foodie friday: sour cream coffee cake

baking has not been at the top of the priority list lately. between traveling, busyness, packing and unpacking upon packing again, it just hasn’t happened. but as i was cleaning out the refrigerator this morning, i found a large tub of both sour cream and plain vanilla yogurt – all needs to be eaten before i leave for norway next weekend. so, i scoured my pins on pinterest and found a great recipe from BAKED nyc for sour cream coffee cake. coffee cake it was this morning, good enough to share with friends.

SOUR CREAM COFFEE CAKE (adapted from lottie + doof)

Crumb Topping

  • 3/4 cup all-purpose flour
  • 1/2 cup brown sugar
  • 3/4 cup pecans, toasted
  • 6 tablespoons cold butter, cut into 1 inch pieces

Chocolate Cinnamon Swirl

  • 1/4 cup sugar
  • 1 teaspoon dark unsweetened cocoa powder
  • 1 1/2 teaspoons cinnamon


  • 3 1/2 cups all-purpose flour (2 1/2 cups white + 1 cup wheat)
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 stick butter, softened
  • 100 grams coconut oil, softened
  • 1 1/2 cups sugar
  • 4 large eggs
  • 8 ounces sour cream + 8 ounces plain yogurt
  • 1 1/2 teaspoons pure vanilla extract

Crumb Topping:

chop the pecans and add rest of ingredients. using a pastry blender, mix ingredients together until it resembles crumbs. cover and refrigerate until needed.

Chocolate Cinnamon Swirl:

mix ingredients in small bowl.

Sour Cream Cake:

preheat the oven to 350° F. spray a 9×13 pan (i used a large springform pan because i think it looks prettier) sift together the flour, baking powder, baking soda, and salt together in a medium bowl.

in the bowl of a stand mixer fitted with the paddle attachment, cream the butter/oil until smooth. scrape down bowl and add sugar. beat until the mixture is light and fluffy. add the eggs, one at a time, beating well after each addition and scraping bowl as needed.

add the sour cream/yogurt and vanilla and beat just until incorporated. add the dry ingredients in three additions, scraping down the bowl before each addition and beating only until each addition is just incorporated. do not overmix.

pour one third of the cake batter into the prepared pan. use a spatula to spread batter evenly in pan. sprinkle half of the chocolate cinnamon swirl mixture over batter. spoon half of remaining batter over the mixture. top with remaining swirl mixture, then the remaining batter. sprinkle the crumb topping evenly over the top of the batter.

bake in the center of the oven for one hour, or until a toothpick inserted in the center of the cake comes out clean. let the cake cool on a wire rack for 30 minutes.

* i made several substitutions – coconut oil for butter, added yogurt, wheat flour, reduced the sugar.

not only did the cake look pretty, it was very tasty as well! enjoy!


i mentioned earlier that i had been reading “bread & wine” by shauna niequist. what a beautiful book! i’ll be sharing my thoughts about it in the coming week. if you haven’t ordered a copy yet, i highly suggest it!

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