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.
- 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
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.