A sour cream coffee cake recipe that is super moist with a layer of cinnamon & sugar in the middle & topped with cinnamon & sugar.
Sour cream is quickly becoming one of my favorite ingredients to add to baked goods. So many of my favorite recipes have sour cream in them. For example: this coffee cake recipe, banana bread, pancakes, cupcakes, biscuits, sugar cookies, & I’m sure there are more but I can’t think of them at the moment. This is the recipe that started my love for sour cream in baked goods. I’ve been making this coffee cake now for over 10 years & it is still one of my favorite coffee cake recipes.
The recipe listed below makes a 9×13 inch pan so I usually only make half a recipe & use an 8×8 inch pan since I am not baking for very many people. This recipe can be made the night before & stored in the refrigerator over night so you can just pop it in the oven in the morning. Another nice thing about this recipe is that you can make it in a bundt pan instead of a 9×13 pan if you want to.
- 1 cup butter, softened
- 2 cups sugar
- 2 eggs
- 1 8-oz. (1 cup) carton sour cream
- ½ teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 6 Tablespoons brown sugar
- 4 Tablespoons white sugar
- 2 teaspoons ground cinnamon
- ½ cup chopped nuts (optional)
- Preheat oven to 350. Grease a 9x13 inch baking pan & set aside.
- Using an electric mixer cream together the butter & sugar in a large bowl. Add the eggs, sour cream, & vanilla, beat for 30 seconds.
- In a medium bowl, stir the flour, baking powder, salt, & baking soda together. Add flour mixture to the large bowl with the liquid ingredients. Beat with mixer for 2 minutes or until well combined.
- Topping: In a small bowl stir the brown sugar, white sugar, cinnamon, & nuts (optional) together.
- Pour half the batter into the greased baking pan (I use the back of a spoon to spread it out so it's all laying evenly). Using a spoon sprinkle half the topping over the batter in the pan. Pour the remaining batter into the pan, using a spoon to spread it out gently over the topping. Sprinkle remaining topping over it.
- Bake at 350 for about 35 minutes or until a wooden toothpick comes out clean after being inserted into the center. Cool a few minutes before serving.