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Sour Cream Coffee Cake IV


"This is a scaled down version of the Sour Cream Coffee Cake, baked in a 9 inch pan. Two layers of batter with a streak of cinnamon sugar in the middle It is made with shortening instead of butter."
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1 h 5 m servings 428 cals
Original recipe yields 8 servings (1 - 9 inch pan)

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan. Sift together the flour, baking powder, baking soda and salt. Set aside.
  2. In a large bowl, cream together the shortening and 1 cup sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the sour cream, mixing just until incorporated. Pour half of the batter into prepared pan. Mix together 1/4 cup sugar and 1 teaspoon cinnamon. Sprinkle half of mixture over batter in the pan. Cover with remaining batter, then top with remaining cinnamon sugar.
  3. Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts

Per Serving: 428 calories; 20.4 g fat; 56.8 g carbohydrates; 5.7 g protein; 59 mg cholesterol; 381 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 24
  1. 29 Ratings

Most helpful positive review

I made this yesterday and only have 2 pieces left. I doubled the recipe and put it in a 9 x 13 pan. I added margarine instead of the shortening. I did not put in half of the batter first I sp...

Most helpful critical review

I found this recipe a bit eggy tasting and dry without enough sugar/cinnamon in the middle. I substituted butter for shortening and used a square glass pan (add 10 minutes to bake time,) so tha...

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Most positive
Least positive

I made this yesterday and only have 2 pieces left. I doubled the recipe and put it in a 9 x 13 pan. I added margarine instead of the shortening. I did not put in half of the batter first I sp...

Light, fluffy and very good. I used butter instead of shortening and added 1 tsp. of vanilla to the batter. For the filling, I used brown sugar instead of white and took a knife and swirled it...

I made this last night and it was meant to be a breakfast cake for hubby in the morning. Well, our home smelled so good while it was baking that we decided to eat some for dessert. It was stil...

Wow! Takes some time to mix but well worth the effort. I used brown sugar for the center/top and upped the amount to 1/3 cup. Used 1/2 for the middle layer and added toasted chopped pecans to ...

The basic recipe is fantastic. It does need more topping though. I have make this a couple time adding canned peaches, frozen blueberries, or jam and it works out perfectly. I've also used yogur...

This was very easy to make and very tasty, however I think that brown sugar would be better for the cinnamon sugar mix that is put on top and in between the layers. I would also add a few toast...

This coffee cake was moist, mildly sweet, and had a beautiful crumb texture. I've already made this several times and have made it a "regular" on the weekend breakfast menu. I sometimes put in...

This was a tasty recipe, but more of the cinnamon-sugar mix in multiple layers as well as laid in a 13x9 pan and this would be perfect!!

What can I say except Wow and double wow. I am a bakers daughter and found this cake to be moist, easy to make...but it was harder to keep any for myself and my morning cup of coffee. I did ma...