Sour Cream Coffee Cake

Sour Cream Coffee Cake

"This is a Wisconsin recipe-using our own delicious sour cream, of course! What better place to enjoy a dish like this than in the Dairy State?"
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Ingredients

55 m servings
Serving size has been adjusted!
Original recipe yields 12 servings

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Directions

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  1. In a mixing bowl, cream butter and sugar. Add eggs, sour cream and vanilla; mix well. Combine flour, baking powder, baking soda and salt; add to creamed mixture and beat until combined. Pour half the batter into a greased 13-in. x 9-in. baking pan. Combine topping ingredients; sprinkle half of topping over batter. Add remaining batter and topping. Bake at 325 degrees F for 40 minutes or until done.

Reviews

Read all reviews 123
  1. 146 Ratings

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Most helpful positive review

I have been using this exact recipe for years. It is a favorite. The batter is quite thick. After spreading the first layer of batter in the pan and adding half the the sugar mixture, I drop the...

Most helpful critical review

Definitely did not fill a 9X13 pan (or it did after it was baked, but made it very hard to spread 2 layers). Did not care much for the taste.

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I have been using this exact recipe for years. It is a favorite. The batter is quite thick. After spreading the first layer of batter in the pan and adding half the the sugar mixture, I drop the...

This coffee cake recipe is another example of "less is more" and "the simpler the better." This is a classic, no frills recipe that, because of the sour cream and butter, I knew would be likable...

I gave this 5 stars WITH the changes suggested by others plus a few of my own: I doubled the topping; baked in an 8X11 pan; added sliced apples in center with topping. I didn't like that the t...

What a great and simple recipe! I have found this to be very versatile - I have successfully added 1 cup of either frozen berries, frozen diced peaches, or chocolate chips without ruining the te...

Wonderful recipe! I used a small pan and layered in thin slices of gala apples prior to putting the filling/topping in the middle. Also, just a note...this is a THICK batter, so don't be worri...

This is a good basic coffee cake. The top layer was a little "fiddly", but using the technique that the prior reviewer recommends, it worked well. (I did smooth mine out the best I could on top ...

I made this almost exactly as written (the only suggestion I took was to drizzle butter over the top before baking)--it is FANTASTIC! Moist, not too sweet and very flavorful. Great recipe!

This recipe is AWESOME! Ive made this a few times for breakfast/brunch get togethers but I leave out the pecans because I am alleric to them. I have also used apple pir filling and spread it on...

Good recipe. However, I think a 13x9 pan is too big. Next time I will make it in a 7x11. And I agree with the person who said to put more than 1/2 in the middle. I think it would be better to...

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