Sour Cream Coffee Cake

9
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"My favorite coffee cake. It is best served hot. It is a somewhat modified version of a recipe in THE JOY OF COOKING by Irma S. Rombauer."

Original recipe yields 9 servings
OK

Nutritional

  • Serving Size: 1 (138.2 g)
  • Calories 429.8
  • Total Fat - 6 g
  • Saturated Fat - 2.8 g
  • Cholesterol - 55.3 mg
  • Sodium - 255.9 mg
  • Total Carbohydrate - 81.7 g
  • Dietary Fiber - 2.3 g
  • Sugars - 20.3 g
  • Protein - 11.5 g
  • Calcium - 132 mg
  • Iron - 1.3 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.1 mg

Step 1

Sift flour before measuring, then resift with other dry ingredients. (This step may be omitted if using presifted flour.)

Step 2

Combine the sour cream and eggs and beat well.

Step 3

Add the dry ingredients to the sour cream mixture and beat until smooth.

Step 4

Spread this mixture in a lightly greased 9x9" pan.

Step 5

Spread or dot 1 teaspoon butter on top of dough.

Step 6

Combine the 2 tablespoons of flour, the 3 tablespoons + 1 teaspoon sugar, and the second teaspoon of butter and blend until they crumble. Add cinnamon.

Step 7

Sprinkle the crumbs over the cake to make a streusel topping.

Step 8

Bake about 20 minutes at 350' F.

Tips & Variations


No special items needed.

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