Sour Cream Coffee Cake

Sour Cream Coffee Cake

Written by Dalliene Published on April 11, 2020 in Breakfast, Dessert

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The yummiest coffee cake, perfect for breakfast with family or brunch with friends. It’s a snap to make and your house will smell heavenly.

Bake it in a 9 inch square pan (or loaf pan,) or double the recipe and bake it in a Bundt pan to feed a crowd. They will thank you for it!

Sour Cream Coffee Cake

Recipe by Darya

Servings

10-12

servings

Prep time

20

minutes

Cooking time

45

minutes

Ingredients

1 cup sugar
1/2 cup butter
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup sour cream
Topping
1 tsp cinnamon
1/4 cup sugar
1/3 cup brown sugar
1/2 cup chopped pecans

Directions

Preheat the oven to 325 degrees. Grease a 9 inch square pan (or Bundt pan if you are doubling the recipe.)
Cream the butter and sugar together in the bowl of a mixer. Add eggs one at a time, on medium speed, incorporating each one thoroughly before adding the next. Mix in the vanilla.
Sift the dry ingredients together into a separate bowl.
To the sugar/butter mixture, add the dry ingredients alternately with the sour cream, stopping to scrape the batter from the sides a few times.
For the topping:
In a separate bowl, combine topping ingredients.
Pour HALF the batter into the prepared pan and layer HALF of the topping ingredients over the batter in pan. Repeat with the remaining batter and topping.
Bake at 325’ for 45-55 minutes and serve warm.

Notes

Remember to use a regular-sized Bundt pan for this recipe if you double all the ingredients.
This cake is fabulous the next day – just place the cake on a cookie sheet, cover with tinfoil, and warm it up in a 350° oven for 10-15 minutes.