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
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.
Filling:
- 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. I found using a tube pan took 50 minutes to bake and 60 minutes for the bundt pan. 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.
Topping:
- 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.
Serves 10-12
Topping 2:
- 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.
Topping 3:
- 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.
A bundt pan works great…
Too much filling?- no way! Never!! This looks like an absolutely delicious gold standard coffee cake- I know it’s super moist with the sour cream too. Yum! Thanks for bringing it to the party & Happy FF!! 🙂 Josette
LOL Josette – of course I like the rich filling but you have an option of making it in thirds or halves. Sour cream always adds great flavor and of course you could use yogurt instead. Happy FF 🙂
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The cake looks real moist and delicious. Total winner ☺
Thanks Skd – it is good and I usually have all of the ingredients on hand for a breakfast treat 🙂
You’re allowed to be late when you bring such a yummy looking cake, looks amazing!
Thanks Michelle – My “motor” was a little slow last week 🙂
this looks great! I love coffee cake for breakfast.
Thanks April – this is a favorite for breakfast, not low-cal but delicious 🙂
Gorgeous is less of a word Aunt Juju! This is such a delightful and rich share. I am so happy to see you at ff. Was waiting for your entry :).
I hope you are having a jolly good time :).
Sonal
Thanks Sonal – I am having a great time and enjoying all the different posts – always fun 🙂
Cream and coffee combo could never go wrong- wonderful, amazing weekend treat I could say… yummmmm
Actually the “coffee” refers to the type of cake as there is no coffee in it. Now, the sour cream most definitely. Thanks Chitra 🙂
Better late than never, Judi. 🙂 Showing up with a delicious coffee cake in hand is going to get you in the door every time whether early, right on time or late! The cake and filling both sound delicious…and from the view I have, I think the filling amount is just right!
Thanks – I usually have some kind of breakfast treat in the freezer just for spur of the moment guests or maybe I just feel like something on the sweet side 🙂
This cake looks amazing and delicious. I love a traditional coffee cake. I rarely make them because I would eat it all myself. I wish I had a piece of yours. It looks moist and that filling is just right IMHO!!
Thanks Suzanne – that’s why I froze most of it, after I had one generous piece 🙂
Wow! The cake looks yummy! 🙂
Thanks – it is delicious and moist. Perfect with a cup of tea, coffee or a big glass of milk 🙂
Whoa!!! Judi, this looks crazy delicious!!! Wow!
Thanks Naina – it’s an old but a good recipe and one I decided to keep 🙂
Love it. It is such a nice recipe! Will definitely try it!