mix on top of the batter.
Next, pour second half of the batter into the bundt pan.
Sprinkle remaining cinnamon-sugar-walnut mix on top.
Bake for 45 minutes or until toothpick placed in cake comes out clean.
Allow to cool in pan. Once cooled, flip cake out of pan onto plate. Turn over so cinnamon-sugar sprinkle is on top.