The Ultimate Guide to Baking a Perfect Sour Cream Coffee Cake

Sour cream coffee cake is a beloved classic, known for its moist, tender crumb and rich flavor. The addition of sour cream not only imparts a subtle tang but also ensures the cake remains delectably moist. This treat pairs wonderfully with a cup of Bazan Coffee, making it ideal for breakfast, brunch, or an afternoon indulgence.

Why Sour Cream Elevates Coffee Cake

Moisture Retention: Sour cream's high-fat content contributes to a tender crumb, preventing the cake from drying out.

Acidity Benefits: The natural acidity of sour cream reacts with baking soda, aiding in leavening and resulting in a lighter texture.

Flavor Enhancement: It adds a subtle tang that balances the sweetness, enriching the overall flavor profile.

Ingredients You'll Need

For the Streusel Topping:

• 1 cup (200g) light brown sugar, packed

• 1 cup (125g) all-purpose flour

• 1 tablespoon ground cinnamon

• ½ cup (1 stick or 113g) unsalted butter, cold and cubed

• 1 cup (120g) chopped pecans or walnuts (optional)

For the Cake Batter:

• 2 cups (250g) all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• ½ cup (1 stick or 113g) unsalted butter, softened

• 1 cup (200g) granulated sugar

• 2 large eggs, at room temperature

• 1 teaspoon pure vanilla extract

• 1 cup (240g) sour cream, at room temperature 

For the Glaze (Optional):

• 1 cup (120g) powdered sugar

• 2 tablespoons milk or cream 

• ½ teaspoon pure vanilla extract

Step-by-Step Instructions

1. Prepare the Streusel Topping:

• In a medium bowl, whisk together brown sugar, flour, and cinnamon.

• Cut in the cold, cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

• Stir in the chopped nuts if using.

• Refrigerate the streusel while preparing the cake batter to keep it cold.

2. Prepare the Cake Batter:

• Preheat your oven to 350°F (175°C). Grease and flour a 9-inch bundt pan or a 9x9-inch square baking pan.

• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

• In a separate large bowl, using an electric mixer, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

• Add the eggs one at a time, beating well after each addition.

• Mix in the vanilla extract.

• With the mixer on low speed, add the dry ingredients to the butter-sugar-egg mixture in three additions, alternating with the sour cream, beginning and ending with the dry ingredients.

• Mix until just combined; do not overmix to avoid a dense cake.

3. Assemble the Cake:

• Pour half of the batter into the prepared pan, spreading it evenly.

• Sprinkle half of the streusel topping over the batter.

• Spoon the remaining batter over the streusel layer and spread it evenly.

• Sprinkle the remaining streusel on top.

4. Bake:

• Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

• Allow the cake to cool in the pan on a wire rack for about 15 minutes before removing it from the pan to cool completely.

5. Add the Glaze (Optional):

• In a small bowl, whisk together the powdered sugar, milk or cream, and vanilla extract until smooth.

• Drizzle the glaze over the cooled cake before serving.

Expert Tips for a Perfect Sour Cream Coffee Cake

• Use Room Temperature Ingredients: Ensure that the butter, eggs, and sour cream are at room temperature before mixing. This allows for better emulsification, resulting in a smoother batter and a tender crumb.
  

• Properly Measure Flour: To avoid a dense cake, spoon flour into your measuring cup and level it off with a knife. Avoid packing the flour, which can lead to a heavier batter.
  

• Keep the Streusel Cold: Refrigerate the streusel topping while preparing the batter. Cold streusel maintains its crumbly texture during baking, providing a delightful contrast to the soft cake.
  

• Avoid Overmixing: When combining the dry and wet ingredients, mix just until incorporated. Overmixing can develop gluten, resulting in a tougher cake.
  

• Test for Doneness: Oven temperatures can vary, so start checking for doneness at the 50-minute mark. A toothpick inserted into the center should come out clean or with a few moist crumbs.
  

Frequently Asked Questions (FAQs)

Q: Can I use Greek yogurt instead of sour cream?

A: Yes, full-fat Greek yogurt can be used as a substitute for sour cream. It provides a similar tangy flavor and moisture content.

Q: How should I store leftover coffee cake?

A: Store the cooled cake in an airtight container at in a lighter, fluffier texture. This reaction enhances the cake's softness, ensuring it remains tender and airy rather than dense.

Flavor Depth: Sour cream adds a slight tanginess that balances the sweetness of the cake while enriching the overall flavor. Unlike milk, which provides moisture but little flavor, sour cream contributes a creamy richness that complements the streusel topping.

The Science Behind Sour Cream in Baking

According to research from The Science of Baking, sour cream contains lactic acid, which interacts with gluten-forming proteins in flour. This process reduces gluten development, leading to a more delicate texture. Additionally, sour cream’s fat content adds structure and richness, creating a perfectly balanced cake that is neither too dry nor too greasy.

Pairing Your Sour Cream Coffee Cake with Bazan Coffee

To elevate your coffee cake experience, pair it with a specialty coffee that enhances the buttery richness of the cake while balancing its sweetness with complex flavor notes.

The New Revolution: Fine Robusta from Vietnam

For those who enjoy a bold, full-bodied coffee experience, Fine Robusta – Krong Nang is the perfect choice.

Why Choose Fine Robusta – Krong Nang?

• Grown at 650m in Krong Nang, Dak Lak, where volcanic soil enhances depth and complexity.

• 72-hour natural anaerobic fermentation, unlocking deep caramelized sweetness and honey-like smoothness.

• Naturally low acidity with a strong, full-bodied taste, making it perfect for pairing with baked goods.

Not Just Robusta – The Best of Both Worlds

For those who enjoy a more balanced coffee with fruity brightness, Bazan’s Special Vietnam Blend offers the perfect fusion of smoothness and strength.

Why Choose Special Vietnam Blend?

• A fusion of high-altitude Arabica’s bright acidity and Fine Robusta’s bold depth.

• Tasting notes of pineapple and floral aroma, enhancing the richness of coffee cake.

For a More Refined and Elegant Coffee: Specialty Arabica – Cau Dat

For those who appreciate light, floral, and complex flavors, Specialty Arabica – Cau Dat provides a bright, sophisticated experience.

Why Choose Specialty Arabica – Cau Dat?

• Grown at 1,550m in Cau Dat, Da Lat, producing a clean, vibrant espresso.

• Tasting notes of bell pepper, spices, and caramel, making it a nuanced, refined pairing with coffee cake.

 

Find Your Perfect Coffee with Bazan Coffee

• For a bold, full-bodied coffee → Fine Robusta - Krong Năng

• For a balanced, sweet coffee → Special Vietnam Blend

• For a refined, floral coffee → Specialty Arabica – Cầu Đất

Your sour cream coffee cake deserves a premium coffee pairing. Shop Bazan Coffee today and craft the perfect coffee experience!