Mom's Sour Cream Coffee Cake

Name: Mom's Sour Cream Coffee Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 12
Cuisine: American
Ingredients: 1/2 lb butter, softened; 1 c sugar; 2 eggs, beaten; 8 oz sour cream; 2 c all purpose flour; 1 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 1 tsp vanilla; TOPPING AND MIDDLE OF CAKE; 1/2 c chopped walnuts; 1/4 c sugar; 1 tsp ground cinnamon; NOTE: I ALWAYS DOUBLE THE TOPPING AND PUT 1/2 IN THE MIDDLE AND 1/2 ON TOP OF CAKE. WE LOVE IT !; **CAKE CAN BE GLUTEN FREE/WHEAT FREE BY SWAPPING GF FLOUR FOR REGULAR FLOUR. THE CAKE WILL BE DELICIOUS.

By Carol Perricone
@coolbaker1

My mom always baked from scratch! She always made delicious cakes, bars and cookies for us (5 kids).

This is one of her cakes that has become a favorite of my family and friends as well.

Enjoy!

my photos

Blue Ribbon Recipe

I learned the hard way that this recipe is very forgiving. I misread the directions and added a whole 16oz. container of sour cream. But it still came out fantastic! This was fluffy, moist and very flavorful. Would go great with a cup of coffee, some milk, or even a glass of white wine! Perfect for the holiday's, a bake sale, brunch or a potluck. The Test Kitchen

Rating:

★★★★★ 17 votes5

Comments:

144 Comments

Serves:

Prep:

20 Min

Cook:

50 Min

Method:

Bake

Ingredients

1/2 lb

butter, softened
1 c

sugar
2

eggs, beaten
8 oz

sour cream
2 c

all purpose flour
1 tsp

baking powder
1 tsp

baking soda
1/2 tsp

salt
1 tsp

vanilla
TOPPING AND MIDDLE OF CAKE
1/2 c

chopped walnuts
1/4 c

sugar
1 tsp

ground cinnamon
NOTE: I ALWAYS DOUBLE THE TOPPING AND PUT 1/2 IN THE MIDDLE AND 1/2 ON TOP OF CAKE. WE LOVE IT !
**CAKE CAN BE GLUTEN FREE/WHEAT FREE BY SWAPPING GF FLOUR FOR REGULAR FLOUR. THE CAKE WILL BE DELICIOUS.
Add Ingredients to Grocery List

How to Make Mom's Sour Cream Coffee Cake

Step-by-Step

Preheat oven to 350 degrees.

Cream butter, and sugar in a large bowl. Add eggs, sour cream and vanilla, beating on medium speed until well blended.
In another bowl, mix flour, baking powder, baking soda and salt together. Add gradually to creamed mixture, beating after each addition.
Have walnuts, sugar and cinnamon mixed together.

Butter a 9-inch spring form pan. Put 1/2 the batter into pan and sprinkle 1/2 the cinnamon mixture over batter.

Add remaining batter and sprinkle with the rest of the cinnamon mixture.

**batter will be thick, so I dollop it over the cinnamon layer of cake, and gently blend it together with the back of a spoon, then sprinkle cinnamon over top of cake.
Bake for 45-60 minutes, or until a toothpick comes out clean.