Sour Cream Coffee Cake

"This recipe comes from The Dinah Shore Cookbook (1983) at the request of a Zaar member."
 
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photo by vrvrvr photo by vrvrvr
photo by vrvrvr
photo by vrvrvr photo by vrvrvr
Ready In:
1hr
Ingredients:
13
Yields:
1 10 3/4 x 7 x 1 1/2-inch coffee cake
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ingredients

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directions

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

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Reviews

  1. shelley scott
    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.
     
  2. waynejohn1234
    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.
     
  3. vrvrvr
    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!
     
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