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Sour Cream Coffee Cake Recipe

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

Diana Gereski
Added: Monday, September 3, 2007


3/4 cup Crisco
1 1/2 cups sugar
3 eggs, unbeaten
3 cups flour
3 tsp. baking powder
1 tsp. baking soda
8 oz. sour cream
1/4 cup milk
1 tsp. vanilla
1/2 cup brown sugar
1 tsp. cinnamon
1 cup chopped walnuts (optional - these moisten the coffee cake)

Cream crisco and sugar, then add eggs. Blend well. Add flour, baking powder, baking soda, sour cream, milk and vanilla and mix these well. Mix in nuts once the main ingredients are blended.

Grease and flour a tube pan (pan with center that can be removed). Pour half of the batter into the pan. Then mix the brown sugar and cinnamon together (I use a glass jar to shake them up - they mix well this way). Sprinkle half of the brown sugar/cinnamon mix over the cake batter. Pour remaining batter into pan and then sprinkle remaining brown sugar/cinnamon mix over the top of the cake.

Bake at 350 for 50 to 55 minutes. Let cool for 10 minutes in the pan. Then remove the outer pan and leave it on the tube until it's completely cool. Once the cake has cooled, remove the cake from the tube and serve.

Personal Notes:
Personal Notes:
This coffee cake can be served with breakfast or as a dessert.




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