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Sour Cream Coffee Cake

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Sour Cream Coffee Cake
Sour Cream Coffee Cake

Sour Cream Coffee Cake

  By Beth Sogaard  ,

September 23, 2017

This is the real thing, moist and full of cinnamon and nuts. Make one the morning of (or night before) your next brunch and your guests will rave!

  • Yields: 10 servings (1 10


1/3 cup granulated sugar

1/3 cup brown sugar

1 cup pecans or walnuts, toasted and chopped

1 tbsp vanilla extract

1 tsp cinnamon

2 2/3 cups all purpose flour

1/2 tbsp baking soda

2/3 tsp salt

1/3 tsp nutmeg

1 1/3 cups sour cream

2 tsp vanilla extract

1 cup butter

1 1/3 cups granulated sugar

3 large eggs


1Line a 10" cake pan with a parchment or wax paper circle and spray with spray oil. Preheat your oven to 350 degrees.

2Stir together the 1/3 cup granulated sugar, brown sugar, pecans, 1 tablespoon vanilla and cinnamon to make the streusel filling and topping. Set aside.

3Stir together the flour, baking soda, salt and nutmeg. Set aside.

4Stir together the sour cream and the 2 teaspoons vanilla. Set aside.

5Cream the butter with the 1 1/3 cups granulated sugar in a mixer with a flat paddle until light and fluffy. Add the eggs one at a time, beating until mixed well. Add the flour mixture in three parts, alternating with the sour cream mixture in two parts.

6Pour half the batter into the prepared pan and sprinkle with half of the streusel mixture. Spoon the remaining batter over the top and spread out evenly with a spatula. Sprinkle the remaining streusel mix over the top.

7Bake in the preheated 350 degree oven for 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean. Let cool on a rack for 10 minutes before serving, or cool completely, turn out of the pan and wrap well to serve the next day.

You can also freeze this for up to 3 months.


AUTHOR - Beth Sogaard

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