Sour Cream Coffee Cake
January 31, 2020
"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."
- 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
Sift flour before measuring, then resift with other dry ingredients. (This step may be omitted if using presifted flour.)
Combine the sour cream and eggs and beat well.
Add the dry ingredients to the sour cream mixture and beat until smooth.
Spread this mixture in a lightly greased 9x9" pan.
Spread or dot 1 teaspoon butter on top of dough.
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.
Sprinkle the crumbs over the cake to make a streusel topping.
Bake about 20 minutes at 350' F.
Tips & Variations
No special items needed.