Sour cream is quite an interesting ingredient. It’s as if heavy cream and yogurt had a child. It’s creamy but tangy, and when used in a cake recipe, the result is something unlike anything you’ve tried before.
The acidity balances sweetness, and it also cuts through the fat. That’s why this cake has a unique flavor profile. It tastes light, but it’s still immensely satisfying and filling.
You’ll end up with a dense but airy coffee cake that will elevate your mornings and evenings to another level. Your coffee will find in this cake the perfect partner, but you’re the winner here. We all are.
This recipe calls for a whole cup of sour cream, which will help bind the flour, butter and eggs — all the ingredients revolve around the unctuous sour cream.
You’ll also need a 9-inch square baking pan or similar, a few mixing bowls, your oven and a cooling rack.
Did I mention we’re covering our sour cream coffee cake with a delicious layer of honey and crushed walnuts? Well, we are, and such unctuous richness balances the slight tanginess in the bread.
Of course, this cake is fantastic with coffee, but there’s much you can do. Spread your favorite jam or preserve in a slice of this bread and see how versatile it really is.
It even makes a fantastic peanut butter sandwich! Really! This might become your new favorite coffee cake altogether. And it’s all thanks to the sour cream.
For the topping:
Preheat the oven to 350°F and grease a 9″ square baking pan.
In a mixing bowl, sift the flour and add the baking soda, baking powder and salt.
In a second bowl, combine the butter, sugar, eggs and sour cream.
Pour in the wet mixture over the flour mixture while whisking until fully incorporated and a liquid dough forms.
Pour the mixture into the greased pan. Tap in the counter to eliminate bubbles and bake for 45 minutes. Check if cooked through inserting a wood pick.
Remove from the oven and let the cake cool to room temperature in a cooling rack.
Top the cake with the honey using a spoon and top with the crushed nuts.