Sour Cream Coffee Cake
Recipe type: Breakfast
Serves: 12-16
  • 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
  • Topping:
  • 6 Tablespoons brown sugar
  • 4 Tablespoons white sugar
  • 2 teaspoons ground cinnamon
  • ½ cup chopped nuts (optional)
  1. Preheat oven to 350. Grease a 9x13 inch baking pan & set aside.
  2. Using an electric mixer cream together the butter & sugar in a large bowl. Add the eggs, sour cream, & vanilla, beat for 30 seconds.
  3. 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.
  4. Topping: In a small bowl stir the brown sugar, white sugar, cinnamon, & nuts (optional) together.
  5. 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.
  6. 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.