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Sour Cream Coffee Cake

chef.jackson's picture
Ingredients
  Butter 1⁄4 Cup (4 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Egg 1
  Sour cream 1⁄2 Cup (8 tbs)
  All purpose flour 1 Cup (16 tbs)
  Soda 1⁄2 Teaspoon
  Baking powder 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Vanilla 1⁄2 Teaspoon
  Firmly packed brown sugar 1⁄4 Cup (4 tbs)
  Nuts 1⁄4 Cup (4 tbs), chopped
  Instant coffee 1⁄2 Teaspoon (cinnamon 2 teaspoons or 1 tablespoon chocolate may be substituted)
Directions

Soften butter in mixing bowl 15 seconds.
Stir in sugar and egg, beating well.
Add remaining ingredients except Topping.
Mix well until blended.
Place a glass or paper cup with 1 1/2 to 2-inch diameter, right-side up, in center of 1 1/2-quart baking dish or 1 1/2-quart casserole.
Combine Topping ingredients and sprinkle 1/3 in bottom of pan around glass.
Spoon half of batter over Topping, spreading to edges; sprinkle with 1/3 of Topping.
Spoon remaining batter in pan; spread to cover Topping.
Cook, covered with a towel, 4 minutes, 30 seconds, or until toothpick comes out clean and there are no doughy spots left.
Cool 5 minutes.
Remove glass and turn cake out onto serving plate.
If desired, favorite glaze can be poured over warm coffee cake.
Serve warm or cool.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Feel: 
Cool
Dish: 
Cake
Interest: 
Holiday, Party
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chocolate
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes

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