Sour Cream Coffee Cake

20m
Prep Time
45m
Cook Time
1h 5m
Ready In


"I really love this coffee cake it rises high and it's moist and it really rises high, it's almost like a cake and it's not crumbly, I often mix in 1 1/2 cups fresh blueberries to the cake part when they are in season, cranberries works great also for Christmas or Thanksgiving, hope you like it!"

Original is 9 servings
  • STREUSEL
  • CAKE

Nutritional

  • Serving Size: 1 (157.3 g)
  • Calories 524.4
  • Total Fat - 21.9 g
  • Saturated Fat - 9.9 g
  • Cholesterol - 87 mg
  • Sodium - 524.4 mg
  • Total Carbohydrate - 76.5 g
  • Dietary Fiber - 1.7 g
  • Sugars - 45 g
  • Protein - 7.6 g
  • Calcium - 190.2 mg
  • Iron - 1.1 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat the oven to 350 F.

Step 2

Grease a 9-inch square pan.

Step 3

For the streusel, combine the brown sugar, flour, and cinnamon and stir in the melted butter until evenly combined. Stir in the nuts. Set aside.

Step 4

Cake

Step 5

For the cake, sift the flour, baking powder, salt, baking soda and allspice.

Step 6

In a separate bowl whisk the melted butter, sugar, sour cream, eggs and vanilla. Stir into the flour mixture until evenly blended.

Step 7

Spread half of the batter into the prepared pan and sprinkle half of the streusel on top. Using a knife, swirl the streusel into the batter just a little. Top with the remaining batter, spread and then top the cake with the remaining streusel, giving the cake another little swirl.

Step 8

Bake for 45 to 55 minutes or until a tester inserted in the centre of the cake comes out clean.

Step 9

Cool the cake in the pan to room temperature before slicing.

Tips


No special items needed.

0 Reviews

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