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
- 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
Preheat the oven to 350F.
Grease and flour a tube pan.
Blend together butter, sugar and vanilla, then add the eggs, one at a time.
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.
Mix together topping ingredients and divide into halves.
Pour about 2/3 of the cake batter into the pan and sprinkle half of the topping mixture over it.
Pour the rest of the batter into the pan and then sprinkle the remaining topping mixture.
Bake about 1 hour and 15 minutes.
Cool before removing from pan.