Sour Cream Coffeecake
Total time: 45 min
Yields: 16 slices
Author: Betty Hoffman
Source: https://www.food.com/recipe/betty-crocker-coffee-cake-circa-1973-224163
Ingredients
- 0.5 cup butter, softened
- 1 cup sugar
- 2 eggs
- 2 cups flour
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp vanilla
- 1 cup sour cream
- 0.33 cup brown sugar
- 0.25 cup sugar
- 1 tsp cinnamon
- 0.25 cup nuts, chopped
Cake
Filling
Instructions
Prepare the filling: Combine the brown sugar, sugar, cinnamon, and chopped nuts in a small bowl. Set aside.
Preheat your oven and prepare your pan: Preheat to 350°F (175°C) and grease and flour your baking pan (a 9x13-inch baking dish or a bundt pan works well).
Make the cake batter: Cream together the softened butter and sugar. Beat in the eggs and vanilla. In a separate bowl, whisk together the dry ingredients (flour, baking powder, baking soda, and salt). Add the dry ingredients to the wet ingredients, alternating with the sour cream. Mix until just combined.
Assemble the cake: Pour half of the batter into the prepared pan. Sprinkle half of the filling mixture over the batter. Pour the remaining batter on top. Sprinkle the remaining filling over the top.
Bake: Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cake to cool in the pan for 10 minutes before removing (if using a bundt pan). Let it cool completely before slicing and serving.
Prepare the filling: Combine the brown sugar, sugar, cinnamon, and chopped nuts in a small bowl. Set aside.
Preheat your oven and prepare your pan: Preheat to 350°F (175°C) and grease and flour your baking pan (a 9x13-inch baking dish or a bundt pan works well).
Make the cake batter: Cream together the softened butter and sugar. Beat in the eggs and vanilla. In a separate bowl, whisk together the dry ingredients (flour, baking powder, baking soda, and salt). Add the dry ingredients to the wet ingredients, alternating with the sour cream. Mix until just combined.
Assemble the cake: Pour half of the batter into the prepared pan. Sprinkle half of the filling mixture over the batter. Pour the remaining batter on top. Sprinkle the remaining filling over the top.
Bake: Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cake to cool in the pan for 10 minutes before removing (if using a bundt pan). Let it cool completely before slicing and serving.
Notes
For an extra touch, you can add a simple glaze by mixing confectioners' sugar with a little milk or water and drizzling it over the cooled cake.
Toasting the nuts before chopping can enhance their flavor.