Community Pick
Sour Cream Coffee Cake
"This can literally be thrown together at the last minute. I couldn't tell you how many times I have made this cake but there is never a crumb left. Great for a get together for coffee and a chat."
photo by lois hall
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 118.29 ml softened butter or 118.29 ml margarine
- 236.59 ml sugar
- 2 eggs
- 4.92 ml vanilla
- 473.18 ml flour
- 4.92 ml baking soda
- 4.92 ml baking powder
- 414.03 ml sour cream (500 mg tub)
-
Topping
- 59.14 ml brown sugar
- 7.39 ml cinnamon
- 59.14-118.29 ml chopped nuts
directions
- Prepare the topping first and set aside.
- Preheat oven to 350°.
- Grease and flour tube or bundt pan (I just spray with Pam).
- Sift dry ingredients and set aside.
- Combine butter and sugar.
- Add eggs and vanilla.
- Beat well.
- Stir in dry ingredients.
- Fold in sour cream.
- Pour 1/2 batter in pan; top with 1/2 topping.
- Pour remaining batter in pan and top with rest of topping.
- Bake 45-50 minutes or until toothpick inserted in cake comes out clean.
Questions & Replies
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Reviews
-
Nice cake. I only had 1 cup of sour cream so I made up the difference with vanilla fat free yogurt. I used a bundt pan and put some of the topping in before adding the dough since that would be the top of the cake. -
Excellent cake. The texture is perfect - very moist! I baked mine for 45 minutes in a bunt pan and actually could have baked it a few minutes less. I also made a thin icing to drizzle over the top when it was finished. I will definitely be making this again but will add a little salt next time. Thanks for a great recipe! -
I also doubled the topping. I swirled instead of layering the topping. I used a 9 x 13 & needed about 45 minutes. Very moist, dh said "it's wonderful". Keeper! -
I added 4 chopped apples, nutmeg and extra cinnamon to the topping mixture, as well as some salt as other reviewers suggested. Moist texture and tender crumb. Everyone loved it! -
This is such a great coffee cake. So rich and moist. A little piece is very satisfying. I don't have a bundt pan, so I used a 9x13 inch pan instead. I baked it for 30-35 minutes and doubled the cinnamon sugar mixture (simply because we like it that way).
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Tweaks
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I altered this recipe so much I dare not star it. The main benefit? Moist coffee cake! The main drawback? A lack of flavor. However, I may have inadvertently lowered the salt content by using half oil, half butter. I also used half sucanat, half sugar, and half whole wheat pastry flour, half regular. Instead of sour cream I used saskatoon goat yogurt. I thought it would be too sweet with the sweet yogurt, but it was just barely sweet enough (from the topping). I used chopped walnuts, but would chop them more finely next time. This was the recipe I was looking for to use up some expired yogurt, and I love the soft, creamy texture of this coffeecake, but next time I will add a bit of salt too. -
MMMM Good! Very tasty, with nice texture. I subbed egg beaters for one of the eggs, subbed vanilla yogurt for half of the sour cream, used Splenda for half of the sugar, and added a touch of almond extract. I shared this with my co-workers and they loved it.
RECIPE SUBMITTED BY
bert2421
Oakville, Ont
I love to cook and so I am thrilled that I found recipezaar. I work as an educational assistant in a food school so I am around food all day long. I have four children, three of which have already flown the coop so to speak but I still have my 'baby' at home. (He's 21). I am lucky in that I have my summers off so I spend a lot of time trying new recipes and catching up on my reading. I also play soccer in a ladies league to stay in shape.
