Moms Sour Cream Coffee Cake Recipes

SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F. and grease a bundt pan, set aside.
• With a mixer, cream together butter, sugar and sour cream until fluffy.
• Mix in beaten eggs and vanilla until combined.
• Sift together flour, baking soda, baking powder and salt, and add to wet mixture, beating well.
• Toss the ingredients for the Cinnamon Nut Streusel together and add 1/3 of the mixture to the prepared bundt pan. Top with 1/3 of the cake batter, and continue to alternate batter and streusel mixture, ending with batter.
• Bake for 45 minutes or until a toothpick inserted in the center of the cake comes out clean.
• Cool in cake pan for a few minutes before inverting onto a plate to cool the rest of the way.
• Enjoy as is, or glaze with sour cream glaze, by mixing the glaze ingredients together until they are the desired thickness, and spooning over the cooled cake.

MOM'S SOUR CREAM COFFEE CAKE

Steps:

• 1. Preheat oven to 350 degrees. Cream butter, and sugar in a large bowl. Add eggs, sour cream and vanilla, beating on medium speed until well blended.
• 2. In another bowl, mix flour, baking powder, baking soda and salt together. Add gradually to creamed mixture, beating after each addition.
• 3. Have walnuts, sugar and cinnamon mixed together. Butter a 9-inch spring form pan. Put 1/2 the batter into pan and sprinkle 1/2 the cinnamon mixture over batter. Add remaining batter and sprinkle with the rest of the cinnamon mixture. **batter will be thick, so I dollop it over the cinnamon layer of cake, and gently blend it together with the back of a spoon, then sprinkle cinnamon over top of cake.
• 4. Bake for 45-60 minutes, or until a toothpick comes out clean.

MOIST SOUR CREAM COFFEE CAKE

Steps:

• Heat oven to 350°F.
• Stir flour, baking powder and baking soda until blended. Beat granulated sugar, butter and vanilla in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture alternately with sour cream.
• Combine nuts, brown sugar and cinnamon; spoon half into greased and floured 12-cup fluted tube pan or 10-inch tube pan; top with half the cake batter. Repeat layers.
• Bake 45 to 50 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.