Get the Recipe: Classic Tube-Pan Sour Cream Coffee Cake
A classic coffee cake that's baked in a tube pan, for a unique shape and perfect texture. With a cinnamon and brown sugar swirl and topping.
Ingredients
For the coffee cake batter:
- 1 cup salted or unsalted butter, at room temperature
- 2 cups white granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour, spooned and levelled
- 1 teaspoon baking soda
- 3/4 teaspoon fine table salt, increase to 1 1/4 tsp if using unsalted butter
- 2 cups sour cream, at room temperature, full-fat sour cream recommended
For the cinnamon swirl and topping:
- 2 Tablespoons ground cinnamon
- 3/4 cup white granulated sugar
- 1/2 cup walnuts, chopped (can omit)
Instructions
- Preheat the oven to 350F (non-convection/not fan-assisted). Grease a 10" x 4" tube pan well with cooking or baking spray. (If using a one-piece tube pan, you may want to line the bottom of the pan with parchment paper for easier removal.) Set aside.
- In a medium bowl, whisk together the flour, baking soda and salt for the batter. Set aside.
- In a large bowl with an electric beater or in the bowl of a stand mixer fitted with the paddle attachment, cream the butter and 2 cups of sugar together at medium speed (about Speed 4 or 5 on a Kitchenaid mixer) until light and fluffy, 4-5 minutes, scraping down the bowl once halfway through. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
- With the mixer on low, add the flour mixture alternately with the sour cream, beating just enough after each addition to keep the batter smooth.
- Spoon one-third batter into a greased 10-inch tube pan. Combine the cinnamon, walnuts and 3/4 cup sugar in a small bowl. Sprinkle one-third of the cinnamon mixture over the batter in the pan. Repeat the layers twice, ending with the last of the cinnamon mixture on top of the cake.
- Bake at 350°F until a toothpick inserted in the centre of the cake (halfway between the tube and the outside edge) comes out clean, 55-65 minutes. Test regularly towards the end of baking to avoid over-baking. Cool the cake in the pan for 15 minutes before removing from the pan to a wire rack to cool completely. (See Notes below for tips on removing the cake from the tube pan.)
- Store the cake well wrapped at room temperature for up to 3 days. This cake will also freeze well for up to 2 months.
Room temperature butter is 65-67F. Be sure not to over-soften. Remember to take the eggs and sour cream out of the fridge at the same time so they are room-temperature, too.
Notes
Tips!
No tube pan? Make it as loaves, instead. This recipe will make two 9x5-inch loaves, dividing the batter and filling/topping between the two loaves. (Enjoy one now and freeze or gift the other!) Or halve the recipe and make one loaf. Baking should be similar or just slightly reduced (50-60 minutes), but watch closely and test regularly to avoid over-baking.
This recipe doesn't translate well to a bundt pan, as a bundt pan bakes right-side down. I also suspect that all the batter may not fit into a standard 10" bundt pan (though it may fit in a 12" bundt pan).
How to get the cake out of a tube pan?
Cool the cake for about 15 minutes. Run a knife around the outside of the cake and centre post. Cut a hole in the centre of a large paper plate (or use plastic wrap, in a pinch) and fit it over the centre post/tube of the pan on top of the cake. and place the paper plate/plastic over the top of the cake. Turn the cake upside down so that it comes out top-down on the paper plate. Place a cooling rack on the bottom of the removed cake and turn it right side up to cool.
Serving: 1serving, Calories: 404kcal, Carbohydrates: 56g, Protein: 6g, Fat: 18g, Saturated Fat: 10g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 0.5g, Cholesterol: 87mg, Sodium: 222mg, Potassium: 129mg, Fiber: 1g, Sugar: 35g, Vitamin A: 520IU, Vitamin C: 0.3mg, Calcium: 69mg, Iron: 2mg
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