Mom's Sour Cream Coffee Cake

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!

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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 votes

Comments:

144 Comments

Serves:

Prep:

20 Min

Cook:

50 Min

Method:

Bake

Ingredients

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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
1/2 c: chopped walnuts
1/4 c: sugar
1 tsp: ground cinnamon

How to Make Mom's Sour Cream Coffee Cake

Step-by-Step

1Preheat 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.
2In another bowl, mix flour, baking powder, baking soda and salt together. Add gradually to creamed mixture, beating after each addition.
3Have 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.
4Bake for 45-60 minutes, or until a toothpick comes out clean.