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Sour Cream Coffee Cake Recipe
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Sour Cream Coffee Cake Recipe

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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.”
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
MAKES: 6 servings

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

Nutritional Facts

1 slice: 357 calories, 20g fat (12g saturated fat), 90mg cholesterol, 280mg sodium, 41g carbohydrate (25g sugars, 1g fiber), 4g protein .

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Sour Cream Coffee Cake in Cooking for 2 Fall 2007, p25

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.


Reviews for Sour Cream Coffee Cake

AVERAGE RATING
(7)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
sisncj 145693
Reviewed Oct. 21, 2014

"We love this recipe. But I'd make some slight modifications. I add about 1/4 tsp of salt and add it to the flour and baking soda mixture. Also I bake it in a loaf pan, but I have to increase the cook time to 50 minutes using a glass loaf pan."

MY REVIEW
lmcnallyoleary 160933
Reviewed Jan. 8, 2013

"I have made quite a few Taste of Home recipes over the years and this one by far is one of the worse. I threw the entire cake out. Very disappointed!

Does TOH prepare the recipe before publishing?"

MY REVIEW
glogrizzle 66160
Reviewed Feb. 3, 2011

"Suffice to say in the 45 years of baking, (which I do every week)I have only thrown out to two cakes because I thought they were awful after the first bite-I think this recipe fails as a cake- would make a great cushion to sit on!"

MY REVIEW
hcdearmore 160506
Reviewed Dec. 27, 2009

"Sorry -- reviewed the wrong Sour Cream Coffee Cake -- see the one from TOH Dec 09/Jan 10."

MY REVIEW
hcdearmore 160505
Reviewed Dec. 27, 2009

"Very moist & tasty. Relatively uncomplicated, with everyday ingredients. Reheats well, too."

MY REVIEW
lindamillington 93070
Reviewed Dec. 19, 2009

"i made this twice and both times the cake explode in the oven. what im i doing wrong. please help."

MY REVIEW
marbethj 92171
Reviewed Oct. 17, 2008

"I bet you could also use the mini bundt pans. They would be cute for an individual serving."

MY REVIEW
jdm46 144558
Reviewed Oct. 14, 2008

"I've never seen this small (8 in.) fluted pan. Where would I find one?"

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