Our Favorite Sour Cream Coffeecake
This tender cake is both filled and topped with a delicious cinnamon-y streusel.
Cake
1/2 cup (1 stick) butter or margarine
1 cup sugar
2 eggs
2 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream or yogurt*
*Feel free to use low-fat (NOT nonfat) sour cream or yogurt; if using yogurt, try vanilla or another complementary flavor, if desired.
Topping
1/2 cup sugar
2 teaspoons cinnamon
2 teaspoons vanilla
1/2 cup chopped walnuts (optional)
Cream together the butter or margarine, sugar, and eggs. In a separate bowl, mix together the flour, baking powder, baking soda and salt. Add the flour mixture to the butter mixture alternately with the sour cream or yogurt, stirring after each addition.
Grease and flour a regular-sized (9 1/2-inch) tube pan or bundt-style pan, or a 9 x 9-inch pan. Spread half the batter in the pan, and sprinkle with half the topping mixture. Repeat with remaining batter and topping.
Bake the coffeecake in a preheated 350°F oven for 25 to 30 minutes, or until the cake tests done. Cool it for 10 to 15 minutes, then remove it from the pan. (If you've baked it in a 9 x 9-inch pan, just serve it right from the pan.) Place the cake right-side-up (topping up) on a plate to serve.
Yield: about 12 generous servings.
Reviews
01/12/2009
12/25/2008
It's very easy to make and it's delicious! When I made it the third time, I varied it a bit. I combined two of my favorite recipes into one. I added 2 tablespoon of dutch cocoa powder into the topping and I substituted the walnut with 1 cup of pecan. I divided the topping into two, one for the middle of the cake and the other the top. It's my favorite now!
12/30/2008
I just finished making this coffee cake and have yet to taste it, however while making the topping 2tsp of cinnamon seemed like quite a lot, I increased the sugar a bit and cut in a couple of tsp of butter. If I hadn't done that the topping would just have an overwhelming cinnamon flavor! The cake itself puffed up beautifully. Can't wait to try it!
03/06/2009
I love this cake so much when my wife makes it. Comes out perfect each time and she says it is easy. Very presentable she says tos ay.
03/22/2009
This was yummy! We had an unexpected overnight guest, so I was trying to find something yummy that called only for ingredients I had on hand, and this fit the bill. I gave it 4 stars because - and cinnamon lover that I am, I can't believe I am saying this - I have to agree with the reviewer who commented that there was too much cinnamon in the filling. Next time I would cut the cinnamon to 1 1/2 tsp, unless I decide to add more sugar and nuts (but it seemed to me that there was plenty of filling already, although the added butter would make it more decadent!). Also, I was lacking about 2 T sour cream to make the full cup, so used an equal amount of buttermilk I had left over from making soda bread earlier in the week, and it worked just fine. This has been added to my recipe box!
04/27/2009
I am a professional pastry chef and have prepared countless cakes over the years. This coffeecake is positively delicious and outstanding in every way. I use Korintje Cassia cinnamon and this produces a fragrant delicious cake. I also layer 1/4" sliced canned peaches for a sumptuous variation.
08/27/2009
I am pretty picky when it comes to coffeecakes, especially for the topping. I didn't think this one would be good because of its lack of butter and flour in the topping but I decided to try it anyways. I LOVED it! It was easy and so delicious. Our dinner guests even asked for the recipe. Thanks KAF!
09/25/2009
This was so very good. Thank you for sharing.
11/04/2009
I never have luck making cakes but I made 3 of these at once and they turned out perfectly!
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