Sour Cream Coffee Cake III

Sour Cream Coffee Cake III

557

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

55 m servings 306 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 306 kcal
  • 15%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 41.4g
  • 13%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 142 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

557
  1. 664 Ratings

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Most helpful positive review

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 ch...

Most helpful critical review

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.

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 ch...

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...

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. ...

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 9...

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.

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 ...

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 littl...

Good recipe, moist cake, but the rising power wasn't impressive. I might add an extra 1/2 tsp. baking powder.

I used a 9" square pan and added 10 minutes to the cook time and it turned out moist and tasty. Everyone loved it! I will definately do this again.