Sourcream Coffeecake

Sour Cream Coffee Cake

Happy National Coffeecake Day! It seems like we have national days for just about everything here in the USA. It’s also National Beer Day, but I’d rather talk about Coffeecake.

I know my mom had a recipe for Sour Cream Coffeecake, but I don’t know where it went. I remember not liking it all that much when I was a kid, which was just as well. I think she mostly just made it for company. When I was little, I liked things really, really sweet. Even Mix-in-the-Pan Chocolate Cake had to be smothered in frosting, or I wasn’t interested. Of course, now that I’ve grown up, I’ve come to my senses.

To find a good coffee cake, I went to my default source for all things baking: King Arthur Flour. I added a little vanilla to the batter to spruce it up a tad, but everything else is pretty much as they published it. I considered replacing the sour cream with Greek yogurt, as some other recipes did. But when I did the math, I discovered I’d only save 15 calories & 2 g saturated fat per serving, so I stuck with sour cream. You’ll find a printer-friendly version at the bottom of this page.

Ingredients:

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1½ cups (300 g) sugar, divided

2 tsp ground cinnamon

2¼ tsp vanilla extract, divided

½ cup (60 g) chopped walnuts

½ cup butter (1 stick, or 113 g), softened about ½ hour at room temperature

2 large eggs

1 cup (240 g) sour cream

2 cups (240 g) all-purpose flour

1 tsp baking powder

½ tsp salt

¼ tsp baking soda

8” or 9” square pan, or 9½” tube pan

Preparation:

1.) Preheat oven to 350℉. Grease and flour your pan. Just put some flour in the greased pan, then tilt it in all directions to let the flour slide over and stick to the grease. Smack the pan gently with the heel of your other hand if the flour won’t move. It’s a good idea to do this over the sink or garbage can for the inevitable spills. Discard any excess.

2.) Make the topping next. In a small bowl, mix ½ cup of the sugar with the cinnamon. Stir in 2 teaspoons of the vanilla, then add the walnuts and mix well. Set aside.

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3.) Place the butter and the remaining cup of sugar in the bowl of your mixer. Beat until combined, add the eggs and remaining ¼ tsp vanilla, and mix.

4.) In a separate medium bowl, whisk together the flour, baking powder, salt, and baking soda.

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5.) Working in batches, alternate adding flour mixture then sour cream, stirring after each addition.

6.) Spread half the batter in the prepared pan. It’s going to look like there’s nowhere near enough batter. Don’t worry, it expands as it bakes. Sprinkle half the topping mixture evenly over the surface.

7.) Dollop the remaining batter across the pan, then spread it gently to even it out. It doesn’t need to be perfect. Sprinkle with the remaining topping.

8.) Bake at 350℉ for 20 – 35 minutes, depending on which pan you used. When the coffeecake is done, a toothpick inserted in the center will come out clean. It may have a few crumbs, but it won’t have smooth, raw batter on it. The first toothpick in the photo is still pretty wet (you might have to enlarge to see that well). The middle one is where I should have stopped. The crumbs are few, and there isn’t any wet batter. I waited until the toothpick was totally dry (3rd toothpick), and my coffeecake was a little overdone. If you like your coffee cake a little gooey, you can use a meat thermometer instead of toothpicks. According to foodsafety.gov, baked goods are safe to eat once the center reaches 160℉.

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9.) If you’ve used a tube pan, first let the coffee cake cool for about ten minutes. Loosen the edges around the outside and the inner tube.

 

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Place a plate over the top and carefully flip. The tube ban can now be lifted off the cake, which is upside-down. Now put the serving plate on the top, turn once more, and you have a right-side-up coffee cake ready to serve.

Sour Cream Coffee Cake

Serve the coffee cake right from the square baking pan.It will keep for several days if tightly wrapped when completely cooled, and may also be frozen. Assuming you have any left, that is!

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Sour Cream Coffeecake


Ingredients


1½ cups sugar, divided

2 tsp ground cinnamon

2¼ tsp vanilla extract, divided

½ cup chopped walnuts

½ cup butter (1 stick), softened about ½ hour at room temperature

2 large eggs

1 cup sour cream

2 cups all-purpose flour

1 tsp baking powder

½ tsp salt

¼ tsp baking soda

8” or 9” square pan, or 9½” tube pan

Directions


1.) Preheat oven to 350℉. Grease and flour your pan. Just put some flour in the greased pan, then tilt it in all directions to let the flour slide over and stick to the grease. Smack the pan gently with the heel of your other hand if the flour won’t move. It’s a good idea to do this over the sink or garbage can for the inevitable spills. Discard any excess.

2.) Make the topping: In a small bowl, mix ½ cup of the sugar with the cinnamon. Stir in 2 teaspoons of the vanilla, then add the walnuts and mix well. Set aside.

3.) Place the butter and the remaining cup of sugar in the bowl of your mixer. Beat until combined, add the eggs and remaining ¼ tsp vanilla, and mix.

4.) In a separate medium bowl, whisk together the flour, baking powder, salt, and baking soda.

5.) Working in batches, alternate adding flour mixture then sour cream, stirring after each addition.

6.) Spread half the batter in the prepared pan. It’s going to look like there’s nowhere near enough batter. Don’t worry, it expands as it bakes. Sprinkle half the topping mixture evenly over the surface.

7.) Dollop the remaining batter across the pan, then spread it gently to even it out. It doesn’t need to be perfect. Sprinkle with the remaining topping.

8.) Bake at 350℉ for 20 – 35 minutes, depending on which pan you used. When the coffeecake is done, a toothpick inserted in the center will come out clean. It may have a few crumbs, but it won’t have smooth, raw batter on it.

9.) If you’ve used a tube pan, first let the coffee cake cool for about ten minutes. Loosen the edges around the outside and the inner tube. Place a plate over the top and carefully flip. The tube ban can now be lifted off the cake, which is upside-down. Now put the serving plate on the top, turn once more, and you have a right-side-up coffee cake ready to serve.

Serve the coffee cake right from the square baking pan.It will keep for several days if tightly wrapped when completely cooled, and may also be frozen.

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8 Comments Add yours

  1. How did I miss National Coffeecake Day? I love an excuse to bake! and to eat cake 😉 Love sour cream in coffeecake too- this looks yummy.

    Liked by 1 person

    1. julie says:

      It’s really quite tasty – I wish I could take credit for the recipe!

      Liked by 1 person

  2. mistimaan says:

    Loved the recipe

    Like

    1. julie says:

      Thanks, & thanks for stopping by!

      Liked by 1 person

  3. This is by far my favorite coffeecake and I’ve yet to meet anyone who does not like it. Very similar to my recipe so I know it is delicious and perfect for breakfast/brunch or just a snack 🙂

    Liked by 1 person

    1. julie says:

      Thanks, and thanks for stopping by!

      Like

  4. I didn’t even know about coffeecake day. I’ll just have to make this tomorrow and pretend it’s today. I am, however, celebrating National Beer Day. My favorite burger place has a beer called More Cowbell. It’s delicious, but I’d order it anyway because of the name! 😀

    Liked by 1 person

    1. julie says:

      What a great name for a beer! Cheers!

      Liked by 1 person

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