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Sour Cream Coffeecake
Sour cream adds tenderness and flavor to any baked good; this one is made in sufficient quantity to feed a large crowd.
Ingredients
Cake
- 2 cups King Arthur Unbleached All-Purpose Flour
- 1 cup sugar
- 2 large eggs
- 1/2 cup vegetable shortening or butter
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
Topping
- 1/2 cup sugar
- 2 teaspoons cinnamon
- 2 teaspoons vanilla extract
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F. Grease and flour a regular-sized tube pan.
- In a bowl mix together shortening, sugar, and eggs.
- In a separate bowl mix together flour, baking powder, baking soda, and salt.
- Mix the dry into the wet, while alternately mixing in the sour cream.
- Mix together the topping in a separate bowl, tossing lightly.
- Spread half the topping in the pan, then half the batter; sprinkle with the rest of the topping, and finish with the remainder of the batter.
- Bake the cake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool it for 10 to 15 minutes, then remove the cake from the pan. Place the cake right-side-up (topping up) on a plate to serve.
Nutrition Information
- Serving Size 1/20 of recipe, 51 g
- Servings Per Batch 20 servings
Amount Per Serving:
- Calories 188 cal
- Calories from Fat
- Total Fat 9 g
- Saturated Fat
- Trans Fat
- Cholesterol 31 mg
- Sodium 137 mg
- Total Carbohydrate 10 g
- Dietary Fiber 1 g
- Sugars 14 g
- Protein 2 g
* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.
Tips from our bakers
- This coffeecake is also delicious made with plain or vanilla yogurt, or buttermilk. If you bake it early in the morning, you can carry it outside for an al fresco breakfast before work!
- If you make this in a 9" x 13" pan — a handy, stable size for transporting to picnics or potlucks — be aware that you'll have to spread the batter quite thinly to cover the bottom of the pan. Spoon half into the pan, using a rubber spatula to spread batter out evenly; sprinkle on half the topping; then drop the remaining batter, in spoonfuls, on top. Don't bother to try to spread it around; just sprinkle with the rest of the topping. The cake will puff up and look fine by the time it's done.
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Reviews
Just baked this cake. Very good except the bottom topping caramelized. Wonder went wrong?It sounds like your tube pan might have been a little close to the bottom heating element, causing the topping to caramelize. Next time you can try putting the coffeecake higher up in your oven (try baking in the top third of your oven), or you can put the pan on a baking sheet to help protect the bottom from too much direct heat. We hope this helps, and happy baking! Kye@KAF
Saw that someone posted about using the 9x13 pan you would have a very thin layer of dough on bottom not to try to spread dough on top. Wish I would have known that earlier in recipe!!
Substituting 8oz cream cheese and 1/2 milk for the sour cream. Creamed the softened cream cheese with the butter and sugar. Assembled them crumble side up. This made 12 mini cakes in your Hamburger Bun pan lined with jumbo cupcake paper liners. I was looking for a 30 years -lost recipe for a coffee cake using cream cheese as an ingredient and not a filling. The little coffee cakes were delicious and just what I remembered.
Delicious. Upgrade to five stars when I made 150% of the recipe in a tube pan. Otherwise it's a bit skimpy.
Great last-minute treat baked for my son's birthday! He took it to school to share with his class (Pre-K). I included 3/4 cup fresh cranberries. I also added vanilla and orange extract to the batter, and used half brown and half white sugar when sugar was called for. Just a great recipe I will return to.
I made the 9x13" pan version. Excellent. I am bringing this to a brunch and I know it will be a hit.
I needed a cake for our teatime and also had some sour cream I needed to use so when I saw this recipe, it was perfect. Perfect for my needs and I followed it exactly and it was perfect to eat as well. It came out moist and delicious and I will not hesitate to make it again and recommend it.
I like it in a 9X13 in pan. Got rave reviews from all who tried it. King Author has the best recipes ever!. Thank you for your quality work and products.
I made this for a holiday work treat. I used yogurt instead of sour cream and pecans instead of walnuts. And I just realized I misread the ingredients and used oil instead of shortening. I was lazy and just put everything in the mixer. The upside of using oil is that the batter poured easily and was easy to fill a 9x13 pan. It turned out beautifully tender, light and delicious. I will definitely make this again.
Delicious! This is now my favorite coffee cake. It was easy to prepare, was moist and had a tender crumb. I followed the recipe and made one addition - - after the cake was cool I lightly drizzled a powdered sugar glaze over the cake (made with water, 10x sugar, and the Sonoma Vanilla Bean Syrup you sell). I baked the cake in a 9 X 13 pan. Yes, the batter is thick, but easy to work with. I dampened the back of a small off-set spatula with water and the batter spread without a problem. This cake is perfect for Sunday morning brunch!
