Hello good readers…..
I have a traditional recipe to share with you. It’s a popular recipe; it’s easy to make and nice to give to others. Sour Cream Coffee Cake has sour cream, butter, sugar, eggs, cinnamon, baking soda, baking powder and flour in it. See…..not many ingredients! In fact, tonight, while I was making the first coffee cake, I set out the ingredients for a second one. We gave the first one to friends and we’ll use the second one for our family during the holidays.
Sour Cream Coffee Cake
Oven: 350 degrees.
1 cup (or 1/2 pint) sour cream (I used lite)
2 cups flour
1/2 cup (one stick) butter or margarine
1 cup sugar (white granulated)
1 teaspoon baking soda
1 teaspoon baking powder
Mix together in a small bowl and save until later:
1/2 cup sugar and 1 Tablespoon cinnamon
Grease a tube pan, bundt pan or 9″ x 13″ pan. Turn oven on to 350 degrees.
Mix together the sour cream, margarine, sugar, and eggs. Then mix in dry ingredients: flour, baking soda and baking powder. When all is well-mixed, spread 1/2 the batter in the greased pan. Then sprinkle 1/2 the cinnamon/sugar mixture over that layer. Using a knife, swirl or twist knife through batter so cinnamon/sugar is cut into the batter.
Add the rest of the batter, spreading over the first layer, and then add the rest of the cinnamon/sugar. Repeat with the knife, twisting it back and forth to mix the cinnamon into the layer. This will give a bit of a marbling effect to the cake.
Bake cake at 350 degrees for 45 minutes. However….if using a 9″x 13″ pan, cut the time to about 35 minutes…..and check the cake. If a toothpick comes out clean, cake is firm to the touch, and cake is pulling away from the sides, take it out to cool. Tube pans, bundt pans and deeper pans will need to go the full 45 mins.
Additions can be pecans, walnuts or almonds, mixed in with the cinnamon/sugar topping.
FYI: I used a 9″ x 13″ pan.