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This is a Wisconsin recipe-using our own delicious sour cream, of course! What better place to enjoy a dish like this than in the Dairy State?
Nutritional Facts 1 serving (1 piece) equals 268 calories, 12 g fat (6 g saturated fat), 55 mg cholesterol, 230 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Sour Cream Coffee Cake in Country October/November 1990, p49
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Sep. 14, 2011 by abergrump
served at my book club today - got RAVE reviews. I substituted (uncooked) oatmeal for the nuts - still good. I agree that it's hard to spread - but it all evens out while it's baking.
Reviewed on Aug. 17, 2011 by carolastaff
This is my go-to recipe anytime I need to make something when there is a death in the family, new baby, new neighbor, etc. I can't count how many times I have made it. It always gets rave reviews and recipe requests. It is true that it is a hard batter to spread. I have perfected my technique over the years! :) . When I add the second layer of batter, I drop the batter by spoonfuls all around the dish. It is much easier to spread that way. Also, I keep a bit more batter for the second layer. I would have even more batter, but I also leave a bit in the bowl to eat! It is that delicious!
Reviewed on Jun. 07, 2011 by then5812
I received rave reviews at Sunday school for this one. I made mine in a 9x9 pan; it was easier to spread the top layer because there was more of it.
Reviewed on Oct. 28, 2010 by Sprowl
Instead of spreading the topping the second time just drop by tablespoon fulls all over top and then sprinkle with rest of topping. Hope this helps.
Reviewed on Oct. 15, 2010 by jenNjuice34
I absolutely love this recipe! It's super easy and requires very little prep time. The only hiccup I experienced was the same as HeatherHH mentioned and that it's slightly difficult to spread the other half of the batter completely across on top of the streusel. I enjoy cutting myself a slice right out of the oven while it's still warm. YUMMY! :)
Reviewed on May. 28, 2010 by HeatherHH
I love this coffee cake recipe! It was very tasty in the end, and it was easy without having to cut in cold butter! The fact that the streusel topping is in the middle made it less messy for my children. Only caveat is that it was difficult to spread half the batter in the pan before and after the streusel, it just barely stretches. Still very good and relatively easy to make.
Reviewed on Jan. 17, 2010 by sheinemann
I've made several different sour cream coffee cakes and this is hands down the best. My husband loves it so much he has me make it at least once a week!
Reviewed on Oct. 03, 2008 by Thalma
I have been making this sour cream coffee cake for years with several different variations. Instead of cinn and sugar, I like to use whole cranberry sauce or a scant cup of just about any fruit pie filling as a layer and topping.
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