Sour Cream Coffee Cake
- serves 12
Light or low-fat sour cream, while ideal for topping things, is not ideal in baking recipes. Use regular sour cream in all your baked goods.
½ cup unsalted butter, room temperature
1 cup sugar
1 tsp vanilla
1 cup sour cream
2 cup all purpose flour
tsp baking powder
1 tsp baking soda
¼ tsp saltTopping
¼ cup brown sugar
1 Tbsp all purpose flour
1 tsp cinnamon
½ cup walnut pieces
1 Tbsp unsalted butter, meltedTo Assemble
1. Preheat oven to 350° F. Cream butter and sugar until smooth. Add eggs one at a time, stirring well after each addition. Add vanilla and stir in sour cream. In a separate bowl, combine dry ingredients and stir into wet ingredients until just incorporated.
2. In another bowl, combine all ingredients for topping. Scrape half of the coffee cake batter into a greased 8-inch square cake pan and level. Sprinkle half of the topping over cake and cover with remaining batter. Finish with topping and bake for 35 to 40 minutes, until a tester inserted in the center of the cake comes out clean.
3. Serve warm or at room temperature.
4. Yield: 1 8-inch square cake.