Sour Cream Coffee Cake

This coffee cake was my go-to when guests were coming for coffee and dessert during the 80's.  I pulled the recipe out not that long ago and it is just as delicious as I remember it.  It stays moist and fresh tasting for several days.

• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cup sour cream (regular or low-fat)
• 1 teaspoon vanilla extract

Cinnamon Nut Mixture

• 1 1/2 teaspoons cinnamon
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1 cup walnuts

1. Preheat oven to 350 F. 
2. Spray or grease an 8X10 or 9X13-inch pan and set aside.  
3. Dice the butter if it is cold to help it soften quickly.  
4. Combine dry ingredients in a bowl and set aside.
5. Combine the ingredients for the cinnamon and nut mixture in a small food processor if you have one until nuts are finely chopped, or alternately, chop nuts and then combine with sugars and cinnamon.  Set aside. 
6. In a large bowl, combine butter and sugar and cream together well.
7. Add eggs and beat until combined.
8. Add half of the dry ingredients to the butter mixture, then half of the sour cream and repeat, mixing well after each addition.  
9. Spoon half of the batter into prepared pan, then sprinkle with half of the cinnamon nut mixture, spoon the remaining batter over top and spread gently to cover the nut mixture.  Sprinkle with remaining cinnamon nut mixture.
10. Bake about 30 minutes, or until a toothpick tests clean in the center. 
11. Serve warm or cool completely and then cover lightly to retain freshness over a few days. The crumbs on top won't be as crisp but the coffee cake will stay moist and fresh tasting. 

Share this post