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Sour Cream Coffee Cake III

SUBMITTED BY: Jan Taylor      PHOTO BY: Lauren's Mom

"This cake is so moist. Enjoy it with a delicious cup of tea or coffee in the morning."
PREP TIME  15 Min
COOK TIME  40 Min
READY IN  55 Min
SERVINGS & SCALING
Original recipe yield: 1 - 9x13 inch cake
    
About  scaling  and  conversions

INGREDIENTS

  • 1 cup butter
  • 2 cups white sugar
  • 2 eggs
  • 1 cup sour cream
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/3 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 2 tablespoons melted butter
  • 1 teaspoon ground cinnamon

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
  2. In a large bowl, cream together 1 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Mix in 2 cups flour, baking powder, and salt. Spread 1/2 of batter in the prepared pan.
  3. Prepare the filling: In a medium bowl mix 1/3 cup flour, brown sugar, 2 tablespoons melted butter, and cinnamon. Sprinkle cake batter with 1/2 the filling. Spread second half of batter over the filling, and top with remaining filling.
  4. Bake 35 to 40 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 21, 2002 by Rebslo
Very good struesel coffee cake! I used a loaf pan instead of the pan suggested in the recipe and only used 1 1/2 cups sugar.

17 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 13, 2004 by MM MM GOOD
I was a little daunted by a full cup of butter, so I cut it in half and added ~1/4 C. extra sour cream instead...what a success!! This recipe is sooo good, and stays moist and fresh up to a few days. Excellent w/milk =)

13 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 8, 2003 by MAINE-MOMMY
I have tried many coffee cake recipies and this is by far the best...I did make a few minor changes. I baked the cake in a deep spring form pan and increased the cooking time to about an hour. I also doubled the crumb topping and and add fresh blueberries to the batter...PERFECT!

13 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 18

Amount Per Serving

Calories: 306

  • Total Fat: 14.9g
  • Cholesterol: 60mg
  • Sodium: 177mg
  • Total Carbs: 41.3g
  •     Dietary Fiber: 0.5g
  • Protein: 2.9g

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