Sour Cream Coffee Cake | Recipes

Sour Cream Coffee Cake

(122) Ratings:
Prep Time:
Baking Time:
Makes:about 8 servings
Freezing:excellent

Your guests are sure to love this wonderfully moist cake that’s excellent for entertaining. Serve it with a crunchy-sweet pecan topping for an extra decadent touch.

Ingredients

Cake

1 cup 250 mL sour cream
1 tsp 5 mL baking soda
1/2 cup 125 mL butter, softened
1 cup 250 mL granulated sugar
2 eggs
1 tsp 5 mL vanilla extract
2 cups 500 mL Robin Hood® Nutri Flour Blend™ Tastes Like White
1 tsp 5 mL baking powder
1/2 tsp 2 mL salt

Topping

1/2 cup 125 mL pecans
1/2 cup 125 mL packed brown sugar
1 tsp 5 mL cinnamon

Directions

  1. Preheat oven to 350 °F (180 °C).
  2. Cake : Combine sour cream and baking soda in small bowl; set aside.
  3. Cream butter and sugar in large mixer bowl until light and fluffy.
  4. Add eggs one at a time, beating thoroughly. Add vanilla.
  5. Combine flour, baking powder and salt in separate medium bowl.
  6. Add to creamed mixture alternately with sour cream mixture, mixing lightly after each addition.
  7. Spread half of batter in greased 8" (20 cm) springform pan.
  8. Topping : Combine all ingredients for topping in small bowl. Sprinkle half over batter.
  9. Cover with remaining batter and topping.
  10. Bake in preheated oven for 55 to 65 minutes or until toothpick inserted in centre comes out clean. Cover top with aluminium foil if browning too quickly.

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