Sour Cream Coffee Cake Recipe

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Sour cream coffee cake

Cindy Player

By
@SApreacherswife

This is a great cake to serve in the morning, or even with coffee after a meal.
If using the almonds, make sure they are super fine, or the cake will fall in about halfway through your baking time. It will taste great, but look a little strange.


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Serves:

12

Prep:

15 Min

Cook:

50 Min

Method:

Bake

Ingredients

7 oz
cold butter, sliced
12 oz
extra fine sugar
3 large
eggs
8 oz
self rising flour
8 oz
sour cream
8 oz
craisins, cherries, diced dried apricots, blueberries or other dried fruit, tossed in 1 tablespoon of flour
1/4 c
cherry liquer
1 tsp
vanilla extract
1 Tbsp
finely minced, blanched almonds (optional)

Directions Step-By-Step

1
Preheat oven to 325F and spray large bundt pan with Baker's Joy.
2
Cream butter and sugar in a stand mixer
3
Add eggs, one at a time. Scrape down sides of the bowl and beat on medium high for 1 minute.
4
Add flour and sour cream alternately, until blended. Scrape down sides of the bowl and mix for another minute.
5
While mixing, add vanilla extract and liquer.
6
Fold in the dried fruit and spread batter evenly in bundt pan.
(Can sprinkle 1-2 Tablespoons of finely minced almonds on top of the batter at this point)
7
Bake for 45-55 minutes, or until inserted toothpick comes out clean.
8
Remove from oven and place pan on a coooling rack for 20 minutes before inverting.
9
Allow to cool completely.
Give a light sprinkling of powdered sugar on top (use a fine sieve) before slicing and serving.

The powdered sugar may be omitted if so desired.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Swedish
Other Tag: Heirloom