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

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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

268 calories: 1 piece, 12g fat (6g saturated fat), 55mg cholesterol, 230mg sodium, 36g carbohydrate (22g sugars, 1g fiber), 4g 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. Spread 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. Dollop with remaining batter and sprinkle with 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

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
(16)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (0)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
climbergirl
Reviewed Jun. 19, 2016

"I've made this recipe twice now and I probably won't make it again. It's too dry. I think it should probably have butter or something cut into the topping to make it less so.

Additionally, I have complaints about the recipe itself. First, there is no "pour" of the batter as the recipe says. It's scrape it into the pan and then carefully spread it to all the corners because the batter is so thick. Which leads me to the next complaint - there is no way this could be made in a 9x13 pan. The first time I made it, I fortunately recognized there was not enough batter and put it in a 9x9. It just barely fit in a 9x9 and probably would have been easier in an 8x8 or small cake pan. Also, the picture accompanying this recipe is very misleading. The cake doesn't even turn out as thick as it is in the picture when made in a 9x9."

MY REVIEW
RiaCooks
Reviewed Mar. 27, 2016

"I brought this to my brothers for Easter brunch today. It received rave reviews from the entire family! I set the timer for 35 minutes for baking to get use to my brand new oven. It was done in that time. The coffee cake was moist and flavorful. I will make this again in the future!!!"

MY REVIEW
pamdelao53
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
Chefkwondo
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
CarolLG55
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
doreensanzone
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
kcrihfield89
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."

MY REVIEW
rc1972
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
abergrump
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
carolastaff
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!"

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