Sour Cream Coffee Cake
📜 Collection: UK3 | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic, rich, and moist sour cream coffee cake featuring a sweet cinnamon-nut filling swirled through the middle. This buttery cake is baked to perfection in a Bundt pan.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 1 hour 5 mins | 20 mins | 12–16 servings |
🔪 Key Equipment
- Bundt pan
- Large bowl
- Small bowl
- Electric mixer
- Wire rack
- Wooden skewer
Ingredients
For the Cake
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cup (2 sticks) | Oleo | Margarine or butter, softened |
| 2 cups | Sugar | None |
| 2 | Eggs | Large |
| 1 cup | Sour Cream | None |
| 2 cups | Flour | None |
| 1 tablespoon | Baking Powder | None |
| 1/4 teaspoon | Salt | None |
| 1 tablespoon | Butter Flavoring | None |
For the Filling
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cup | Nuts | Chopped |
| 1/4 cup | Brown Sugar | None |
| 1 teaspoon | Cinnamon | None |
Instructions
Step 1: Prep and Filling
- Preheat your oven to 325°F. Generously grease and flour a Bundt pan.
- In a small bowl, combine the 1 cup chopped nuts, 1/4 cup brown sugar, and 1 teaspoon cinnamon for the filling. Set aside.
Step 2: Batter and Assembly
- In a large bowl, cream the 1 cup oleo and 2 cups sugar together with an electric mixer until light and fluffy.
- Add the 2 eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the 2 cups flour, 1 tablespoon baking powder, and 1/4 teaspoon salt.
- On low speed, add the dry ingredients to the creamed mixture in three parts, alternating with the 1 cup sour cream, beginning and ending with the dry ingredients.
- Stir in the 1 tablespoon butter flavoring.
- Pour half of the cake batter into the prepared Bundt pan, and sprinkle the cinnamon-nut filling evenly over the batter.
- Carefully spoon the remaining batter over the filling layer.
Step 3: Bake and Cool
- Bake for 65 minutes until a long wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15-20 minutes before turning it out onto a wire rack to cool completely.
💡 Make-Ahead & Storage: Store the cooled cake tightly wrapped at room temperature for up to 3 days, or freeze for longer storage.
Original Recipe Scan
