It’s National Coffee Cake Day, and to celebrate this momentous occasion, I have baked my favorite sour cream coffee cake in mini Bundt pans and jumbo muffin cups.
They’re inverted, as you see.
The Bundt pans measure about 4×2 and the jumbo muffin papers I used were the Reynolds foil lined 3 1/2 inch type. Of course if you want to make a normal size cake, you can just double the recipe and use a tube pan. Bake time is in the notes.
Just make sure you like sour cream before baking these cakes because you can definitely taste it. They’re also extremely tender and light — almost delicate. Let me know what you think!
Junior League of Palo Alto Sour Cream Coffee Cake
- 1/2 cup chopped walnuts or pecans toast and cool before using
- 2 tablespoons dark brown sugar
- 1 1/2 teaspoons cinnamon
- 3/4 cup plus 2 tablespoons 6.3 oz sifted cake flour (sift before measuring)
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 4 ounces unsalted butter softened
- 1 cup sugar granulated
- 1 large egg room temp
- 1 teaspoon vanilla
- 1/2 cup sour cream
- Icing -- see last step
- Preheat oven to 325 degrees F. Spray the six cavities of a mini Bundt pan (4x2 inch) with Baker's Joy. Alternatively, line about 8 or 9 jumbo muffin cups with Reynold's 3 1/2 inch foil liners.
- Prepare nut mixture first. Stir together nuts, brown sugar and cinnamon. Set aside.
- Mix together the sifted cake flour, baking powder and salt and set aside.
- In a mixing bowl, cream the butter and sugar using high speed of an electric mixer for about 2 minutes. Add the egg and beat until incorporated. Beat in the vanilla, then fold in the sour cream. Add the flour mixture and stir with a mixing spoon or rubber scraper until it is blended in.
- Spoon about a tablespoon of the nut mixture into the cavity of each Bundt pan. Spoon three generously heaping tablespoons (it's thick!) of batter over the nuts. It should come about halfway full. If you are using jumbo muffin cups, sprinkle a tablespoon of the nut mixture on the bottom of each cup, then layer with a heaping tablespoon (or 2 level) tablespoons of batter, another spoonful of nuts and a final heaping tablespoon of batter (it's thick).
- Bake for 28 to 30 minutes at 325 F. or until cakes appear set. Let cool for about 5 minutes, then invert from pan and let cool completely. Drizzle with icing if desired.
- To make icing, melt 1 tablespoon of butter in a small bowl or 2 cup liquid measuring cup (such as a Pyrex). Stir in 1 cup of confectioners' sugar, then add 1/4 teaspoon of vanilla and 1 teaspoon of water. Stir well and keep adding water 1 teaspoon at a time and stirring with a fork until icing is thin enough to drizzle but not so thin it flows all over the place.
-- If you have a scale and can just weigh out 6.3 ounces of cake flour, you can skip the sifting process. But if you are measuring by volume only, it's important to sift first since sifted cake flour weighs a little less than unsifted and this recipe was developed with sifted.