When you’re looking for a moist, fluffy sour cream coffee cake, look no further than this recipe. Not only is this a perfect coffee cake recipe, but it has a delightful surprise of an inside layer and a topping made of a mixture of chopped walnuts, maple sugar and cinnamon. The sweet and nutty crumb topping and inside treat takes this cake up a few notches. Try this yummy coffee cake and then share the recipe on Facebook, Pinterest, Twitter or Instagram – and be sure to tag us @cabotcheese when posting on Instagram.

Preheat oven to 350°F. Generously grease a 9-inch tube pan (or coat with cooking spray). Then dust with flour.

Sift the flour, baking powder, baking soda and salt into a medium bowl.

Cream together sugar and Cabot Unsalted Butter in a large bowl with an electric mixer until light and fluffy, about 5 minutes. Add eggs and beat until blended.

Add the flour mixture in thirds, alternating with Cabot Sour Cream and ending with flour mixture. Add vanilla and beat just until blended.

Combine maple sugar, walnuts and cinnamon in a small bowl.

Pour half of batter into prepared pan. Sprinkle with half of the nut mixture. Add remaining batter and top with the remaining nut mixture.

Bake for 40 to 50 minutes or until toothpick inserted in the center comes out clean.

Let cool in pan for about 10 minutes, then remove cake to a serving plate and let cool a bit longer. Slice and serve warm.

For another delicious maple dessert recipe, try our Maple Cheesecake. Cabot is a co-operative of farm families and we work hard to produce our award-winning dairy products. We’d love to hear your feedback on this sour cream coffee cake recipe, so please rate and review it when you have the chance.