Zingerman’s Sour Cream Coffee Cake Recipe [FULL GUIDE]

Alright, if you haven’t yet encountered the legendary Zingerman’s Sour Cream Coffee Cake, let me tell you-you’re in for a treat that’s both utterly comforting and delightfully indulgent. This isn’t just any coffee cake; it’s one of those iconic bakery-style cakes that makes mornings feel special and afternoon coffee breaks downright sacred.

Zingerman’s, for those who don’t know, is a beloved deli and bakery from Ann Arbor, Michigan, famous for its artisanal food and impeccable quality. Their sour cream coffee cake is a shining star in their bakery lineup-rich, moist, with just the right crumb, and a cinnamon-swirled streusel topping that’s sweet, crunchy, and a little bit addictive.

Whether you’re an experienced baker or a beginner looking to impress, this recipe is a fantastic way to elevate your kitchen game. So, buckle up and let’s walk through every delicious step of creating this marvel!

Zingerman’s Sour Cream Coffee Cake Recipe

Before we get into the nitty-gritty, here’s a quick snapshot of what you’re about to bake: a tender, buttery cake infused with sour cream’s subtle tanginess, topped with a cinnamon-nut streusel that adds texture and sweetness. This cake pairs perfectly with a cup of hot coffee or tea, and it’s a crowd-pleaser for brunches, holiday mornings, or any cozy occasion.

Ingredients Needed

Getting your ingredients right is half the magic. Here’s what you’ll need for the cake and the streusel topping:

For The Cake

• All-purpose flour: The backbone of your cake’s structure.
• Baking powder & baking soda: Leavening agents to give your cake a light, airy crumb.
• Salt: To balance sweetness and enhance flavor.
• Unsalted butter: Room temperature, for richness and moisture.
• Granulated sugar: Sweetness that also helps with the cake’s tender crumb.
• Eggs: Bind everything together and provide structure.
• Pure vanilla extract: The secret flavor booster.
• Sour cream: The star ingredient – adds moisture and a delicate tang.

For The Streusel Topping

• Brown sugar: For a deep, caramel-like sweetness.
• Ground cinnamon: The warm spice that makes the topping irresistible.
• Chopped nuts (usually pecans or walnuts): Adds crunch and nuttiness.
• Unsalted butter: Cold and cut into the dry ingredients to create that crumbly texture.

How To Make Zingerman’s Sour Cream Coffee Cake

Ready to bake? Here’s the step-by-step, with plenty of helpful chatter along the way.

1. Prep your oven and pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform or square baking pan. Using a springform is great because the cake comes out cleanly without sticking.
2. Make the streusel topping: Combine brown sugar, cinnamon, and chopped nuts in a bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture is crumbly. Set aside.
3. Mix dry ingredients for the cake: Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
4. Cream butter and sugar: In a large bowl, beat the softened butter with granulated sugar until light and fluffy – this can take about 3-5 minutes with an electric mixer. This step is crucial for a tender crumb.
5. Add eggs and vanilla: Beat in eggs one at a time, then stir in the vanilla extract.
6. Incorporate dry ingredients and sour cream: Alternately add the flour mixture and sour cream to the wet mixture, starting and ending with the dry ingredients. Mix just until combined to avoid a dense cake.
7. Layer the batter and streusel: Pour half the batter into the prepared pan. Sprinkle half the streusel evenly on top. Pour the remaining batter over the streusel, then finish with the remaining streusel.
8. Bake: Place in the oven for about 45-50 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool and serve: Allow the cake to cool slightly before removing from the pan. Serve warm or at room temperature with your favorite coffee.

Ingredient Science Spotlight

Now, let’s geek out for a moment-why does this cake work so well?

• Sour cream: It’s more than just tang! Sour cream adds moisture and fat, which makes the cake tender and rich. Plus, the acidity reacts with baking soda to help the cake rise beautifully.
• Butter and sugar creaming: This step traps air in the batter, which translates into a fluffy texture after baking.
• Baking powder + baking soda: The combo balances immediate and delayed leavening-baking powder kicks in with heat, baking soda reacts with sour cream’s acid right away, ensuring the cake is light and rises well.
• Cinnamon and nuts in streusel: Cinnamon brings warmth and aroma; nuts add crunch, texture, and a toasty flavor contrast.

Expert Tips

Alright, for that pro-level twist, keep these pointers in your back pocket:

• Use room temperature ingredients: They blend better, resulting in a smoother batter.
• Don’t overmix: Once you add the flour, mix just until combined to keep the cake tender.
• Cold butter in streusel: Keeps the topping crumbly rather than greasy.
• Let the cake cool a bit before slicing: It allows the crumb to set and the flavors to meld.
• Toast your nuts lightly before adding: It enhances their flavor and crunch.

Recipe Variations

Feeling adventurous? Try these fun twists:

• Add fresh berries (like blueberries or raspberries): Toss gently into the batter for fruity bursts.
• Swap sour cream for Greek yogurt: Adds protein and tang with fewer calories.
• Use different spices: Nutmeg, cardamom, or allspice can deepen flavor.
• Swap nuts: Almonds, hazelnuts, or even pumpkin seeds for a unique crunch.
• Drizzle glaze on top: A simple powdered sugar glaze or cream cheese frosting elevates the cake for special occasions.

Final Words

Zingerman’s Sour Cream Coffee Cake isn’t just a recipe; it’s an experience. It’s the kind of cake that fills your kitchen with cozy warmth, invites friends and family to linger longer over coffee, and leaves you savoring every bite. The blend of tender crumb, rich tang, and crunchy cinnamon-nut topping is a testament to baking magic.

The beauty? You don’t need a bakery to create this masterpiece-you can make it at home, with your own hands, and impress everyone at your table.

FAQs

What Makes Zingerman’s Sour Cream Coffee Cake So Special?

Zingerman’s Sour Cream Coffee Cake is known for its rich, moist texture, which is achieved by using sour cream in the batter. The cake also features a delicious streusel topping that gives it a perfect balance of sweetness and texture. This recipe stands out because of the quality ingredients used, such as real butter and sour cream, combined with the signature Zingerman’s attention to detail.

Can I Make Zingerman’s Sour Cream Coffee Cake Ahead Of Time?

Yes, you can make the cake ahead of time. The cake can be baked and stored at room temperature for 1-2 days. Alternatively, it can be wrapped tightly and frozen for up to 3 months. If frozen, let it thaw at room temperature before serving.

What Size Pan Is Needed For The Zingerman’s Sour Cream Coffee Cake Recipe?

The Zingerman’s Sour Cream Coffee Cake recipe typically requires a 9-inch round or square cake pan. The size ensures that the cake is the right thickness for the streusel topping to bake perfectly.

Can I Use A Different Type Of Flour In Zingerman’s Sour Cream Coffee Cake Recipe?

For the best results, it is recommended to use all-purpose flour. However, if you want to make a gluten-free version, you can substitute a gluten-free all-purpose flour blend that includes xanthan gum for texture.

Can I Substitute The Sour Cream With Something Else?

Sour cream is key to the texture and flavor of the cake, but if you don’t have it, you can use plain yogurt or buttermilk as a substitute. However, these substitutes may slightly alter the flavor and texture of the cake.

What Can I Do If I Don’t Have Cinnamon For The Streusel Topping?

Cinnamon is an essential flavor in the streusel topping, but if you’re out, you can use a blend of nutmeg and ginger as a substitute. You can also experiment with other warm spices like cardamom or allspice.

How Can I Make Zingerman’s Sour Cream Coffee Cake Healthier?

To make a healthier version of this coffee cake, you can reduce the amount of sugar in the batter and topping. Additionally, you can substitute part of the butter with applesauce or use a lower-fat sour cream or Greek yogurt. Keep in mind, these changes might affect the texture and flavor slightly.

How Can I Store Leftovers Of Zingerman’s Sour Cream Coffee Cake?

Store the leftover coffee cake in an airtight container at room temperature for up to 2 days. If you need to store it for a longer period, wrap it tightly in plastic wrap and store it in the refrigerator for up to a week or freeze it for up to 3 months.

How Do I Know When Zingerman’s Sour Cream Coffee Cake Is Done Baking?

You can test the doneness of the coffee cake by inserting a toothpick into the center. If it comes out clean or with just a few crumbs attached, the cake is done. The top should be golden brown, and the cake should spring back when gently pressed.

Can I Add Nuts To The Streusel Topping In Zingerman’s Sour Cream Coffee Cake?

Yes, you can add chopped nuts, such as walnuts or pecans, to the streusel topping for extra crunch and flavor. Simply fold them into the streusel mixture before sprinkling it over the batter.