Sour Cream Coffee Cake

*Elaine*'s Note:

This is a WONDERFUL recipe. I first served it at a brunch I held a few years ago. The recipe went over very well, and I received many compliments. This is also a great afternoon snack when you are craving something moist and sweet. Enjoy!

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 12

• 1 egg
• 3/4 cup sugar
• 1 tablespoon butter, melted
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1 1/2 cups flour
• 1/4 teaspoon baking soda
• 3/4 teaspoon salt

Topping

• 1/2 cup brown sugar
• 3 tablespoons flour
• 1/2 teaspoon cinnamon
• 2 tablespoons butter, melted

Directions:

1. Preheat oven to 375°F.
2. Grease 8 inch square pan.
3. In a large mixing bowl, beat egg until frothy.
4. Beat in sugar and butter, and cream until fluffy.
5. Add sour cream and vanilla; blend well.
6. Sift dry ingredients together; add to sour cream mixture and blend thoroughly.
7. Pour mixture into greased square pan.
8. For the topping: Mix together all topping ingredients until butter is evenly incorporated.
9. Sprinkle evenly over sour cream mixture.
10. Bake 25-30 minutes until center springs back when touched, or when a cake tester is inserted and comes out with a few crumbs.

Reviews

[yedenmatka]

This coffee cake is a hit at our house and then some. I just took some over a dear old fella that knows good stuff and he loved this cake. I did top it off with a homemade peach topping. This is a fast, easy cake to make and turns out every time. Thank you for sharing with us!!!!

[happyvalleygirl]

Made this last night; it tastes great but it's incredibly dense. As in, fudge dense. But like the reviewer below me, I never managed to get the sugar/butter mixture into the required fluffy state, which may have caused the texture problem. If I can figure out what caused that problem and avoid it, this will be a great recipe to have on hand.

[BIG_CHIEF]

I doubled this and baked it in a 9 x 13 glass pan. While baking, DH said it was driving him crazy because it smelled so good. For whatever reason, I could not get the sugar creamed into a fluffy state, which I think explains why the cake was very heavy. I will make this again, but instead of melting the butter, I will increase it to 1/4 cup at room temp, and decrease the sour cream to 1/2 cup. I'll post the results. The topping was FABULOUS! Thanks for posting, we enjoyed this a lot!