"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Sour Cream Coffee Cake Recipe

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This recipe for Sour Cream Coffee Cake, by , is from Pathway Learning Community, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sara Anderson
Added: Wednesday, April 29, 2009


3/8 c. light brown sugar
3/4 c. flour
3/8 tsp. salt
2 1/4 tsp. cinnamon
4 1/2 Tbsp cold butter

1 1/2 sticks butter
1 1/2 c. sugar
3 extra large eggs (or 3 1/2 large)
1 1/2 tsp. vanilla
1 1/4 c. sour cream
2 1/2 c. cake flour (see note)
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt

Combine streusel ingredients and freeze so it can crumble. Cream butter and sugar for 5 minutes. Add eggs one at a time, mixing after each addition. Add vanilla and sour cream, mix. Combine all dry ingredients and add to batter with mixer on low, just until combined.

Pour into greased and floured pan(s). (Tube, Bundt or 2 cake pans). For cake pans, crumble streusel on top. For tube or Bundt can layer 1/2 batter, 1/2 streusel and repeat. Bake at 350 for 45-60 minutes until toothpick comes out clean. Can drizzle a glaze over the top.

Note: If no cake flour - 1 c. cake flour equals:
1 c. all-purpose flour minus 2 Tbsp. of the flour -or-
1 c. all-purpose flour minus 2 Tbsp. then add 2 Tbsp. cornstarch.




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