Sour Cream Coffee Cake III Recipe - Allrecipes.com
Sour Cream Coffee Cake III Recipe
  • READY IN 55 mins

Sour Cream Coffee Cake III

Recipe by  

"This cake is so moist. Enjoy it with a delicious cup of tea or coffee in the morning."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch cake Change Servings
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  • PREP

    15 mins
  • COOK

    40 mins
  • READY IN

    55 mins

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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Reviews More Reviews

Most Helpful Positive Review
Nov 01, 2007

After reading through many of the 200+ reviews with all the changes, I thought it only fair to test and review this recipe as written. Other than putting it in a 9x9" pan, I made this with no changes. It's not difficult to imagine that some of the reviewers thought the cake was too sweet if they were doubling or even tripling the topping ingredients! The amount of topping as specified in the recipe is perfect, and makes for a not too sweet, "just hits the spot with a cup o' joe" coffeecake. That said, I thought the cake was a good, basic coffeecake- nice, but not extraordinary. I'll still keep trying other recipes until I find one that really distinguishes itself from others.

 
Most Helpful Critical Review
Jan 27, 2011

I followed the recipe exactly. The cake is good...but not what I was expecting. It's a cross between a butter cake & a coffee cake. It's very moist...almost a little too moist.

 
Jan 13, 2004

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 =)

 
Nov 08, 2003

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!

 
Feb 20, 2006

AWESOME MOIST COFFEE CAKE. I need my coffeecake to be very moist and this is the winner recipe for moistness. I did double the filling because the crumbs to me are so yummy. I also baked in a 9inch springform pan for an hour and it was perfect. Much easier to present on a dish and cut up when all you have to do is remove the sides of the springform pan. Next time I will add some chopped nuts to the crumb mixture and drizzle a conf sugar icing on top when its still warm(1 cup conf sugar, 1 tbs butter, 1 tbs milk or cream) and that would be the ultimate coffee cake! As a side note about all the reviews about the sugar being too much-I did not quite fill my cups full so I skimped a little- but I found it not to be too sweet at all.

 
Oct 21, 2002

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.

 
Jun 03, 2004

I LOVE this cake!! Everytime I make it people just can't get enough, including my husband who doesn't like sweets. I doubled the topping and have added chopped pecans to it (1/4c), I've added a shredded Granny Smith Apple to the center layer, and I've added blueberries (1/4c) to the center layer also. Will keep this one around and make often.

 
Dec 21, 2006

Soooo moist and rich! Every one I serve this too asks where I bought it ;) Like others I also doubled the topping and used brown sugar instead of white. Next time I think I'll experiment a little, maybe the addition of some chocolate chips? *edit* I made this again recently as a counter to all the chocolate covered abominations during the holiday season in my office. This time I added a bag of Hershey's cinnamon chips to the bottom layer of the batter and whoa nelly...best coffee cake ever.

 

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Nutrition

  • Calories
  • 306 kcal
  • 15%
  • Carbohydrates
  • 41.4 g
  • 13%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 14.9 g
  • 23%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 142 mg
  • 6%

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

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