Sour Cream Coffee Cake (Baking Options)

Total Time
50mins
Prep 20 mins
Cook 30 mins

This is an old family favorite. Leftovers slices of coffee cake are good spread with butter and broiled. *tip if using self rising flour omit baking powder and salt and reduce baking soda to1/2 teaspoon. *

Ingredients Nutrition

Directions

  1. Pre heat oven to 350°F Grease a bundt pan or a 13x9 pan, if cutting recipe in half grease a 8x8 pan.
  2. In mixing bowl, cream butter and sugar until light. Beat in eggs one at a time. Blend in sour cream and vanilla.
  3. Add flour, baking powder, baking soda and salt. Stir just until well mixed. Do not over mix. Place half of batter in greased pan.
  4. Combine ingredients for topping. Sprinkle half of the topping mixture over the batter in the pan. Top with remaining batter and remaining topping. The 13x9 is a single layer only.
  5. *Bundt pan bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Invert onto a serving plate.
  6. *13x9 inch pan bake about 30 minutes or until toothpick inserted in center comes out clean. Serve from pan.
  7. *For half recipe use a 8x8 pan and bake 25 minutes or until toothpick inserted in center comes out clean. Serve from pan.
Most Helpful

5 5

Excellent! The most moist coffee cake I've ever tried!

4 5

I made this on May 25th.2012 for the " Down On The Farm " Event in the Food Photo Forum. Except for cutting the recipe in half and using almonds instead of walnuts,the recipe was made as it was written. And for my " Baking Option " I used an 8 x 8 inch pan, the baking time of 25 minutes @ 350 degrees was just right. But after eating a piece the next day, I did find the cake part too be just a bit dry. Thanks for posting and " Keep Smiling :) "

5 5

This makes a beautiful coffee cake! I followed the recipe, as directed, and the cake raised up high and pretty in my bundt pan. We all enjoyed it, and let it be known; this heats back up nicely also! Thanks for sharing a great family favorite, Deb!