Sour Cream Coffee Cake Baking Options Recipe

Name: Sour Cream Coffee Cake Baking Options
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: Serves 1 or more
Ingredients: 1 cup (2 sticks) softened butter; 1 ¾ cups granulated sugar; 3 large eggs; 1 cup sour cream; 1 teaspoon vanilla extract; 3 cups all-purpose flour; 4 teaspoons baking powder; 1 teaspoon baking soda (or ½ teaspoon if using self-rising flour); ½ teaspoon salt (omit if using self-rising flour); Brown Sugar; Cinnamon; Walnuts

Indulge in this beloved family recipe for a moist and delicious sour cream coffee cake! This versatile recipe offers options for different pan sizes, making it perfect for any occasion. The crumbly topping and tangy sour cream create a delightful flavor combination that will leave you wanting more. Leftovers are even better—simply spread with butter and broil for a warm, gooey treat! Choose your preferred pan size and baking time for perfectly baked results.

Prep Time 20 mins

Cook Time 50 mins

Calories 488.3 kcal

Protein 13g

Rating 3.8 (5 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Sour Cream Coffee Cake Baking Options

1 cup (2 sticks) softened butter
1 ¾ cups granulated sugar
3 large eggs
1 cup sour cream
1 teaspoon vanilla extract
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda (or ½ teaspoon if using self-rising flour)
½ teaspoon salt (omit if using self-rising flour)
Brown Sugar
Cinnamon
Walnuts

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How to Make Sour Cream Coffee Cake Baking Options

Preheat oven to 350°F (175°C). Grease a 13x9 inch baking pan, a bundt pan, or an 8x8 inch pan (for half recipe).
In a large mixing bowl, cream together 1 cup (2 sticks) softened butter and 1 ¾ cups granulated sugar until light and fluffy.
Beat in 3 large eggs, one at a time, mixing well after each addition.
Stir in 1 cup sour cream and 1 teaspoon vanilla extract.
In a separate bowl, whisk together 3 cups all-purpose flour, 4 teaspoons baking powder, 1 teaspoon baking soda (or ½ teaspoon if using self-rising flour), and ½ teaspoon salt (omit if using self-rising flour).
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
For 13x9 inch pan or bundt pan: Pour half of the batter into the prepared pan.
Combine topping ingredients (see recipe for topping instructions - recipe needs to be added for this step).
Sprinkle half of the topping mixture evenly over the batter in the pan.
Top with the remaining batter and the remaining topping mixture.
For 13x9 inch pan: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. For bundt pan: Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. For 8x8 inch pan (half recipe): Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 5 minutes before inverting it onto a serving plate (for bundt cake and 8x8 inch pan). Serve directly from the pan for 13x9 inch pan.
Serve and enjoy!