Sour Cream Coffee Cake is a moist, tender cake with a rich cinnamon-walnut filling, perfect for breakfast, brunch, or an afternoon treat.

1 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 cup sour cream

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup chopped walnuts

⅓ cup brown sugar

1 teaspoon cinnamon

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Preheat oven to 350°F (175°C). Grease and flour a 9-inch bundt or tube pan.
Cream butter and sugar until fluffy. Add eggs one at a time, beating well after each. Mix in sour cream and vanilla extract.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to wet ingredients until just combined.
Mix walnuts, brown sugar, and cinnamon in a small bowl.
Spoon half the batter into the pan. Evenly sprinkle cinnamon-walnut filling over batter. Add remaining batter and smooth top.
Bake for 45–55 minutes or until toothpick inserted in center comes out clean.
Cool in pan for 15 minutes, then invert onto wire rack to cool completely. Dust with powdered sugar if desired.

Use fresh baking powder and soda for best rise.

Don’t overmix batter to keep cake tender.

Toast walnuts lightly for extra flavor.