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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

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5 14
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
   (14)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 16, 2015

"I made this recipe and found i was out of sour cream boo hoo. Well i subbed plain yogurt and did omit the nuts. I doubled the topping and it turned out very good. Nit real sweet sweet and my husband loved it. A keeper"

MY REVIEW
Reviewed Mar. 13, 2015

"I have doubled and tripled this recipe with perfect results every time. Added dried cranberries and Orange zest. And also one with blueberries. And one with raspberries. If you alter a recipe even the slightest bit and it fails don't blame the recipe."

MY REVIEW
Reviewed Mar. 10, 2015

"Tried this for the 1st time and the batter was indeed a challenge - almost seemed like there wasn't enough batter to do 2 whole layers in a 9x13 pan. Next time I might try increasing the recipe for the batter and see how that works out. But I got rave reviews."

MY REVIEW
Reviewed Dec. 21, 2014

"Except for the stress of spreading the thick batter to cover the pan, this is outstanding! Husband and son both raved! I made it exactly as written."

MY REVIEW
Reviewed Sep. 3, 2014

"I halved the recipe and used an 8x8 pan to bake it. I baked it for 30 minutes, and it turned out ok, but a little dry. Also, the streusel part of the cake would have been much better without the nuts, and with some butter cut into the mixture to soften it, as it added to the dryness of the cake. I might make this again with some adjustments, but overall, I wasn't very impressed."

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