Sour Cream Coffee Cake
I had some sour cream left over after making my sour cream banana nut bread and decided to make a sour cream coffee cake. I used a recipe submitted by Jan Taylor on allrecipes.com. I like that the coffee cake has the streusel layer on top. Yum. The one thing I altered about this recipe was the pan size. It calls for a 9 x 13 inch pan, which ends up making a very thin coffee cake – almost like a brownie. I am used to thick, tall slices of coffee cake, so decided to use a smaller pan size. Also I don't think there is enough streusel in the original recipe to spread across a 9 x 13 inch surface.
The coffee cake came out very moist! It's pretty easy to make. It's a tad too sweet for me. It's not my favorite coffee cake recipe of all time, but it's a keeper. Next time I might try adding a layer of fruit in the middle and more streusel on top.
Here's the recipe using the 8 x 8 inch pan.
Ingredients
- 1 cup butter
- 2 cups white sugar
- 2 eggs
- 1 cup sour cream
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/3 cup all-purpose flour
- 1/2 cup packed brown sugar
- 2 tablespoons melted butter
- 1 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 8×8 inch baking pan.
In a large bowl, cream together 1 cup butter and white sugar until
light and fluffy. Beat in the eggs one at a time, then stir in the sour
cream and vanilla.- Mix in 2 cups flour, baking powder, and salt. Spread
1/2 of batter in the prepared pan.
Prepare the filling: In a medium bowl mix 1/3 cup flour, brown sugar, 2
tablespoons melted butter, and cinnamon. Sprinkle cake batter with 1/2
the filling. Spread second half of batter over the filling, and top
with remaining filling.
Bake about 40 minutes in the preheated oven, or until a toothpick
inserted near the center comes out clean.
Subscribe via RSS
Subscribe via Email
Follow Me on Twitter
Contact Me
Like Me on Facebook
Follow Me on Pinterest
Follow Me on Instagram
Scott Hampton — July 13, 2009 @ 12:08 pm
I’m vegan now, so I don’t eat any dairy. Nevertheless, this looks mouthwatering! Delicious, yum!
Kirbie — July 13, 2009 @ 2:39 pm
That’s too bad. Not really sure how to turn this recipe into something vegan friendly.
Veronica — October 6, 2010 @ 12:19 pm
I made this recipe and it came out fabulously. I accidentally used 2 cups of sour cream instead of 1. I was afraid that it would be disgusting but it’s delicious. I almost think that if I make this recipe again, I’ll use 2 cups of sour cream again. I do wish that I had more crumble but I didn’t have any extra butter left.