"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Sour Cream Coffee Cake Recipe

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

Hiroe Reynolds
Added: Saturday, September 22, 2007


˝ cup firmly packed brown sugar
1 ˝ tsp cinnamon
1 cup chopped walnuts or pecans
3 cups all-purpose flour
1 ˝ cups sugar
3 tsp baking powder
1 tsp baking soda
˝ tsp salt
1 cup butter, softened
1 cup reduced –fat sour cream
1 tsp vanilla
3 eggs

Combine brown sugar, cinnamon, walnuts in small bowl. Set aside.

Combine flour, sugar, baking powder, baking soda, and salt in mixer bowl. Add butter, sour cream and vanilla. Attach bowl and flat beater to mixer. Turn to Stir Speed and mix about 30 seconds, or until ingredients are combined. Stop and scrape bowl. Turn to Speed 4 and beat about 1 ˝ minutes. Stop and scrape bowl.

Turn to Stir Speed and add eggs, one at a time, mixing about 15 seconds after each addition. Turn to Speed 2 and mix about 30 seconds.

Spread half of batter in greased and floured 13x9x2-inch baking pan or 10-inch tube pan. Sprinkle with half of cinnamon-sugar mixture. Spread remaining batter in pan and top with remaining batter in pan and top with remaining cinnamon-sugar mixture.

Bake at 350 degree F for 50-60 minutes. Serve warm.

16 servings.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
15 minutes plus baking




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