Sour Cream Coffee Cake

by Anne Maxfield on February 9, 2017

Accidental Locavore Sour Cream Coffee CakeSour cream coffee cake is definitely a throwback to another era.

It’s comfort food and seems to be making a comeback.

For whatever reason, it’s been on the Accidental Locavore’s radar for a while now.

But there were all those apple cakes.

And then, today, it seemed like the right time.

Months ago, I found the recipe my friend Alan’s mom gave me way back when.

She made the best coffee cake and she finally gave me the recipe (after I swore that the little cactus I gave Alan was in fact a cactus and not a marijuana plant).

This is easy and quick to put together and will always make you feel better.

Accidental Locavore Coffee Cake RecipeSour Cream Coffee Cake Recipe:

  • 1 cup sugar
  • ½ cup light brown sugar
  • ½ cup butter (or from the original recipe, margarine)
  • ½ teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup sour cream
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda

Topping

  • ¼ cup light brown sugar
  • 1 teaspoon cinnamon
  • ½ cup chopped walnuts

Preheat the oven to 350 degrees. Lightly grease an angle food pan or 9×9” baking dish.

Cream together sugars, butter, salt, eggs and vanilla.

In a separate bowl, mix the flour, baking powder and baking soda until well combined.

Add the sour cream and then the flour mixture to the creamed ingredients and beat at a slow speed until very smooth.

In a small bowl, mix the brown sugar, cinnamon and nuts for the toppling.

Spoon half the batter into the pan and sprinkle half the topping evenly over it.

Pour the rest of the batter into the pan and top with the remaining topping.

Bake for 45-50 minutes until a toothpick comes out clean. Serve and enjoy!Accidental Locavore Coffee Cake Swirl

My verdict:

Almost as good as I remembered it! I’d like more topping and more swirl but that’s easily fixed with more sugar and maybe some butter – like a streusel topping. Going back to the apples, they’d make a good topping too (but I’d cut them into smaller cubes).

Since nuts are no longer part of my culinary vocabulary, I used dark brown sugar and cinnamon and sprinkled some maple sugar balls on the top.

And if you’re feeling blue about whatever, it’s a great start to the day!

 

 

{ 2 comments… read them below or add one }

Anne Maxfield February 16, 2017 at 8:22 am

Yes it is! And almost as good as when she made it, but mine still needs work.

Jane February 16, 2017 at 12:55 am

OMG….I think this my mother-in-laws recipe and I love it too! Thanks for thinking of her Anne!

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