How to Make Sour Cream Coffee Cake II - A Step-by-Step Guide

Looking for a delicious coffee cake recipe to elevate your brunch or dessert table? Look no further than Sour Cream Coffee Cake II. This recipe is the perfect blend of moist, tender cake and a sweet, cinnamon-spiced streusel topping. It's a classic coffee cake that will have your family and friends coming back for seconds.

The key to this coffee cake's moist and tender crumb is the addition of sour cream to the batter. It not only adds richness and tanginess but also keeps the cake fr...

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Ingredients

  • 1 cup white sugar
  • 1 cup butter, softened
  • 3 eggs
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ½ cup sour cream
  • 1 cup chopped walnuts
  • ¾ cup white sugar
  • 2 teaspoons ground cinnamon

Information

  • Servings: 12
  • Yield: 1 8x12-inch cake

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 8x12 inch pan.
  • In a large bowl, cream together 1 cup of the white sugar with 1 cup butter. Add the eggs and beat well. Mix in the flour, baking soda, baking powder, and sour cream, stir until just combined.
  • Pour 1/2 of the batter into the prepared pan then sprinkle with 3/4 of the filling. Pour the remaining cake batter on top and sprinkle top with the remaining filling. Bake at 350 degrees F (175 degrees C) for 40 minutes.
  • To Make Filling: Combine chopped nuts, ground cinnamon, and 3/4 cup white sugar and mix well.
  • Nutrition

    428 cal.

    • Total Fat: 25g
    • Saturated Fat: 12g
    • Cholesterol: 91mg
    • Sodium: 335mg
    • Total Carbohydrate: 47g
    • Dietary Fiber: 1g
    • Total Sugars: 30g
    • Protein: 6g
    • Vitamin C: 0mg
    • Calcium: 81mg
    • Iron: 2mg
    • Potassium: 103mg