I got this recipe for sour cream coffee cake from a former boss of mine years ago, and with a couple of tweaks, to me, it is the perfect recipe. It is moist and light, but still has a richness and density that I associate with coffee cake. It is the only one I have made for years. Love it!!
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Sour Cream Coffee Cake
1 cup butter
2 cups sugar
1 cup sour cream
1/2 tsp vanilla
2 cups flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup chopped nuts (optional)
1 1/2 tsp cinnamon
1/3 cup granulated sugar
1/3 cup brown sugar
Cream together butter, sugar, and eggs with electric mixer. Fold in sour cream and vanilla. Stir in (by hand) dry ingredients. Spoon 1/2 the batter into a greased tube pan. Sprinkle with 1/2 the topping, then spoon the remaining batter into the pan. Top with the rest of the topping. Pull knife through the batter to swirl. Bake at 325 for 1 hour and 10 minutes. Let cool completely before serving.
* I usually make this in a a 9 x 13 pan and decrease bake time to about 45 minutes. Cake is done when a toothpick inserted in the center comes out with moist crumbs.
We love this coffee cake and hope you do too.