A moist sour cream coffee cake. This is a great recipe from an old friend.

sal

Recipe Summary

Servings:
12
Yield:
1 9x9-inch pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan. Combine the flour, baking soda and baking powder; set aside.

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  • In a medium bowl, cream together the sugar, butter and eggs until smooth. Add the flour mixture and beat until smooth. Finally, stir in the sour cream and vanilla. In a separate bowl, combine the nuts, confectioners' sugar and cinnamon.

  • Spread half of the batter into the 9x9 inch pan. Sprinkle a layer of the nut mixture, then spread the remaining batter and top with the rest of the nut mixture. Spread the melted butter over the top.

  • Bake for 1 hour in the preheated oven, until cake springs back to the touch.

Nutrition Facts

364 calories; protein 5.4g; carbohydrates 40.2g; fat 21g; cholesterol 64.9mg; sodium 236.2mg. Full Nutrition
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Reviews (238)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/18/2006
I've been using this recipe for about 5 years, and it's always a hit. I double it and bake it in a bunt pan. Fantastic. Read More
(114)

Most helpful critical review

Rating: 3 stars
05/25/2005
It was ok... could have been a little morre moist. The cinnamon mix didnt do much to complement the cake. Read More
(5)
292 Ratings
  • 5 star values: 198
  • 4 star values: 70
  • 3 star values: 19
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
04/18/2006
I've been using this recipe for about 5 years, and it's always a hit. I double it and bake it in a bunt pan. Fantastic. Read More
(114)
Rating: 5 stars
01/26/2004
This is a wonderful coffee cake! I too opted for the brown sugar instead of the confectioners. Also used light sour cream. The batter is very thick so it's a little difficult to spread especially when spreading the final layer atop the crumb mixture. But it turns out incredibly moist and LIGHT! Checked it at 35 minutes... let it cook 5 more and it was perfect. Cooled for 10 minutes before cutting. I'll be making this again! Read More
(109)
Rating: 5 stars
09/23/2006
WONDERFUL recipe! I put in about 1 1/4 cups of sour cream to make it a bit more moist. Also- mix the brown sugar and cinnamon mixture with some melted butter to form a soft crumble. I put some of the crumble in the bottom of a bundt pan, then 1/2 the batter, then more crumble, then the rest of the batter. Baked it for 55 minutes- it came out beautifully and it was a big hit! Thanks for the great recipe! Read More
(102)
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Rating: 4 stars
05/17/2008
I quadrupled this recipe for 10 teenagers staying at my house and baked it in 2 9X13 pans. Delicious! Moist! Easy! - I did add a bit more sour cream than called for. I also had trouble smoothing the top layer over the crumbly middle (which I used 1/2 XX sugar and 1/2 brown sugar, cinnamon and no nuts). The TIP: wet fingers often to smooth top layer of batter - works perfect! Read More
(43)
Rating: 5 stars
08/06/2003
Outstanding! I substituted brown sugar for the powedered sugar and it turned out great. However, I was horrified to see the amount of fat in each serving so I modified the recipe a little more the second time. I substituted low-fat plain yoghurt for the sour cream. Wonderful results! Read More
(29)
Rating: 4 stars
07/18/2003
I thought this was pretty good. I just wasn't crazy about the confectioner's sugar. Next time I will try it with the brown sugar instead. I baked mine in a 2 qt baking dish and an hour was too long the cake was too dry. 45 min. would be sufficient. Read More
(17)
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Rating: 5 stars
06/15/2008
BEST Coffee Cake EVER! And I don't mean the best coffee cake I have ever made, because this is the first coffee cake I've ever made, but best coffee cake I've ever TASTED. Wow! I too added an extra 1/4 cup of sour cream (for a total of 1 1/4 cups) and doubled the cinnamon mixture for a thicker layer inside. For the cinnamon mixture, I omitted the nuts, since I didn't have any that were fresh, swapped brown sugar for confectioner's sugar, and added 1 tbsp of dark corn syrup to help the mixture stay a little gooey once the cake was cool. I checked the cake after 30 minutes and cooked it for a total of 45 minutes. Then once the cake was cooled for 15 minutes, I glazed it with a mix of confectioner's sugar, a little water, and a drop of lemon extract. Delicious!! The boyfriend was thrilled, too! I will make this recipe again and again. Thanks, Sal! Read More
(17)
Rating: 4 stars
12/22/2003
This cake is easy to make and tastes great! I substitute butter sour cream for vegetable oil and non fat yogurt respectively. It's still moist and taste wonderful. I'm sure I will bake this cake again. Read More
(17)
Rating: 5 stars
04/18/2003
This recipe was wonderful! I cant say anything bad about it- i did use brown sugar and cinnamon instead of confectioners sugar- it tasted wonderful- ill second the notion and THANK SARAH!! Read More
(16)
Rating: 3 stars
05/25/2005
It was ok... could have been a little morre moist. The cinnamon mix didnt do much to complement the cake. Read More
(5)
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