Sour Cream Coffee Cake
Recipe: #34216
January 31, 2020
Categories: Desserts, Cakes, Blueberry, Oven Bake, Vegetarian, Spices Sour Cream, Kosher Dairy, more
"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."
Ingredients
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 by Step Method
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
No special items needed.