Sour 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 my 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.
Sour 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
- ¼ cup light brown sugar
- 1 teaspoon cinnamon
- ½ cup chopped walnuts
Preheat the oven to 350 degrees. Lightly grease an angel 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!
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!