Sour Cream Coffee Cake II Recipe - Allrecipes.com
Sour Cream Coffee Cake II Recipe

Sour Cream Coffee Cake II

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"Simple to make coffee cake that tastes great! My friends and I have been passing this around for years!"

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Ingredients Edit and Save

Original recipe makes 1 -8x12 inch cake Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 8x12 inch pan.
  2. In a large bowl, cream together 1 cup of the white sugar with 1 cup butter. Add the eggs and beat well. Mix in the flour, baking soda, baking powder, and sour cream, stir until just combined.
  3. Pour 1/2 of the batter into the prepared pan then sprinkle with 3/4 of the filling. Pour the remaining cake batter on top and sprinkle top with the remaining filling. Bake at 350 degrees F (175 degrees C) for 40 minutes.
  4. To Make Filling: Combine chopped nuts, ground cinnamon, and 3/4 cup white sugar and mix well.
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Reviews More Reviews

Most Helpful Positive Review
Feb 24, 2008

I LOVE this recipe and have made it several times in the past two weeks. I do have a few suggestions. First, I don't mix the filling ingredients. I sprinkle the walnuts, then most of the sugar, then most of the cinnamon. I DO measure the sugar--if I were doing it by eye I would never add enough! (I put only the remaining sugar and cinnamon on top). To smooth the first layer of cake on the bottom I make sure to wet my hands. For the second layer of cake I actually take hand-fuls of batter and flatten them in my wet hands before laying them out. It is quite easy to join these pieces together. Don't worry if you don't reach the edges of your baking dish--this cake expands tremendously while baking. I love it!

 
Most Helpful Critical Review
Apr 06, 2010

I thought this was just ok. The cake was a little on the dry side for a sour cream cake. I have another coffee cake recipe that the cake is more moist. In the future I will use that cake and this filling for a cinnamon flavored coffee cake. Thanks.

 
Feb 04, 2009

This was a super excellent recipe that was so moist! Everyone at work loved it! I changed some things to make it work for me: I added 1 tsp vanilla to the creamed mixture, and I increased the sour cream to 3/4 cup. I also added 1/2 tsp. cinnamon, 1/4 tsp. nutmeg and 1/4 tsp. ginger to the flour mixture. When everything was mixed together, I added about 1 cup of frozen blueberries. I spread this whole thing into a 9x13 greased pan. Instead of having a layer of filling, I omitted that step and made a streusel like topping for the top: Cut together 1/2 stick butter, 3/4 cup brown sugar and 2 tsp. cinnamon. Add 1/3 cup quick oats and 1 cup chopped pecans. Mix together well and sprinkle over the top of cake. This baked for exactly 40 minutes and came out beautiful! I thought it was pretty easy to make and I'm glad that I came across this recipe. This is especially delicious with a cup of fresh, hot coffee! Thanks for sharing your recipe:)

 
Dec 24, 2003

I made this cake for a group of friends today and everyone loved it. It is moist and very easy to make. I am glad to add it to my favorite recipes. Patricia Peoples, Rowlett, TX

 
Oct 07, 2012

What an easy cake to make and a wonderful sweet treat. This cake is moist and delicious. (I did add a full cup of sour cream per the other reviews. That was my only change. )

 
Jul 21, 2010

Very delicious. Like other reviewers, I added a full cup of sour cream as well as 1 teaspoon of vanilla to the batter. In addition, I used brown sugar and substitued pecans for walnuts for the filling. It was very moist and baked perfectly in 40 minutes.

 
Feb 19, 2007

Very simple and very good! Batter does not pour but you have to spread it, and spreading it on top of the middle filling is tricky. I wet my hands and patted it out, that seemed to work better. Turned out pretty and delicious!!

 
Dec 24, 2003

thank you i used to make this cake year's ago it was a family favorite but i lost the recipie and i've been searching for it for a long time.it taste's just as good as ever,my husband was surprised and delighted.

 

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Nutrition

  • Calories
  • 342 kcal
  • 17%
  • Carbohydrates
  • 37.9 g
  • 12%
  • Cholesterol
  • 78 mg
  • 26%
  • Fat
  • 20.1 g
  • 31%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 268 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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