Zingerman’s Signature Sour Cream Coffee Cake

Zingerman’s Sour Cream Coffee Cake

David Leite

For the Cinnamon Nut Swirl

• 1 cup plus 2 tablespoons walnut halves (freshly toasted for best flavor)
• 3 packed tablespoons brown sugar (dark brown sugar adds a richer molasses note)
• 2 teaspoons ground cinnamon (use high-quality cinnamon for a fragrant swirl)

For the Sour Cream Coffee Cake Batter

• 2 cups granulated sugar (standard white sugar)
• 2 sticks (8 oz) unsalted butter, room temperature (crucial for proper creaming; take it out an hour or two before)
• 3 large eggs, room temperature (also important for smooth batter; cold eggs can curdle the butter mixture)
• 3/4 cup plus 3 tablespoons full fat sour cream, room temperature (full-fat is key for moistness and flavor)
• 1 1/2 teaspoons vanilla extract (pure vanilla extract yields the best taste)
• 2 1/3 cups all-purpose flour (measure accurately, spooned and leveled)
• 1/2 teaspoon baking soda (ensure it’s fresh for proper leavening)
• 1 teaspoon sea salt (finely ground sea salt balances the sweetness)

Make the Cinnamon Nut Swirl

• Preheat your oven to 325°F (165°C). This initial temperature is for toasting the walnuts, which significantly enhances their flavor and aroma.
• Spread the 1 cup plus 2 tablespoons walnut halves evenly on a rimmed baking sheet. Toast them in the preheated oven for 10 to 15 minutes, or until they achieve a deep golden brown color and release a fragrant, nutty aroma. Be vigilant, as nuts can burn quickly! Once toasted, immediately transfer the walnuts to a plate to cool completely. This stops the cooking process and keeps them crisp. After removing the walnuts, reduce the oven temperature to 300°F (150°C) for baking the cake.
• Once the toasted walnuts are cool, finely chop them. In a small bowl, combine the chopped walnuts with 3 packed tablespoons of brown sugar and 2 teaspoons of ground cinnamon. Mix thoroughly until the nuts are evenly coated with the cinnamon-sugar mixture. This will be the irresistible swirl in your coffee cake.

Make the Sour Cream Coffee Cake Batter

• Prepare your 9-inch (23-cm) Bundt pan by spraying it generously with a nonstick cooking spray. Follow this by dusting the pan thoroughly with flour, tapping out any excess. This double-layer of preparation is crucial for ensuring your coffee cake releases cleanly and beautifully after baking, preserving its intricate Bundt shape.
• In a large mixing bowl, combine the 2 cups granulated sugar and 2 sticks (8 oz) unsalted butter. Using the paddle attachment of an electric mixer (or a hand mixer), beat on medium speed for approximately 3 minutes, or until the mixture becomes visibly lighter in color and fluffy. This creaming process incorporates air, which is essential for a tender cake texture. Remember to start with room temperature butter for the best results.
• Add the 3 large eggs one at a time. After each egg addition, beat thoroughly until it is completely incorporated into the butter and sugar mixture before adding the next. This ensures a smooth, emulsified batter. Next, stir in the 3/4 cup plus 3 tablespoons full fat sour cream and 1 1/2 teaspoons vanilla extract. Mix well until the batter is light and creamy. Take a moment to scrape down the sides of the bowl with a rubber spatula, ensuring all ingredients are evenly incorporated and no pockets of unmixed batter remain.
• In a separate medium bowl, whisk together the 2 1/3 cups all-purpose flour, 1/2 teaspoon baking soda, and 1 teaspoon sea salt. This step ensures that the leavening agent and salt are evenly distributed throughout the dry ingredients, leading to a consistent rise and flavor. Gradually add this flour mixture to the wet butter mixture, mixing by hand with a spatula or with your electric mixer on low speed. Mix just until the ingredients are smooth and homogeneous. Be careful not to overmix the batter, as overmixing can develop too much gluten, resulting in a dense or tough cake.
• Now it’s time to assemble your cake. Scoop approximately one-third of the prepared batter into the Bundt pan. Gently spread it evenly across the bottom using a spoon or spatula. Next, sprinkle half of your cinnamon nut swirl mixture evenly over this first layer of batter. Carefully cover this with another half of the remaining batter, spreading it gently to the edges of the pan. Finally, sprinkle the remaining nut mixture evenly over this layer, and then top with the last portion of batter, again spreading it evenly to cover the nuts completely. This layering creates beautiful swirls of flavor and texture throughout the finished cake.

Bake the Coffee Cake

• Bake the coffee cake in the preheated 300°F (150°C) oven for 60 to 70 minutes. The cake is done when a cake tester, skewer, or even an uncooked strand of spaghetti inserted into the deepest part of the cake comes out clean. This indicates that the center is fully cooked. Avoid opening the oven door too frequently during baking, especially in the first 45 minutes, as this can cause the cake to sink.
• Once baked, remove the cake from the oven and let it cool in the pan on a wire cooling rack for exactly 15 minutes. This crucial cooling period allows the cake to firm up slightly without sticking to the pan. Do not let the cake cool in the pan for much longer than this; the brown sugar in the streusel can caramelize and adhere to the pan, making it difficult to release. After 15 minutes, place the wire cooling rack directly on top of the Bundt pan, then carefully invert the pan to release the cake onto the rack. Allow the cake to cool completely to room temperature before slicing and serving. This ensures a cleaner cut and allows the flavors and texture to fully set.

Adapted From

This phenomenal recipe is adapted from the culinary masters at Zingerman’s Bakehouse, a testament to their dedication to exceptional baking.

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Debbie Vargo

This recipe for Zingerman’s sour cream coffee cake is a true delight with its crisp crust and a magnificently buttery, moist center. The flavors of vanilla, cinnamon, nuts, and butter are incredibly well-blended, creating a harmonious taste profile. The sour cream, without a doubt, plays a pivotal role in maintaining the cake’s exceptional moistness. This cake is an absolute winner in both taste and texture, definitely one to keep in your recipe rotation!

Ellen Fuss

I was pleasantly surprised by how easily this moist and delicious Zingerman’s sour cream coffee cake came together. My best advice for anyone making this recipe would be to have a hot cup of coffee brewed and ready the moment you slice your first piece. The combination is simply heavenly and truly enhances the overall experience of this wonderful cake.

Paula D.

Absolutely delicious! The cinnamon and nut swirl truly defines this cake and is precisely what keeps you reaching for another slice. The sour cream coffee cake itself is incredibly moist and perfectly balanced—not too heavy, yet substantial enough to carry the rich filling. Between bites, I constantly heard exclamations like “Mom, this is SO good!” and “best cake ever!” The recipe is refreshingly straightforward, using uncomplicated ingredients, and it consistently produced a truly wonderful cake that pleased everyone.

Chiyo Ueyama

Mmmm. This Zingerman’s sour cream coffee cake is the definition of familiar, reliably delicious comfort—we absolutely adore it just the way it is. Not that we’d ever need to worry about the shelf life of such an exquisite cake, but I can wholeheartedly corroborate the author’s claim that this cake keeps exceptionally well at room temperature. It lasts long enough that you could easily enjoy it all by yourself, which is perfect if sharing isn’t quite your thing!

Like many finely crumbed cakes, this coffee cake actually improved over time. As the days passed, the buttery richness became more pronounced, and the texture achieved a more uniformly moist consistency. The walnuts softened slightly and integrated more firmly with the cake, making it even easier to slice through without resistance from larger nut pieces. I believe the cake peaked in quality around day 3 and impressively maintained its stable deliciousness for quite some time. Even after a full week, the cake started to feel only a tiny bit dry, and astonishingly, the very last piece enjoyed on day 12 was still thoroughly enjoyable, a true testament to its quality.

One helpful pointer I discovered: when filling the Bundt pan, the initial one-third portion of cake batter might seem sparse. Don’t worry! Simply use the back of a spoon or a small offset spatula to gently spread it evenly across the bottom of the pan to create a complete and uniform layer before adding the nut swirl.

Elie Nassar

I must admit, I am generally much more of a pie proponent than a cake enthusiast. However, if I were ever compelled to choose a cake, it absolutely has to be one like this. This rich Bundt cake is wonderfully fluffy and light as air, which is truly right up my alley. I completely adored the contrasting flavors and textures: the delicate buttery cake against the delightful crunch of the cinnamon-walnut filling. It proved to be the perfect accompaniment to my daily cup of coffee, lasting me for well over a week—a rare feat for any cake in my house!

K. Zimmerman

Wonderfully moist and utterly delicious, this coffee cake is a truly lovely treat, especially on a cold winter day. For those who enjoy a bit of zest, the lemon-poppy seed variation offers a delightful burst of citrus and a satisfying crunchy texture. Whether you’re curled up with a hot cup of coffee or enjoying a cool glass of iced tea, this cake is the perfect companion. It keeps exceptionally well; even after 5 days, the slices are just as moist as the very first cut. This longevity means you can bake it anytime, even just for yourself, and savor a perfect slice every single day until it’s all gone. No sharing necessary, unless you’re feeling extra generous!