Sour Cream Coffee Cake II Recipe

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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!

—Mom Karen

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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.

—SINGINGPOOP

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56 Ratings

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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:)

—Kim

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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

—PATRICIA PEOPLES

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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.

—mclairerus

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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.

—MAGGIEMAYCA

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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. )

—Lisa

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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!!

—Debra S.

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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.

Nutritional Information

Sour Cream Coffee Cake II

Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories: 342
Calories from Fat: 181

% Daily Value *
Total Fat 20.1g 31 %
Saturated Fat 9.6g 48 %
Cholesterol 78mg 26 %
Sodium 268mg 11 %
Potassium 82mg 2 %
Total Carbohydrates 37.9g 12 %
Dietary Fiber 1.1g 5 %
Protein 4.6g 9 %
** Sugars 23.7g
Vitamin A 10 %
Vitamin C < 1 %
Calcium 8 %
Iron 13 %
Thiamin 17 %
Niacin 16 %
Vitamin B6 4 %
Magnesium 7 %
Folate 25 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.