Sour Cream Coffee Cake
photo by Bayhill
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Yields:
-
1 cake
ingredients
-
Cake
- 473.18 ml sugar
- 118.29 ml margarine, softened
- 4 eggs
- 9.85 ml vanilla extract
- 473.19 ml sour cream
- 946.36 ml flour
- 9.85 ml baking powder
- 9.85 ml baking soda
- 2.46 ml salt
-
Filling
- 118.29 ml margarine, melted
- 236.59 ml brown sugar
- 236.59 ml chopped walnuts
- 9.85 ml cinnamon
directions
- Sift dry cake ingredients, set aside.
- Beat sugar, margarine, eggs, vanilla in large bowl.
- Add dry misture and sour cream to mix. Beat well.
- Mix all filling ingredients in separate bowl.
- Pour half of cake batter into greased tub pan, top with half of filling, repeat.
- Bake at 350 degrees for 1 hour.
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Reviews
-
This coffeecake was delicious! The only problem I had with it was when inverting cake onto a plate, the filling ran out and the cake collapsed in the center. The recipe doesn't state any instructions on cooling the cake, but next time I would let the cake cool completely in the pan before tuning out onto a plate in hopes that the filling would firm up enough to prevent it from running out. Also, even though the cake tested done with a toothpick after an hour of baking, the cake batter around the filling was still a little bit underdone. I would probably cook it an extra 5-10 minutes. My family did love it and I will definitely be making it again. Thank you for another delicious PAC recipe.