Margaret's Sour Cream Coffee Cake
My Mom made one of the best Sour Cream Coffee cakes that I have ever tasted. I've tried other recipes and none of them were as moist as my Mom's. If you are looking for a moist and delicious Sour Cream Coffee cake, well look no further and make this one. I've added a couple of variations at the bottom. My neighbors son always asks me when I am going to make him this cake with the chocolate chips.
- Ready In:
- 1hr 5mins
- 1⁄2 cup white sugar
- 3 teaspoons cinnamon
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 2 eggs
- 1 cup white sugar
- 1⁄2 cup butter, softened
- 1 teaspoon vanilla
- 1 cup sour cream
- Combine 1/2 cup sugar and cinnamon and set aside.
- Combine flour, baking powder, baking soda and salt.
- Cream the butter, add sugar, eggs, vanilla and sour cream.
- Add the flour mixture to the creamed mixture and mix until combined, do not overmix. This batter will be thick.
- Spoon half the batter into a greased and floured 10" bundt pan. Sprinkle the sugar and cinnamon mixture on top and spoon the remaining batter on top.
- Bake at 375 for 35-45 minutes or until toothpick inserted comes out clean.
- Cool 10 minutes and invert onto a plate. Cool for another 20 minutes and place the cake into a large plastic bag which really makes the cake moist.
- For variations:.
- - add walnuts or pecans with the sugar/cinnamon mixture.
- - spread chocolate chips in place of the sugar/cinnamon mixture as this tastes excellent.
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I was looking for something quick and easy to make for a light breakfast when my sister comes over in the morning to help me garden. This fit the bill perfectly. Very easy, simple ingredients, and wonderful flavor. I subbed in Splenda for half the sugar and used light sour cream. I also added some coarse ground walnuts to the topping. Although the batter is very thick on this, the cake itself is very moist and light. I used a 9x5 loaf pan and baked for 35 minutes. Perfection.Reply