Sour Cream Coffee Cake

Total Time
1hr
Prep
15 mins
Cook
45 mins

This recipe comes from The Dinah Shore Cookbook (1983) at the request of a Zaar member.

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Ingredients

Nutrition

Directions

  1. NUT TOPPING----------------.
  2. Mix all ingredients together in a small bowl; set aside.
  3. BATTER----------------.
  4. Preheat oven to 350 degrees.
  5. Cream butter and sugar thoroughly in a large mixing bowl.
  6. Beat in eggs, one at a time; add vanilla.
  7. Sift flour with baking powder, baking soda, and salt.
  8. Add to creamed mixture, alternating with sour cream.
  9. Pur half of batter into a greased 10 3/4 x 7 x 1 1/2-inch baking pan.
  10. Sprinkle with half of nut topping; add remaining batter and sprinkle with remaining nut topping.
  11. Bake 45 minutes or until cake tester or toothpick inserted in center of cake comes out clean.
Most Helpful

5 5

after reading the other comments that this cake was a little dry, i tried adding 1/2 a small box of instant pudding. it was great, and very moist, next i'm going to try a different flavor of pudding.

5 5

Can't imagine this cake being dry because mine is always very moist. It is a very good basic recipe and I have used full fat yoghurt rather than sour cream with excellent results. Also have made it in a loaf pan (our preference) and baked for approx. 1 hr. Thanks for a reliable and easily made coffee cake.

5 5

Wonderful coffee cake; no issues with being dry. Made as directed, but I cut down the amounts of topping sugars just a bit. This is one of those cakes that just gets better and better. I put it into a 9x9 pan (buttered and floured prior to baking). Love it!