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Sour Cream Streusel Coffee Cake Recipe
Sour Cream Streusel Coffee Cake Recipe photo by Taste of Home

Sour Cream Streusel Coffee Cake Recipe

Publisher Photo
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?
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:12-15 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 12-15 servings

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup (8 ounces) sour cream
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • TOPPING:
  • 1/4 cup sugar
  • 1/3 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup chopped pecans

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.

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, sour cream and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and beat until combined. Pour half the batter into a greased 13-in. x 9-in. baking pan.
  2. In a small bowl, combine topping ingredients; sprinkle half of topping over batter. Add remaining batter and topping. Bake at 325° for 40 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Yield: 12-15 servings.
Originally published as Sour Cream Coffee Cake in Country October/November 1990, p49

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.

Sweet White Wine

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

Reviews for Sour Cream Streusel Coffee Cake

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Sep. 9, 2013

This is the best coffee cake I've ever made. Great flavor and very moist. It will be my go to coffee cake recipe.

MY REVIEW
Reviewed Sep. 14, 2011

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.

MY REVIEW
Reviewed Aug. 17, 2011

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!

MY REVIEW
Reviewed Jun. 7, 2011

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.

MY REVIEW
Reviewed Oct. 28, 2010

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.

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