Most holidays were accompanied by one of my mother’s Sour Cream Coffee Cakes. This recipe is noteworthy because there is a layer of topping placed in the middle so that the cake appears to have layers. It was always a challenge for my mom to get the layer as close to the middle as possible, because when the cake rises during the baking process, the top portion expands to a greater extent than the bottom portion. She told me that if you pour 2/3 of the batter in the pan before adding the layer of topping, that it would work out OK – but it doesn’t always… But wherever the layer is, the cake is delicious!
Sour Cream Coffee Cake
Ingredients
- 1 cup butter
- 2 cups sugar
- 2 eggs
- 1 cup sour cream
- 1/2 teaspoon vanilla
- 2 cups flour sifted
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the topping:
- 3/4 cup chopped nuts walnuts or pecans are good
- 1 teaspoon cinnamon
- 1/2 cup brown sugar
Instructions
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Preheat the oven to 350F.
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Grease and flour a tube pan.
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Blend together butter, sugar and vanilla, then add the eggs, one at a time.
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Mix the flour, salt, and baking powder in another bowl and add to wet ingredients, one spoon at a time, alternating with the sour cream.
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Mix together topping ingredients and divide into halves.
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Pour about 2/3 of the cake batter into the pan and sprinkle half of the topping mixture over it.
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Pour the rest of the batter into the pan and then sprinkle the remaining topping mixture.
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Bake about 1 hour and 15 minutes.
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Cool before removing from pan.