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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 -- Celebrating Our Southern Roots & More, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ida Ragsdale Merritt
Added: Wednesday, September 16, 2009


2 sticks margarine or butter, softened (1 cup)
1 cup sugar
1 tsp. vanilla
2 eggs
1 cup sour cream
2 cups flour
1 tsp. baking soda
dash salt

1/2 cup chopped nuts (pecans or walnuts work well)
2 tsp. cinnamon
1/2 cup brown sugar

Stir together streusel ingredients, set aside.

Prepare a Bundt or tube pan by greasing a flouring.

Preheat over to 350F.

In a large bowl, cream together the butter and sugar. Add the vanilla and eggs. In another bowl, mix together the flour, baking soda and salt. Add flour and sour cream to butter/sugar mixture a little at a time, alternating and mixing well after each addition.

Pour half the batter into the prepared pan. Sprinkle half the streusel mixture over the batter. Add the remaining batter, then top with the remaining streusel.

Bake for 45 minutes until cake tester comes out clean. Let cool 10 minutes in pan, then remove from pan onto a clean plate. Then carefully flip onto a cake plate so that the streusel is on top.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
I remember having this all the time when we were growing up, but never realized it was Grandma's recipe!




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