I serve this sour cream coffee cake for every brunch, birthday party, or shower. I bake it and bring it with me when my friends have babies or when I am in charge of dessert. Kids love it as much as adults. And it is almost as easy as my scones recipe.
You will love this sour cream coffee cake with cardamom. Since I went to Jordan after college and tasted coffee with cardamom, I have started buying this spice and adding it to my hot drinks or baked goods when possible. This delicious aroma is very popular in India, the Middle East, and East Africa. It tastes better when you are there.
This coffee cake is not an exception. Whenever I bring it as dessert, people always ask me what spice I use because it tastes fabulous. Cardamon is my secret weapon. It makes everything taste better. Some of you might be familiar with orange cardamon pairings in baking, but in this case, cardamom is our headliner.
Let’s get our sour cream coffee cake ingredients ready!
Sour Cream Coffee Cake: Main Ingredients
- 1 1/2 stick unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cardamon
- 1 tsp nutmeg
- pinch sea salt
- 1 cup sour cream
Cinnamon-Sugar Topping:
- 1/4 cup packed brown sugar
- 1 1/2 tsp ground cinnamon
- 1/2 cup chopped pecans (optional)
Grease your bundt cake pan or I know some of you love to bake in a 9 x 13-inch dish, that works too, just spray it with cooking spray.
How to Prevent a Bundt Cake from Sticking
Since you can’t really line your bundt pan before baking a cake. You coat it! That’s right, you read it right! Coat your bundt pan before placing batter in it, so your cake comes out of the pan without
I generously grease my pan with butter and dust with flour. It creates a nice powder coat that will serve as a layer of separation between the bundt pan surface and your yummy batter.
Butter shouldn’t be melted, just very soft. I usually dip my fingers in it and work around the whole surface, especially the central core- it’s the trickiest part to grease properly.
After dusting with flour, turn the pan over and tap over the sink or the counter, making sure you got rid of extra flour.
Sour Cream Coffee Cake: Step-by-Step Process with Photos
1. Heat up the oven.
Heat oven to 350°F.
2. Mix the batter.
In the bowl, cream together butter and granulated white sugar on medium-high speed for about 2 minutes with a hand mixer.
Beat until sugar granules completely dissolve and your mixture becomes light and fluffy.
Add vanilla and eggs to the mixture, one at a time, beating well after each addition. Scrape the sides of the bowl with a spatula.
3. Mix in the dry ingredients.
In a small bowl, mix together the flour, baking soda, baking powder, nutmeg, cardamon and salt until combined.
Add half of the flour mixture to the butter mixture and mix on medium-low speed until just combined. Add in 1/2 cup of sour cream and mix until combined. Repeat with the remaining half of the dry ingredients mixture, followed by the remaining sour cream, mixing until combined. Remember to end with the sour cream and don’t overmix!
4. Cinnamon-sugar topping.
In a separate small bowl, mix together brown sugar, ground cinnamon and pecans (if using).
5. Place the batter into your bundt pan.
Using your spatula place the batter into the prepared baking pan and spread it in an even layer. Sprinkle the cinnamon-sugar topping evenly on top of the batter.
6. Bake.
Bake your sour cream coffee cake for 24-28 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
Let the cake rest for a few minutes in the pan after your take it out of the oven.
How To Get The Bundt Cake Out Of The Pan
You have already completed your first step of the process by greasing and dusting your bundt pan with flour. The rest should be simple!
Gently slide a butter knife or a spatula between the sides of the pan and the edges of the cake. Don’t cut into the cake itself, just fill in the gap between the edges of the pan and the cake. Don’t forget about the central core.
Then place a flat big enough dish as if you are covering your bundt pan, wiggle your bundt pan. This should be enough to release your cake. Turn your pan over quickly (use oven mittens).
Dust with powdered sugar once your coffee cake cools down.
Serve warm!
Sour Cream Coffee Cake Recipe
This sour cream coffee cake is a wonderful option for every brunch, birthday party, or shower. It is easy, fast and doesn't ask for a lot of ingredients.
Ingredients
- 1 1/2 stick unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cardamon
- 1 tsp nutmeg
- pinch sea salt
- 1 cup sour cream
- 1/4 cup packed brown sugar
- 1 1/2 tsp ground cinnamon
- 1/2 cup chopped pecans (optional)
Instructions
1. Heat oven to 350°F.
2. Generously grease your bundt pan with soft butter and dust with flour.
3. In the bowl, cream together butter and granulated white sugar on medium-high speed for about 2 minutes with a hand mixer.
3. Add vanilla and eggs to the mixture, one at a time, beating well after each addition. Scrape the sides of the bowl with a spatula.
4. In a small bowl, mix together the flour, baking soda, baking powder, nutmeg, cardamon and salt until combined.
5. Add half of the flour mixture to the butter mixture and mix on medium speed until just combined. Add in 1/2 cup of sour cream and mix until combined. Repeat with the remaining half of the dry ingredients mixture, followed by the remaining sour cream, mixing until combined.
6. Using your spatula place the batter into the prepared baking pan and spread it in an even layer. Sprinkle the cinnamon-sugar topping evenly on top of the batter.
7. Bake your sour cream coffee cake for 24-28 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
