Sour Cream Coffee Cake
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 1 egg
- 3⁄4 cup sugar
- 1 tablespoon butter, melted
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 1⁄2 cups flour
- 1⁄4 teaspoon baking soda
- 3⁄4 teaspoon salt
-
Topping
- 1⁄2 cup brown sugar
- 3 tablespoons flour
- 1⁄2 teaspoon cinnamon
- 2 tablespoons butter, melted
directions
- Preheat oven to 375°F.
- Grease 8 inch square pan.
- In a large mixing bowl, beat egg until frothy.
- Beat in sugar and butter, and cream until fluffy.
- Add sour cream and vanilla; blend well.
- Sift dry ingredients together; add to sour cream mixture and blend thoroughly.
- Pour mixture into greased square pan.
- For the topping: Mix together all topping ingredients until butter is evenly incorporated.
- Sprinkle evenly over sour cream mixture.
- Bake 25-30 minutes until center springs back when touched, or when a cake tester is inserted and comes out with a few crumbs.
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Reviews
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Made this last night; it tastes great but it's incredibly dense. As in, fudge dense. But like the reviewer below me, I never managed to get the sugar/butter mixture into the required fluffy state, which may have caused the texture problem. If I can figure out what caused that problem and avoid it, this will be a great recipe to have on hand.
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I doubled this and baked it in a 9 x 13 glass pan. While baking, DH said it was driving him crazy because it smelled so good. For whatever reason, I could not get the sugar creamed into a fluffy state, which I think explains why the cake was very heavy. I will make this again, but instead of melting the butter, I will increase it to 1/4 cup at room temp, and decrease the sour cream to 1/2 cup. I'll post the results. The topping was FABULOUS! Thanks for posting, we enjoyed this a lot!
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We enjoyed this coffee cake for breakfast this morning. I replaced 1/2 c of the regular flour with white whole wheat flour and added some baking powder to help it rise, just in case. I also added a bit more flour to the topping, and used plain Greek style yogurt rather than sour cream as that's what I had on hand-- worked great. Thanks for the great start to our Sunday!
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Tweaks
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Amazing Recipe!!!!! Everyone loved this recipe and it was so easy to make. I substituted oil for the butter in both the cake and topping and used lite sour cream with excellent results. I also doubled the recipe and placed it in a 9x13 inch pan and I'm glad I did because it went very quickly. Thanks Elaine for this great recipe!!! I will definitely make again!
RECIPE SUBMITTED BY
Cooking to Perfecti
United States
Hi! My name is Elaine. I am still currently in school, but one of my favorite hobbies, along with dancing, is to cook. Ever since I was really young, my mom and I would make everything together, especially cookies, cakes, and all other sweets. My dad always cooked dinners, and has passed down many good tips and wonderful recipes. I work whenever I can as a hostess at a nearby restaurant.