Monday, September 16, 2013

My Mom's Sour Cream Coffee Cake

I've eaten this coffee cake pretty much my entire life.  It was one of my dad's favorites, so it was my mom's "go-to" dessert.  My mom adds walnuts to the cinnamon, brown sugar and sugar topping, which is odd since she doesn't like walnuts.  I didn't like them until a few years ago, so I've never added them to my coffee cake.  Now that I do like walnuts, I still don't add them since this is the coffee cake I'm used to eating.  

the ingredients
Prepare the topping
Sift together the dry ingredients

Add the sour cream, eggs and vanilla to the creamed butter and sugar

Ready for the oven


Mom’s Sour Cream Coffee Cake

1 C. butter
1-1/4 C. sugar
2 eggs
1 C. sour cream
1 tsp. vanilla
2 C. flour, sifted
1 tsp. baking powder
1/2 tsp. baking soda

Preheat oven to 350˚F.  Prepare the topping by combining all ingredients in a small bowl.  Set aside.

Sift together the flour, baking powder and baking soda.  Set aside.  Cream butter and sugar.  Add eggs, sour cream and vanilla.  Add dry mixture.  Pour half of batter into a tube pan or 12” x 8” pan.  Sprinkle with half of topping mixture.  Pour remaining batter into pan and sprinkle with the rest of the topping.  Bake for 1 hour in an ungreased tube pan or 45 minutes in a 12” x 8” pan.

2 Tbsp. sugar
2 Tbsp. brown sugar
2 tsp. cinnamon
1/4 C. walnuts, chopped (optional)

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