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Sour Cream Coffee Cake Recipe

Sour Cream Coffee Cake Recipe

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 YIELD: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

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.

Nutritional 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.

Reviews for Sour Cream Coffee Cake

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MY REVIEW
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
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
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
Reviewed Dec. 27, 2009

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

MY REVIEW
Reviewed Dec. 27, 2009

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

MY REVIEW
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
Reviewed Oct. 17, 2008

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

MY REVIEW
Reviewed Oct. 14, 2008

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

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Wine Pairings

Sweet White Wine

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