Margaret's Sour Cream Coffee Cake

READY IN: 1hr 5mins
Recipe by Katherine in Alberta

My Mom made one of the best Sour Cream Coffee cakes that I have ever tasted. I've tried other recipes and none of them were as moist as my Mom's. If you are looking for a moist and delicious Sour Cream Coffee cake, well look no further and make this one. I've added a couple of variations at the bottom. My neighbors son always asks me when I am going to make him this cake with the chocolate chips.

Top Review by Marie

I made this to take to an Easter brunch and was very disappointed in that it was too dry a cake even though I was very careful to not overbake it. Also, there is way too much sugar in the sugar cinnamon mixture in my opinion. I used only half the amount and it was plenty.

Ingredients Nutrition

Directions

  1. Combine 1/2 cup sugar and cinnamon and set aside.
  2. Combine flour, baking powder, baking soda and salt.
  3. Cream the butter, add sugar, eggs, vanilla and sour cream.
  4. Add the flour mixture to the creamed mixture and mix until combined, do not overmix. This batter will be thick.
  5. Spoon half the batter into a greased and floured 10" bundt pan. Sprinkle the sugar and cinnamon mixture on top and spoon the remaining batter on top.
  6. Bake at 375 for 35-45 minutes or until toothpick inserted comes out clean.
  7. Cool 10 minutes and invert onto a plate. Cool for another 20 minutes and place the cake into a large plastic bag which really makes the cake moist.
  8. For variations:.
  9. - add walnuts or pecans with the sugar/cinnamon mixture.
  10. - spread chocolate chips in place of the sugar/cinnamon mixture as this tastes excellent.

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