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Cinnamon Sour Cream Coffee Cake

Mormon.Cook's picture
Ingredients
  Butter/Margarine 3⁄4 Cup (12 tbs)
  Sugar 18 Tablespoon
  Eggs 2
  Sour cream 1 Cup (16 tbs)
  Vanilla 1 Teaspoon
  Flour 2 Cup (32 tbs)
  Baking soda 1⁄2 Teaspoon
  Baking powder 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Chopped nuts 1⁄2 Cup (8 tbs)
  Brown sugar 1⁄4 Cup (4 tbs)
  Cinnamon 1⁄2 Teaspoon
  Nutmeg 1⁄4 Teaspoon
Directions

Cream together butter and sugar; add eggs and beat well. Add sour cream and vanilla. Sift together flour, soda, baking powder, and salt. Add about half of the dry ingredients to creamed mixture; blend well. Add remaining dry ingredients and blend well. Mix together nuts, brown sugar, cinnamon, and nutmeg. Sprinkle part of this mixture in a buttered baking pan to make a light coating. Spoon half of batter into pan; sprinkle evenly with remaining nut mixture; spoon remaining batter on top. Zigzag a knife through batter once. Bake about 45 minutes, or until cake tests done. Remove from oven and cool in pan for 10 minutes. Invert pan on rack to release cake. Cake is best served warm, but it reheats very well. It may be served cold, and it's good the next day, too. Note: This recipe has been adjusted for altitudes near 5,000 feet. At altitudes under 3,000 feet, use 1 1/4 cups sugar and bake at 350 degrees F. At altitudes near 7,000 feet, use 1 cup of sugar. Sour cream is best, but a substitute is 2 tablespoon vinegar plus 1 cup whole milk for liquid, with an increase in butter to 1 cup.

Recipe Summary

Cuisine: 
American
Servings: 
9

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