Have you wanted to bake a cake but decided not to because you thought it was too hard? Well, even if you have never baked a cake from scratch, this simple sour cream and coffee cake has it all without guilt.
Follow our step-by-step guide to make this easy and achievable cake!
Sour Cream and Coffee Cake Recipe
Sour cream and coffee cake recipe
We know it might look complicated but stay with us. This recipe is for you. There are layers and layers of flavors.
This sour cream coffee cake is delicious and not incredibly hard for anyone to make. It doesn’t require you to shop for any weird ingredients.
Don’t be surprised if all these ingredients are already sitting in your pantry, ready to be taken to the next step.
This cake is easy and simple enough to make. Frankly, it is the perfect companion to a cup of coffee or tea and better yet you can have as many servings as you like without feeling the guilt.
This sour cream coffee cake is low carb, sugar-free and keto-friendly. And you won’t even know it. So let me introduce you to this EASY sour cream coffee cake. It will change the game!
Watch Sour Cream and Coffee Cake Recipe Video
Ingredients:
For the Cake Batter:
1 cup coconut flour
1 tbsp ground cinnamon
2 tsp baking powder
1 tsp fine sea salt
1 1/2 stick (3/4 cup) coconut oil (or butter softened)
1 1/2 cup monk fruit sweetener
1 1/2 tsp vanilla extract
8 large eggs
1 1/2 cups sour cream
Cinnamon Filling:
1/2 cup monk fruit sweetener
3/4 stick melted butter or 6 tbsp coconut oil
1 tbsp ground cinnamon
1 tsp vanilla extract
Browned Butter Glazed:
3/4 cup coconut oil (or unsalted butter)
1/4 cup monk fruit sweetener
Cream Cheese Glaze:
1 package cream cheese softened
1/4 cup unsweetened cashew milk
1/4 cup monk fruit sweetener
1 tsp vanilla extract
Optional Garnish: Chopped nuts of any kind on top when finished baking
Preparation: 14 servings – (Prep time-15 min /Cook time- 45 min)
Step 1:
Grease your 9 in bundt pan using butter or coconut oil and preheat your oven to 350 F.
Step 2:
For the sour cream coffee cake batter, mix your coconut flour, cinnamon, baking powder and salt in a medium container and set aside when thoroughly combined.
In another large-sized bowl, beat your softened butter or coconut oil, monk fruit sweetener, and vanilla extract until the mixture looks fluffy.
Continue by adding the eggs one at a time, beating each one as you add them.
Mix in your flour mixture alternating with the sour cream and finish by pouring the cream coffee cake batter into your greased pan.
Step 3:
For the cinnamon filling, in a small bowl combine your monk fruit sweetener, melted butter or coconut oil, cinnamon, and vanilla and mix well until all is combined and creamy.
Pour this filling mixture evenly over your sour cream coffee cake batter and in the pan and use a knife to make swirls around it.
Finish this process by adding the rest of the cream coffee cake batter into the pan.
Step 4:
Bake your sour cream coffee cake for 40-45 minutes.
When done baking, let it cool for 10 minutes and then transfer to a wire cooling rack to cool off completely.
Tip: To make sure your cream coffee cake is done, you can use a toothpick and insert it in the center. If it comes out completely clean, then your cake is done.
Step 5:
While your cake cools off, make the browned butter glaze by placing the butter in a saucepan over medium-high heat and whisking constantly until you see the butter has turned brown.
Once the butter froths up and eases back down, shut off the heat and add the monk fruit sweetener and whisk until the mixture is smooth.
Transfer to the fridge to cool for about 5 minutes.
Tip: If using coconut oil for the browned butter glaze, just heat up in the pan and add the sugar. No need to cook for long.
Step 6:
Once your browned butter glazed has cooled in the fridge and thickened like a syrup, drizzle over the sour cream coffee cake and transfer cake to the fridge to set the glaze in place.
Step 7:
While the cake is in the fridge, prepare your sour cream glaze by using a hand mixer and beating the sour cream, cashew milk, and monk fruit sweetener in a medium-sized container.
Continue by adding your vanilla extract and stir with a spatula; taste the glaze and add more monk fruit sweetener if you wish.
Step 8:
Remove your sour cream and coffee cake from the fridge and drizzle your sour cream glaze over the cake and if desired garnish your cake with chopped nuts. Voila!
To store this sour cream coffee cake, do so in an airtight container and keep it for about 3-4 days.
Nutritional Information:
Calories: 403
Protein: 7g
Net carbs: 4g
fiber : 3g
References:
https://en.wikipedia.org/wiki/Coffee_cake
See Also
