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Sour Cream Coffee Cake Recipe

Photo by: Taste of Home

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Moist, delicious and tender…that's what you get when you bake this luscious coffee cake from Charlotte Mallet-Prevost of Frederick, Maryland. “I get a good response whenever I make it,” Charlotte writes. “It's fantastic.”

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6 Servings
Prep: 20 min. Bake: 30 min. + cooling

Ingredients

1/2 cup butter, softened
2/3 cup plus 1 tablespoon sugar, divided
1 egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 cup sour cream
1/2 teaspoon ground cinnamon

Directions

In a bowl, cream butter and 2/3 cup sugar until light and fluffy, about 5 minutes. Beat in egg and vanilla. Combine flour and baking soda; add to creamed mixture alternately with sour cream. Beat just until combined.
Combine the cinnamon and remaining sugar; sprinkle 1-1/2 teaspoons into an 8-in. fluted tube pan coated with cooking spray. Add half of the batter. Sprinkle with remaining cinnamon-sugar; top with remaining batter.
Bake at 350° for 30-35 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 6 servings.

Nutrition Facts: 1 slice equals 357 calories, 20 g fat (12 g saturated fat), 90 mg cholesterol, 280 mg sodium, 41 g carbohydrate, 1 g fiber, 4 g protein.

Sour Cream Coffee Cake published in Cooking for 2 Fall 2007, p25

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