Zingerman’s Bakehouse Sour Cream Coffee Cake
Zingerman’s famous Sour Cream Coffee Cake is rich, buttery and moist with a tender crumb, layered with a delicious cinnamon-walnut swirl. No need to travel to Zingerman’s Bakehouse in Ann Arbor, Michigan or pay exorbitant shipping costs by ordering online when you can make it easily at home!
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This recipe comes directly from Zingerman’s Bakehouse via their fantastic cookbook. This was the first recipe I made from the cookbook, and I’m so glad I did! Although I can see why Zingerman’s loyalists flock to their bakery, and why far-away fans pay high shipping costs to order it online, I’m thankful for the option to bake it at home.
This coffee cake is so easy to make! There are two components: the cake batter and the cinnamon-walnut streusel swirl. You layer them in the pan in three distinct layers so that each bite includes the rich cake and the sweet and crunchy streusel. The combination is heavenly!
This is a beautiful cake as well. Though it would be lovely to serve to guests, you could also just enjoy a slice anytime with a cup of coffee or tea. This would be a perfect baked gift to share with someone. Also, you could try making individual coffee cakes and wrapping them separately to give as gifts for the holidays. Though the directions don’t call for it, I like to sprinkle powdered sugar on top for a pretty finish.
Zingerman’s also makes a Lemon Poppyseed version of this cake that I have yet to try. It simply adds lemon oil and poppy seeds to the batter and eliminates the cinnamon-walnut swirl. It sounds fabulous, and I promise to share my results when I make it.
You have to try Zingerman’s Sour Cream Coffee Cake at least once to see what all the fuss is about. But I will say two things in advance: I’m sorry, and you’re welcome! Let me know if you try it!
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Zingerman’s Bakehouse Sour Cream Coffee Cake
Ingredients
- 1 cup plus 2 tablespoons walnut halves 132g
- 3 packed tablespoons brown sugar 41g
- 2 teaspoons ground cinnamon
- 2 cups granulated sugar 395g
- 2 sticks unsalted butter 8 oz, 227g, room temperature
- 3 large eggs
- 3/4 cup plus 3 tablespoons full fat sour cream 227g
- 1 1/2 teaspoons vanilla extract
- 2 1/3 cups all-purpose flour 336g
- 1/2 teaspoon baking soda
- 1 teaspoon sea salt
Instructions
- Preheat oven to 325F/165C. Prepare 9-inch (23 cm) bundt pan by either spraying with nonstick cooking spray and coating with flour, or greasing with shortening and coating with flour. Tap out excess flour.
- Prepare walnuts by toasting on a baking sheet for 10-12 minutes or until golden. Remove tray from oven and turn down the oven temperature to 300F/150C. Chop walnuts and mix together in a small bowl with brown sugar and cinnamon. Set aside.
- In a large mixing bowl, or bowl of an electric mixer, combine sugar and butter. Cream by hand or with electric mixer until light and fluffy, and until the color lightens. Mix in the eggs one at a time, creaming thoroughly until mixture comes together and is not separated. Add the sour cream and vanilla and mix briefly until the mixture is light and creamy, scraping the sides of the bowl every so often.
- In a medium bowl, combine the flour, baking soda, and salt. Add flour mixture to the creamed mixture gradually with the mixer on low. Mix gently until no streaks of flour remain.
- Transfer one-third of the cake batter into the prepared bundt pan and spread evenly. Spoon half of the walnut mixture over the batter and smooth evenly. Cover with another third of the batter, and spread evenly. Follow with the second half of the walnut mixture. Spread the remaining batter over the top and smooth evenly.
- Bake for 60-70 minutes, or until the top is golden and a toothpick or skewer comes out clean. (There may be moist crumbs and this is okay.) Allow to cool on wire rack for no more than 10-15 minutes or the nut mixture will stick to the sides of the pan.
- Invert cake onto wire rack and release from pan. Allow to cool to at least room temperature before cutting.