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Sour Cream Coffee Cake … A classic or old-fashioned choice?

Woke up today feeling lazy after Mother’s Day… Could you blame me? Not having to lift a finger and having my every wish fulfilled put me in an atypical mood. Fortunately,  I realized that I already had an excellent choice for Tuesday’s post. Food Sharing Network is pleased to share the recipe that I made last week as a gift for myself – Sour Cream Coffee Cake. Whether you call it a classic or old-fashioned, you can’t deny it is rich and moist. A nod to my friend Maryann, a Food Sharing Network guest contributor, who gave me this recipe.

Classic Sour Cream Coffee Cake

The Basics:

  • A large tube pan
  • Aluminum foil

Batter:

  • ¾ cup plus 2 tablespoons softened butter
  • 1 ½ cups sugar
  • 3 eggs at room temperature
  • 1 ½ teaspoons vanilla
  • 3 cups flour
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ¼ teaspoon salt
  • 2 cups sour cream

Filling:

  • ½ cup brown sugar
  • ½ cup finely chopped nuts (walnuts or pecans)
  • 1 ½ teaspoons cinnamon
My Mothers' day presents included a cake that I made for myself. the beautiful bouquet is from my children.

My Mother’s Day presents included a cake that I made for myself. The beautiful bouquet is from my children.

Position rack in middle of oven.

Preheat oven to 350 degrees.

Butter tube pan.

Wrap bottom of pan with foil in case some batter leaves out.

Combine flour, baking soda, baking powder and salt and set ingredients aside.

Combine butter, sugar, eggs and vanilla in large bowl of mix master. Beat for two minutes.

Beat in flour, baking powder, baking soda and salt combination alternately with sour cream.

Spread 1/3 filling on top of 1/3 batter in pan. Repeat twice.

Bake 60 minutes or until tester comes out clean.

Cool slightly in pan before removing. The cake is a bit fragile when hot.

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