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Sour Cream Coffee Cake

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  Butter 3⁄4 Cup (12 tbs)
  Sugar 1 1⁄2 Cup (24 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Baking soda 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Vanilla 2 Teaspoon
  Eggs 3
  Flour 3 Cup (48 tbs)
  Sour cream 2 Cup (32 tbs)
  Light brown sugar 3⁄4 Cup (12 tbs)
  Cinnamon 1 Tablespoon
  Walnuts 1 Cup (16 tbs), coarsely chopped

Preheat oven to 350°.
Grease a 10-cup Bundt pan.
In a large bowl, cream together butter, sugar, baking powder, baking soda, salt and vanilla using an electric mixer.
Add eggs, one at a time, mixing well after each addition.
Alternately add flour and sour cream.
Mix well.
In a separate small bowl, mix together brown sugar, cinnamon and walnuts using a fork or your fingers.
Put 2/3 of batter into a greased Bundt pan.
Slightly push batter up the sides and center tube of pan, making a well.
Into the well put the brown sugar mixture.
Cover the well with remaining batter.
Brown sugar mixture doesn't have to be completely covered by batter.
Bake at 350° for 45 minutes or until nicely browned and cake pulls slightly away from the sides of the pan.
Cool in pan five minutes and invert onto serving dish.
Cool completely before cutting.
Sprinkle with powdered sugar.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian
Cook Time: 
45 Minutes

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