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Sour Cream Coffee Cake Recipe

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

Contributor:  
Contributor:  
Trucene Brengle
Added: Wednesday, September 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
3/4 c. butter or margarine, softened
1 1/2 c. sugar
3 eggs
2 tsps. vanilla
3 c. all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1 pt. sour cream
3/4 c. light brown sugar, firmly packed
2 tsps. ground cinnamon
1 c. walnuts, coarsely chopped
Powdered Sugar Glaze:
1 1/2 c. powdered sugar
2 T. water
1/2 tsp. vanilla

Directions:
Directions:
Cake: Preheat oven to 350F. Combine butter and sugar, creaming until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla. In a seperate mixing bowl, combine flour, baking powder, soda, and salt. Add to creamed mixture alternately with sour cream, mixing well after each addition. In a small mixing bowl, combine brown sugar, cinnamon, and walnuts, mixing well. Spoon 1/3 of batter into a greased and floured 10-inch tube pan. Sprinkle with 1/3 of the nut mixture. Repeat layers two more times. Bake for 1 hour or until done. Let stand 5 minutes before removing from pan. Place on a dish (nut side up). Drizzle with glaze while warm but not hot.
Glaze: Mix well until smooth, drizzle over cake.

Number Of Servings:
Number Of Servings:
Approximately 12-15 servings
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
Mary Brengle (Al's wife) gave me this recipe. It's very moist and good! I've used it for church brunches many times and it's always a favorite.

 

 

 

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