Mimi's Sour Cream Coffee Cake
Recipe: #1936
November 03, 2011
Categories: Baby Shower, Brunch, Game/Sports Day, July 4th, Mothers Day, Potluck Oven Bake, more
"This is a yummy and easy coffeecake. This bakes in a 9x13 pan or one bread pan. This may be doubled and put into two bread pans. I usually double this--one to eat now and one for the freezer."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (89.6 g)
- Calories 307.9
- Total Fat - 11.9 g
- Saturated Fat - 2 g
- Cholesterol - 30.1 mg
- Sodium - 204.3 mg
- Total Carbohydrate - 46.4 g
- Dietary Fiber - 1.1 g
- Sugars - 21.4 g
- Protein - 3.9 g
- Calcium - 42.6 mg
- Iron - 0.5 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cream butter and sugar till light and fluffy; then add eggs and mix well.
Step 2
Add rest of ingredients and beat till light and fluffy.
Step 3
Grease a 9 x 13-inch pan and spread one-half of the mixture in the bottom (see NOTE below).
Step 4
Add half of the topping and then rest of the batter spreading carefully; sprinkle rest of topping on top.
Step 5
Bake 350 degrees for about 25-30 minutes; the bread pan may require a tad more time.
Step 6
NOTE: If you do this in a bread pan, put one-third of the batter in the bottom of the pan, then one-third of the cinnamon mixture and so on until you have three layers.
Tips
No special items needed.
8 Reviews
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