This is an old recipe that I first made when I met Gene. Not sure where it came from but it is just a simple, traditional coffee cake. I did not make it very often because a young, favorite nephew who lived close to me did not like nuts – a bad experience with them! Denny really liked my Blueberry Muffins though 🙂 Then of course I started to make all kinds of new breakfast treats. This is another recipe from my old file and I decided to keep it and add to my new blog as it is delicious and another “first” in my long cooking career.
I did change the temperature of the oven from 325°F to 350°F. I knew it would cook better at a higher temperature and it did, so that was a good choice.
Sour Cream Coffee Cake
- 3 cups flour
- 1-1/2 tsp. baking powder
- 1-1/2 tsp. baking soda
- 1/4 tsp. salt
- 1-1/2 cups butter, room temperature
- 1-1/2 cups sugar
- 3 eggs
- 1-1/2 cups sour cream
- 1 tsp. vanilla
Preheat the oven to 350°F. Sift together the flour, baking powder, baking soda and salt. In a separate bowl combine the butter and sugar until soft and fluffy. Add eggs, one at a time, beating well after each addition. Mix together the sour cream and vanilla and blend into the creamed mixture alternately with the dry ingredients. Beat well and set aside.
- 1 cup brown sugar, firmly packed
- 1 cup walnuts, chopped
- 1-1/2 to 1-3/4 tsp. cinnamon
Combine the above ingredients and set aside.
I take a stainless steel scoop and drop balls from 1/3 of the batter all around a well-greased and floured tube pan. You can also use a bundt pan with a fluted or ridged design making the finished cake more impressive. If it is teflon just greasing it well is good enough. I then smooth the batter out and sprinkle with 1/2 of the brown sugar mixture and smooth it out too. Cover with another 1/3 of the batter. Layer the last 1/2 of the filling and top with the remaining batter and smooth it out.
Bake for about 60 minutes or until a toothpick comes out clean. Cool ten minutes before removing from pan. Drizzle with the topping below if desired and dust generously with confectioners’ sugar. I have also included a recipe with maple syrup.
- 2 tbsp. milk
- 2 tbsp. vanilla
Combine the milk and vanilla and drizzle evenly over the top of the coffee cake, then dust with confectioners’ sugar.
- 1/2 cup confectioners’s sugar
- 2 tbsp. maple syrup
Combine the above ingredients and drizzle over the top of the coffee cake; add a little water if the glaze is too thick.
- 2 cups confectioners’ sugar
- 3-4 tbsp. heavy cream
- 1 tsp. vanilla
Mix the above ingredients and drizzle over the lukewarm cake if desired.
Recipe by cookingwithauntjuju.com
Recently (Oct. 2016) I used a different pan and while still warm I drizzled it with the maple glaze. You can wait until the coffee cake cools and then add the glaze.