Sour Cream Coffee Cake, Almond Flour

📍 Where this dish comes from: Vienna, Austria
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Sour cream is what gives this cake its genuinely moist, tender crumb, and the cinnamon-walnut streusel running through the center is really the whole point of the dish.

What You’ll Need

Sour Cream Coffee Cake, Almond Flour

A moist, tender almond flour cake with a cinnamon-walnut streusel swirled through the middle.

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Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Course: Dessert

Cuisine: Jewish

Servings: 10 servings

Calories: 280kcal

Ingredients

• 2 1/2 cups almond flour
• 1 tsp baking powder
• 4 large eggs
• 1/2 cup butter melted
• 3/4 cup granulated sugar substitute
• 1 cup sour cream
• 1 tsp vanilla extract
• 1/2 cup walnuts chopped (for streusel)
• 3 tbsp brown sugar substitute (for streusel)
• 1 tbsp cinnamon (for streusel)

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Instructions

• Preheat oven to 350°F (175°C). Grease a baking dish.
• Whisk almond flour and baking powder together.
• In a separate bowl, whisk eggs, melted butter, granulated sugar substitute, sour cream, and vanilla.
• Combine wet and dry ingredients until just combined.
• Mix walnuts, brown sugar substitute, and cinnamon for the streusel.
• Pour half the batter into the prepared dish. Sprinkle with half the streusel. Repeat with remaining batter and streusel.
• Swirl gently with a knife.
• Bake 35–40 minutes, until a toothpick inserted in the center comes out clean.
• Cool at least 15 minutes before slicing.

Nutrition

Serving: 1serving | Calories: 280kcal | Protein: 8g | Fat: 24g | Fiber: 3g

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Health Benefits

• Sour cream contributes calcium along with the cake’s characteristic moist texture.
• Almond flour provides fiber and healthy fats that traditional wheat flour lacks.
• Walnuts add healthy omega-3 fats to the streusel layer.