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mom's sour cream coffee cake

(18)
coolbaker1 avatar
Blue Ribbon Recipe by
Carol Perricone
@coolbaker1
Massapequa Park, NY

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!

Blue Ribbon Recipe

Cinnamon and walnuts are a popular addition to coffee cake and make this sour cream coffee cake wonderful. Thanks to sour cream in the batter, it's fluffy, creamy, and moist. The addition of layering the spiced nuts and baking them into the cake adds an extra layer of yumminess to the coffee cake. It's easy to remove from the springform pan it's baked in, giving it a beautiful presentation when served.

— The Test Kitchen @kitchencrew
(18)
yield 12 serving(s)
prep time 20 Min
cook time 50 Min
method Bake

Ingredients For mom's sour cream coffee cake

  • 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.

How To Make mom's sour cream coffee cake

  • Ready to cream butter and sugar.
    1
    Preheat oven to 350 degrees. Cream butter, and sugar in a large bowl.
  • Adding sour cream, vanilla extract, and eggs.
    2
    Add eggs, sour cream, and vanilla, beating on medium speed until well blended.
  • Flour, baking soda, baking powder, and salt in a bowl.
    3
    In another bowl, mix flour, baking powder, baking soda, and salt together.
  • Gradually adding dry ingredients to wet ingredients.
    4
    Add gradually to creamed mixture, beating after each addition.
  • Walnuts, sugar, and cinnamon in a bowl.
    5
    Have walnuts, sugar, and cinnamon mixed together.
  • Half the batter in a springform pan.
    6
    Butter a 9-inch springform pan. Put 1/2 the batter into the pan
  • Half the cinnamon mixture over the batter.
    7
    Sprinkle 1/2 of the cinnamon mixture over the batter.
  • Remaining batter added to the springform pan.
    8
    Add the remaining batter. **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.
  • Remaining cinnamon mixture sprinkled over the batter.
    9
    Then sprinkle with the rest of the cinnamon mixture.
  • Baked sour cream coffeecake cooling.
    10
    Bake for 45-60 minutes or until a toothpick comes out clean.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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