Jan 15, 2011

Sour Cream Coffee Cake

Sour Cream Coffee Cake!

I know I just recently shared a tasty breakfast muffin with you but I’m sharing another breakfast treat! You can never have too many breakfast recipes if you ask me. I am choosing this one in particular because ever since I made it, this is Jordan’s automatic request every time I ask for what sounds good for our breakfast good of the week. My sister, brother in law and nephew came to visit for cookie baking extravaganza and my mom put me in charge of making a breakfast good. I saw the recipe, it sounded good so I made it. Little did I know how delicious it really was going to be. Jordan only got one slice of the first one so he asked for me to make another a few weeks later and ever since then, it seems to be all he can think about when it comes to breakfast! We need a little variation in our breakfast world so rather than making it week after week, I’m sharing it with y’all so that someone else can enjoy it and obviously you HAVE to make this! It seems that if you’re trying to win someone over through their stomach and taste buds, this is the breakfast treat to make!

Here is what you need for this coffee cake!


(Adapted from Cooking Light. Makes 12 Servings.)

  • 1 cup granulated sugar
  • 1/4 cup butter, softened
  • 2 large egg whites
  • 1 cup fat free sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soada
  • 1/2 teaspoon salt
  • 1 3/4 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 chopped walnuts
  • 2 teaspoons ground cinnamon

(Preheat your oven to 350.) Add the butter and granulated sugar to the mixing bowl and let things mix until it becomes light and creamy. Add the egg whites one at a time and mix thoroughly after each addition. Pour in the sour cream and vanilla extract and the batter should be smooth and creamy at this point. Those are all your wet ingredients and now you can add the dry. Add the salt, baking soda, baking powder and flour to the wet ingredients one at a time and mix thoroughly between each. OR you can combine all the dry ingredients in a separate bowl and then add in portions to the wet ingredients.

Batter of coffee cake complete!

With the batter complete you need to mix together the cinnamon crunch middle and top layer! In a smaller bowl, just add the chopped walnuts, cinnamon and brown sugar. Simple as that!

Cinnamon crumble middle and topping!

It is best to bake this cake in an 8 inch square baking pan. Use cooking spray or butter to grease the pan so you don’t run into problems taking the cake out when it’s time to taste! Pour half of the batter mixture into the baking dish and sprinkle half of the cinnamon streusel on top.

Half of the cake complete: half of the batter spread and half of the cinnamon streusel sprinkled on top.

On top of the middle cinnamon streusel layer, pour the remaining cake batter in. This can be kind of tricky because you don’t want the batter to clump the cinnamon streusel that you just added. So I found that if you trade out your spatula for a knife, it helps you spread things out evenly more easily. Once you have your top layer of batter spread out, sprinkle the rest of your cinnamon streusel on top.

Coffee cake assembled and ready for the oven!

Bake the cake for about 45 minutes or until your tester comes out clean from the center. It will rise, start to crackle a bit on the top and smell so delicious you are sure to have visitors in the kitchen!

Coffee cake fresh from the oven!

I left my cake in the baking dish throughout the time we ate it. It’s just a little easier to me and it lets people cut the amount they want as we eat through it. I guess that could be a good thing and a bad thing if you have someone who liberally cuts a large piece each time!

I should warn you that not only will this become a frequent request in your household, but it will also be gone in the blink of an eye! For those that are trying to watch what they eat, this is also great for you! I try to eat healthy just because I feel better when I do, but I’m more of a moderation girl not an elimination type when it comes to the food I love. This breakfast treat just happens to be a little more on the healthy side with a small amount of butter, egg whites and fat free sour cream. Here’s the best part though: it doesn’t taste low-fat! The cake stays so moist and the cinnamon streusel holds its own even without the traditional addition of butter. You’re going to love this, your family and friends are going to love this and the start to your morning will be that much better! For now, that’s sour cream coffee cake…in the shell of a nut!

1 Comment

  • I’m making this today – I’ll let you know how it turns out!

Leave a comment