Sour Cream Coffee Cake

Total Time
Prep 15 mins
Cook 45 mins

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

Ingredients Nutrition


  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

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.

shelley scott June 12, 2002

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.

waynejohn1234 June 04, 2012

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!

vrvrvr March 29, 2010