"This is a scaled down version of the Sour Cream Coffee Cake, baked in a 9 inch pan. Two layers of batter with a streak of cinnamon sugar in the middle It is made with shortening instead of butter." — RAINVILLE
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all-purpose flour, sifted
I made this yesterday and only have 2 pieces left. I doubled the recipe and put it in a 9 x 13 pan. I added margarine instead of the shortening. I did not put in half of the batter first I spay coated the pan and put all of the batter in. Then I generously shook the cinnamon and sugar mixture over the top. I also took a knife and made swirly movements till it was all the way through the batter then I shook more cinnamon sugar on top. This was liked by all the boys as well as Hubby and I. I will definitely make this again. Thanks Terri for the good recipe.
I found this recipe a bit eggy tasting and dry without enough sugar/cinnamon in the middle. I substituted butter for shortening and used a square glass pan (add 10 minutes to bake time,) so that may have affected the recipe. If I tried it again, I would double the cinnamon/sugar that goes in the middle of the recipe. This cake fortunately was better the second and third day, after refrigeration.
Light, fluffy and very good. I used butter instead of shortening and added 1 tsp. of vanilla to the batter. For the filling, I used brown sugar instead of white and took a knife and swirled it through the batter before baking. Very moist, I might add nuts to the filling next time for some crunch.....
I made this last night and it was meant to be a breakfast cake for hubby in the morning. Well, our home smelled so good while it was baking that we decided to eat some for dessert. It was still warm and light with a light flavor and crusty top. Delicious! This morning I found a note from hubby that it was wonderful in his milk for breakfast, too! I took someone else's advice and folded in the dry ingredients and sour cream instead of beating them in to avoid a tough batter. I used brown sugar for the filling/topping and also flecks of butter. The cake rose very well, and was very moist. I refrigerated it overnight and this morning it seemed heavier and denser. It was sweet but not overly so which is exactly what I like. Great recipe, Terri! It's going to be a regular at my house.
Wow! Takes some time to mix but well worth the effort.
I used brown sugar for the center/top and upped the amount to 1/3 cup. Used 1/2 for the middle layer and added toasted chopped pecans to the top along with about 1/4 stick of cold butter cut sliced and cut into quarters over the entire thing. When the butter melted and folded back into the cake there formed a very nice roll of the sugar, cinnamon down into the cake surface.
This was a MUCH prettier and tasty presentation.
Thanks Terri for a classic coffee cake!
This was very easy to make and very tasty, however I think that brown sugar would be better for the cinnamon sugar mix that is put on top and in between the layers. I would also add a few toasted nuts to the topping to make it extra yummy. Overall, a winner!
The basic recipe is fantastic. It does need more topping though. I have make this a couple time adding canned peaches, frozen blueberries, or jam and it works out perfectly. I've also used yogurt instead of the sour cream and it works just as well or better.
This was a tasty recipe, but more of the cinnamon-sugar mix in multiple layers as well as laid in a 13x9 pan and this would be perfect!!
* Percent Daily Values are based on a 2,000 calorie diet.
Sour Cream Coffee Cake IV
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 184
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