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    You are in: Home / Recipes / Margaret's Sour Cream Coffee Cake Recipe
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    Margaret's Sour Cream Coffee Cake

    Margaret's Sour Cream Coffee Cake. Photo by Cindy W.

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    Katherine in Alberta's Note:

    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.

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    Units: US | Metric


    1. 1
      Combine 1/2 cup sugar and cinnamon and set aside.
    2. 2
      Combine flour, baking powder, baking soda and salt.
    3. 3
      Cream the butter, add sugar, eggs, vanilla and sour cream.
    4. 4
      Add the flour mixture to the creamed mixture and mix until combined, do not overmix. This batter will be thick.
    5. 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. 6
      Bake at 375 for 35-45 minutes or until toothpick inserted comes out clean.
    7. 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. 8
      For variations:.
    9. 9
      - add walnuts or pecans with the sugar/cinnamon mixture.
    10. 10
      - spread chocolate chips in place of the sugar/cinnamon mixture as this tastes excellent.

    Ratings & Reviews:

    • on April 09, 2010


      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.

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    • on April 24, 2009


      I was looking for something quick and easy to make for a light breakfast when my sister comes over in the morning to help me garden. This fit the bill perfectly. Very easy, simple ingredients, and wonderful flavor. I subbed in Splenda for half the sugar and used light sour cream. I also added some coarse ground walnuts to the topping. Although the batter is very thick on this, the cake itself is very moist and light. I used a 9x5 loaf pan and baked for 35 minutes. Perfection.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Margaret's Sour Cream Coffee Cake

    Serving Size: 1 (84 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 296.3
    Calories from Fat 114
    Total Fat 12.7 g
    Saturated Fat 7.6 g
    Cholesterol 64.0 mg
    Sodium 260.4 mg
    Total Carbohydrate 42.3 g
    Dietary Fiber 0.8 g
    Sugars 25.1 g
    Protein 3.9 g

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