Saturday Morning Sour Cream Coffee Cake

Soft, rich, and built to last longer than just one slice. This sour cream coffee cake brings buttery crumb, cinnamon warmth, and that first taste of home you never really forget.

Ingredients

• For the Cake:
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup full-fat sour cream
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• For the Cinnamon Sugar Swirl:
• 1/2 cup brown sugar, packed
• 1 tbsp ground cinnamon
• 1/4 cup chopped pecans or walnuts (optional)

Instructions

1. Preheat oven to 350°F. Grease and flour a 9x9-inch square pan (or an 8x8 for a taller cake).
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then add sour cream and vanilla. Mix until fully combined.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated — do not overmix.
6. In a small bowl, combine the brown sugar, cinnamon, and nuts (if using) for the swirl.
7. Spread half the batter into the prepared pan. Sprinkle half the cinnamon sugar mixture over the batter.
8. Spread the remaining batter on top, then finish with the rest of the cinnamon sugar mixture.
9. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
10. Let cool slightly before slicing and serving. Optional: Dust with powdered sugar before serving if desired.

Chef Paddy’s Tips

• Don’t overmix: Once the flour is in, mix gently to keep the cake tender.
• Sour cream saves the day: Full-fat sour cream gives rich flavor and keeps the crumb moist.
• Double layer = double flavor: Spreading the swirl inside and on top brings bakery-quality texture and look.

Let’s cook with heart and hustle.