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Sour Cream Coffeecake

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author:

Sour Cream Coffeecake Recipe Sour Cream Coffeecake Recipe

Sour cream adds tenderness and flavor to any baked good; this one is made in sufficient quantity to feed a large crowd.

At a glance

Prep
Bake
Total
Yield
One 9" x 13" cake or one 10" tube pan, about 20 servings
Nutrition information

Ingredients

Choose your measure:

Cake

Topping

Instructions

  1. Preheat the oven to 350°F. Grease and flour a regular-sized tube pan.
  2. In a bowl mix together shortening, sugar, and eggs.
  3. In a separate bowl mix together flour, baking powder, baking soda, and salt.
  4. Mix the dry into the wet, while alternately mixing in the sour cream.
  5. Mix together the topping in a separate bowl, tossing lightly.
  6. 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.
  7. 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.