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The acid in sour cream tenderizes the gluten in the batter making this a moist cake. |
By Diana Rattary, THE SPRUCE
This easy sour cream cake recipe is baked in a Bundt pan and makes a great coffee cake for a weekend treat or the perfect offering for a potluck. It can be served plain, or with a dessert sauce and dollop of whipped cream if desired.
What You'll Need
For the Cake:
- 8 ounces (2 sticks) room-temperature butter
- 1 1/4 cups sugar
- 1 teaspoon vanilla
- 2 large room-temperature eggs
- 1 cup room-temperature sour cream
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons baking powder
For the Streusel:
- 1/4 cup chopped walnuts
- 1 teaspoon cinnamon
- 3 tablespoons sugar
How to Make It
Make the Cake Batter
- Heat oven to 350 F. Grease a 12-cup Bundt cake pan and set aside.
- In a large mixing bowl, combine butter, 1 1/4 cups sugar, vanilla, and eggs. Beat with an electric mixer until light and fluffy. With the mixer on low, blend in the sour cream.
- In a separate medium bowl, whisk together the flour, baking soda, salt, and baking powder. Gradually stir sifted dry ingredients into creamed mixture.
Make the Streusel and Bake
- In a small bowl, combine the walnuts, cinnamon and 3 tablespoons of sugar and set aside.
- Spoon about 1/3 of the batter into the prepared Bundt pan. Sprinkle half of the reserved walnut-sugar mixture over batter.
- Layer another 1/3 of batter. Sprinkle with remaining nut mixture and top with remaining batter.
- Bake for 1 hour, or until a cake tester or toothpick comes out clean when inserted in the center of the cake.
- Cool cake completely on a wire rack before removing from pan. Serve slices of cake with a dessert sauce or whipped cream if desired.
