Sour-Cream Coffee Cake
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- ½cup/113 grams unsalted butter at room temperature
- 1¼cups/260 grams sugar
- 2large eggs
- 1½cups flour/188 grams
- 1½teaspoons baking powder
- ½teaspoon baking soda
- ½teaspoon salt
- 1¼cups/300 grams sour cream
- 1teaspoon vanilla
- ½cup/104 grams sugar
- 2teaspoons all-purpose flour
- 1tablespoon cinnamon
- ⅓cup/70 grams chopped pecans or walnuts
For the Cake
For the Topping
Nutritional analysis per serving (12 servings)
348 calories; 18 grams fat; 8 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 45 grams carbohydrates; 1 gram dietary fiber; 31 grams sugars; 4 grams protein; 216 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees and generously butter a 9-by-13-inch baking pan. Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
- Step 2
In a separate bowl, sift flour with baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture to the butter mixture alternately with sour cream and vanilla until just combined. Do not overmix. Pour batter into prepared baking pan.
- Step 3
Make the topping: Combine sugar, cinnamon, flour and nuts in a small bowl and mix well.
- Step 4
Sprinkle the topping evenly over the cake and bake 30 to 35 minutes, or until a cake tester comes out clean. Cool, cut into pieces and serve.
Private Notes
Comments
Thanks, Vicky — we retested the pan size and found the recipe worked well in an 8 x 8-inch pan. You'll see that change here.
This cake is really delicious but there is nowhere near enough batter by a 9x13 pan. I baked it in a 9" square an that was perfect
After reading about the issues many of you were having, we retested this recipe a third time. We brought the pan size back to the original 9 x 13. We also doubled the topping (although removed the butter) and decreased the baking soda. All of this should help with the overflow and/or sinkage some of you were experiencing. We also provided metric measurements for those of you who prefer to weigh your ingredients. Happy Cooking!
An avid baker I made this recipe as per the directions despite wanting to make changes. What an absolutely terrible recipe. The cake itself came out just "OK"; the taste was good, however it was very crumbly/didn’t hold itself up whatsoever in true coffee cake fashion. It would've been nice to have the amended pan size included in the directions itself, not in the remarks as another user mentioned. And the topping - a dusty unbaked mess upon finish. Horrible. Won't make again.
Okay, just cut a piece of the coffee cake and I have never had a more tender coffee cake before so my "issues" with the cinnamon sugar toping staying sugary, this is a small price to pay for how tender this cake is!
Waiting to taste, however, the top did not brown the same as in the photo, I think maybe needed to add butter to the topping. I did test the internal temp to make sure that it was done, however it did sink slightly in the center. Not sure if I want to keep this one since there are so many sour cream coffee cake recipes out there. It is very easy to make however many coffee cakes are just as easy, I do not think I am keeping this one.