Sour Cream Coffee Cake

4.25 avg. rating (81% score) - 4 votes
  • Recipe Type
    Desserts
  • Prep Time
  • Cook Time
    40 minutes
  • Amount
    8

Ingredients

  • 500 g (2 cups) white flour
  • 5 mL (1 tsp.) baking soda
  • 5 mL (1 tsp.) baking powder
  • 123 mL (1/2 cup) New Natrel butter
  • 250 g (1 cup) sugar
  • 1 egg, lightly beaten
  • 5 mL (1 tsp.) vanilla
  • 250 g (1 cup) Island Farms sour cream

Topping:

  • 60 g (1/4 cup) flour
  • 250 g (1 cup) brown sugar
  • 1.2 mL (1/4 tsp) salt
  • 7. 5 mL (1 - 1/2 tsp) cinnamon
  • 125 g (1/2 cup) chopped pecans
  • 60 mL (1/4 cup) New Natrel butter at room temperature

Directions

  • Make topping mixture first.  Mix all together except butter; work butter in with hands until mixture is crumbly. Set aside.
  • Sift together flour, baking powder and baking soda.
  • In large bowl, cream butter and sugar.  Mix in egg and vanilla.
  • Add half of dry ingredients.  Blend in sour cream.
  • Stir in rest of dry ingredients.
  • Spread half of batter into greased and flowered 25 cm (10” inch) tube pan.
  • Sprinkle half of topping over.
  • Spread the rest of the batter; add the remaining topping.
  • Bake at 175°C (350°F) for 40 minutes. Picture Perfect!
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