recipe
Sour Cream Coffee Cake
Scott Youkilis
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$1.00
This coffee cake recipe has been in our family for generations. My mother's sister-in-law, my Aunt Judy, gave this to my her before I was born. I believe it was in her family for years prior so it's been made at least a thousand times. Maybe more! Unfortunately, Aunt Judy passed away at an early age and so we think of her every time we make it. As for the cake itself, we love it fresh out of the oven and we slice it as we go. If there's anything leftover, just wrap it in plastic and keep it on the counter or pantry.
Secret Sauce: My middle son loves it with a swipe of cream cheese.
You Need
12 slices
1:00
Topping
- 3/4 cup Sugar
- 1 1/4 cup Pecans, chopped (optional)
- 2 tsp Cinnamon
How To
- Preheat oven 350 degrees.
- Grease Bundt pan with soft butter and set aside.
- Add flour, baking powder, baking soda, and salt to mixing bowl and stir together. Set aside
- In electric mixer fitted with paddle, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add one egg at a time. Add vanilla.
- Turn speed to low and start alternate the dry ingredients and sour cream to the creamed mixture.
- Pour the cake batter into the greased pan. Add the topping ingredients together and pour evenly over the mixture. Using a bread knife, swirl the topping into the batter while leaving some on top. Bake for 35-40 minutes or until cake tester comes out dry.
- Let cool for 10 min on wire rack. Place a plate on top of Bundt pan, flip pan over, and invert cake onto plate. Slice and eat warm or let cool completely and store in air tight container for up to 3 days. (But it never lasts that long)